Zhajiangmian

Short Description

Zhajiangmian (炸酱面), meaning “fried sauce noodles,” is a classic northern Chinese noodle dish. It features thick wheat noodles topped with a savory, umami-rich sauce made from pork and fermented bean pastes. Fresh, crisp vegetables such as cucumber or radish are added as garnishes to balance the richness of the sauce, making this dish both hearty and refreshing.

Why You’ll Love This Recipe

Zhajiangmian offers the perfect balance of flavors and textures. The sauce is savory, slightly sweet, and deeply aromatic, while the chewy noodles and crunchy vegetable toppings provide delightful contrast. It’s comforting, customizable, and surprisingly quick to prepare, making it an ideal choice for both weeknight meals and special occasions.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Thick wheat noodles (fresh or dried)

• Pork belly or ground pork

• Fermented yellow soybean paste

• Sweet fermented wheat paste (tianmianjiang)

• Garlic, scallions, and ginger

• Shaoxing wine

• Neutral cooking oil

• Garnishes: cucumber, radish, bean sprouts, or scallions

directions

1. Heat oil in a wok or large skillet over medium-high heat.

2. Add garlic, ginger, and scallions, stir-frying until fragrant.

3. Add pork and cook until lightly browned. Splash in Shaoxing wine and let it evaporate.

4. Stir in fermented yellow soybean paste and sweet wheat paste, mixing thoroughly.

5. Add a little water or broth and simmer until the sauce thickens.

6. While the sauce simmers, cook noodles according to package instructions.

7. Drain noodles, place in bowls, and spoon sauce generously over them.

8. Top with fresh cucumber or radish strips and mix well before serving.

Servings and timing

• Serves: 4–6

• Prep time: 10–15 minutes

• Cook time: 20–25 minutes

• Total time: 30–40 minutes

Variations

• Spicy version: Add doubanjiang or chili oil for heat.

• Vegetarian option: Replace pork with mushrooms, tofu, or edamame.

• Meal prep friendly: Make a large batch of sauce and store it for quick weeknight meals.

• Regional twist: Some versions use only sweet wheat paste, while others combine soybean paste and sweet paste for more depth.

storage/reheating

• Store sauce in an airtight container in the refrigerator for 3–4 days. Keep noodles separate for best results.

• Reheat sauce gently on the stove over low heat. Reheat noodles by briefly dipping them in boiling water.

• Sauce can be frozen in portions for up to 2 months.

FAQs

1. What kind of noodles should I use?

Thick, chewy wheat noodles are ideal, though dried noodles can also be used.

2. Can I use ground pork instead of pork belly?

Yes, ground pork works well and is easier to prepare.

3. What can I substitute for fermented soybean paste?

Red miso or a combination of hoisin and soy sauce can work as substitutes.

4. Can I prepare the sauce in advance?

Yes, the sauce can be made ahead and reheated when ready to serve.

5. Is Zhajiangmian spicy?

Traditionally it is not spicy, but you can make it spicy by adding chili oil or fermented chili paste.

6. What vegetables can I add as toppings?

Common toppings include cucumber, radish, bean sprouts, and scallions.

7. Is there a vegetarian version?

Yes, replace the pork with mushrooms or tofu for a vegetarian-friendly option.

8. Can the sauce be frozen?

Yes, portion it out, freeze, and reheat when needed.

9. What does the dish taste like?

It is savory, slightly sweet, and deeply umami with a balance of fresh, crunchy vegetables.

10. Why are fresh vegetables served with the noodles?

They add refreshing crunch and lighten the richness of the sauce.

Conclusion

Zhajiangmian is a comforting, flavorful noodle dish that brings together chewy noodles, savory sauce, and refreshing vegetables. Its balance of textures and flavors makes it both hearty and refreshing. Whether you prepare it traditionally or with modern variations, this dish is sure to become a staple in your kitchen.

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