Saturday, April 11, 2009

Zha Jiang Mian (Chinese Fried Sauce Noodles aka "Chinese Spaghetti")

Zha Jiang Mian (Chinese Fried Sauce Noodles) 1

This is another quick and easy recipe using those lovely noodles from Bamboodles Restaurant - San Gabriel. You can also use spaghetti noodles for this dish if you don't have any fresh Chinese wheat noodles available. In fact, Zha Jiang Mian (Chinese Fried Sauce Noodles) is often nicknamed "Chinese spaghetti" because of the similarities in appearance. Definitely not similar in taste though.

The sauce on these noodles comes from equal parts Chao/Doufu Ru (Vietnamese/Chinese Fermented Bean Curd), and Chinese Black Bean, and Hoisin Sauces. And like Italian spaghetti, you can doctor it up with minced garlic, onions, and mushrooms. Traditionally, ground pork is used, but I substituted with ground turkey just fine. If you don't have any fermented bean curd available, you can substitute with Japanese white miso paste. This recipe is very forgiving so feel free to make additions or substitutions.




Zha Jiang Mian (Chinese Fried Sauce Noodles) 2

Zha Jiang Mian (Chinese Fried Sauce Noodles aka "Chinese Spaghetti")


For two servings, you'll need:

8 oz Chinese wheat noodles or Italian thin spaghetti noodles
1/2 lb ground pork or ground turkey
1 small onion, finely diced
4 cloves garlic, finely minced
3 tblsp Chao/Doufu Ru (Vietnamese/Chinese Fermented Bean Curd)
3 tblsp Chinese Black Bean Sauce
3 tblsp Chinese Hoisin Sauce
1 tblsp Chinese hsiao xing rice wine or regular white wine

Optional: Add julienned carrots or cucumbers at the end.

Boil noodles. Drain. Set aside.

Finely dice one small onion and finely mince 4 cloves garlic.

In a saute pan on medium-high heat, drizzle a bit of oil and saute the onions and garlic until softened. Add the ground pork or ground turkey, 3 tblsp fermented bean curd, 3 tblsp black bean sauce, 3 tblsp hoisin sauce, and 1 tblsp rice wine. Saute until the meat is cooked.

Taste and adjust portions if necessary. Add water if the mixture is too salty. Simmer for a few minutes if needed until the meat sauce is to your liking.

Pour the sauce over the noodles. Garnish with julienned carrots and cucumbers if you wish.

Enjoy!

Who else made zha jiang mian?
Chuck of Sunday Nite Dinner added slightly more ingredients to his sauce.

*****
1 year ago today, Calbee Seaweed and Salt potato chips.
2 years ago today, one of my favorite dim sum restaurants is now lackluster at best - NBC Seafood Restaurant in Monterey Park.

7 comments:

  1. Delicious!I certainly have to give this one a try soon.Perhaps like now...thank you for sharing

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  2. Yum. I love my mommy's version. :)

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  3. Just yesterday, I was at 99 Ranch in the sauce aisle and I saw "Chinese Spaghetti Sauce" in a jar. I've been down that aisle many times before and never noticed it, and certainly had never heard of it. So, how apropos is this post for me!! Now I can try to make it myself!

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  4. This sounds yummy! Wish I had some fresh noodles but I'll have to make do with dried. Will try making tomorrow. Thanks again for the recipes. :O)

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  5. Noodles are the way to my heart. These look scrumptious :-)

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  6. Oh, we also made zha jiang mien fairly recently. A month ago, perhaps? I think it'll still be a while before it gets posted.

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  7. David,
    This one's super quick and easy.

    WeeMo,
    How does your mom do it?

    KD1402,
    Huh! I wonder what the ingredients are in the jarred version. I guess it'd be similar to buying jars of spaghetti sauce. :)

    La Takahashi,
    Buy some fresh chow mein noodles and they'll be great with this sauce.

    Nikki,
    :)

    TS,
    Haha. I made this March 2009. :P

    ReplyDelete

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