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

Recipe and photos updated from the archives June 19, 2014:



This is another quick and easy recipe using those lovely fresh 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 Doubanjiang (Chinese Broad Bean Paste), 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've substituted with ground turkey just fine. If you don't have any fermented broad bean paste available, you can substitute with Doenjang (Korean Soybean Paste). If you really can't find either broad bean pastes, you can also use Chao/Doufu Ru (Vietnamese/Chinese Fermented Bean Curd). This recipe is very forgiving so feel free to make additions or substitutions.



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

For 4 servings, you'll need:

16 oz Chinese wheat noodles or Italian thin spaghetti noodles
1 lb ground pork or ground turkey
1 medium onion, finely diced or grated
4 cloves garlic, finely minced
3 tblsp Doubanjiang (Chinese Broad Bean Paste) or Doenjang (Korean Soybean Paste) or Chao/Doufu Ru (Vietnamese/Chinese Fermented Bean Curd)
2 tblsp Chinese Black Bean Sauce
2 tblsp Chinese Hoisin Sauce
2 tblsp Chinese hsiao xing rice wine or regular white wine

Optional: Add julienned carrots or cucumbers, chopped scallions or peanuts at the end.

Boil noodles. Drain. Set aside.

Finely dice one medium 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 and saute until the meat is cooked.



Now comes the flavor. Add 3 tblsp fermented broad bean paste.



And also, 2 tblsp hoisin sauce, 2 tblsp black bean sauce, and 2 tblsp rice wine. Hoisin sauce on the left and black bean sauce on the right.



Stir to mix. 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 thickened to your liking.



Pour the sauce over the noodles.



Looks kinda boring, huh? Let's garnish with some julienned carrots and cucumbers.



Hmm. What else was I missing? Chopped peanuts. Now, isn't that much better?



Enjoy!

Now, let's take a look at the original photo that necessitated an update. Not as bad as some of my early pictures, but you gotta admit, the julienned carrots and cucumbers and chopped scallions and peanuts really jazzed up the appearance of the dish.


Other noodle recipes:
Jaengban Gooksu (Korean Cold Buckwheat Noodle Salad)
Penne with "Italian Sausage" with Fennel
Pho Ap Chao Bo (Vietnamese Pan-Fried Rice Noodles Sauteed with Beef)
Shanghai Noodles with Ground Pork, Spinach, and Onions
Spaghetti alla Bolognese
Yaki Udon (Japanese Stir-Fried Udon Noodles)

*****
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.