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8/10/2019 Beijing Fried Sauce Noodles - Zha Jiang Mian - The Woks of Life
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Aug 2, 2014
ByJudy inRecipes, Rice, Noodles & Pasta 28 Comments
Beijing Fried Sauce Noodles Zha Jiang Mian
Zha Jiang Mian ( ) , or Fried Sauce Noodles So famous in China that the mere mention of it
immediately makes people think of Beijing. I ts sold everywherefrom street vendors to restaurants in five
star hotels. Prices can vary from 10RMB (about $1.60) to 100RMB, but trust me: higher prices dont
necessarily guarantee better taste. A dish of perfectly chewy noodles with a rich, meaty sauceits just
another one of those perfec t dishes that you dont really mess with too much.
One of our readers asked if we c ould share a recipe for this famous noodle dish, so I asked a local Beijing
friend for their family recipe. He didnt let us down, asking his sister (the best cook in their family) to write
down her recipe for us. When I finally got the paper in my hands, I w asnt quite sure what to s ay.
All the ingredients were there, of course. But no amounts were specified. I t was much like asking for
directions in Beijing. The usual reply youll get is s omething along the lines of, Its ahead! No one seems to
think youd need any more information than that. How far ahead? What landmarks do I look for? Should I be
walking or taking a cab? I looked at the recipe and felt simultaneously confusedand flattered that she
seemed to trust that Id k now what to do with her very cryptic and vague instructions. With her recipe, it
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Ok, lets start. Youll need:
6 oz. ground pork
teaspoon salt
1 teaspoon cornstarch
teaspoon oil, plus 1 tablespoon
1/8 teaspoon white pepper
1 oz. pork fat, finely minced (optional)
3 slices ginger, minced finely
4 cloves garlic, minced
6 fresh shiitake mushrooms, finely chopped
2 tablespoons sweet bean sauce
3 tablespoons ground bean paste
1 tablespoon dark soy sauce
1 cup water
8 oz. noodles (your favorite flour-based noodle. Fresh or dryboth will work).
1 cup julienned carrots
1 cup julienned cucumbers
1/2 cup julienned scallions
Marinate the pork with the following for 15 minutes: teaspoon salt, 1 teaspoon cornstarch, teaspoon oil,
1/8 teaspoon white pepper.
Heat a tablespoon oil in your wok over medium heat and add the pork fat (if using). Cook for 1 minute to
render the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, and then
add the ginger and garlic. Let everything caramelize tog ether.
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While thats happening, coo k the noodles according to the packag e directions. Mix with the sauce
and toss with the julienned carrots, cucumbers, and scallions.
This amount of sauce should be good for 4 servings.
8/10/2019 Beijing Fried Sauce Noodles - Zha Jiang Mian - The Woks of Life
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8/10/2019 Beijing Fried Sauce Noodles - Zha Jiang Mian - The Woks of Life
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8/10/2019 Beijing Fried Sauce Noodles - Zha Jiang Mian - The Woks of Life
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Let us know what you think when you try this Beijing classic !
8/10/2019 Beijing Fried Sauce Noodles - Zha Jiang Mian - The Woks of Life
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8/10/2019 Beijing Fried Sauce Noodles - Zha Jiang Mian - The Woks of Life
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
BRAISED OXTAILS SIMPLE WONTON SOUP Beef Rendang
Beijing Fried Sauce Noodles Zha
Jiang Mian
Ingredients
6 oz. ground pork
teaspoon salt
1 teaspoon cornstarch
teaspoon oil, plus 1 tablespoon
1/8 teaspoon white pepper
1 oz. pork fat, finely minced (optional)
3 slices ginger, minced finely
4 cloves garlic, minced
6 fresh shiitake mushrooms, finely chopped
2 tablespoons sweet bean sauce
3 tablespoons ground bean paste
1 tablespoon dark soy sauce
1 cup water
8 oz. noodles (your favorite flour-based noodle. Fresh or dryboth will work).
1 cup julienned carrots1 cup julienned cucumbers
1/2 cup julienned scallions
Marinate the pork with the following for 15 minutes: teaspoon salt, 1 teaspoon cornstarch, teaspoonoil, 1/8 teaspoon white pepper.
Heat a tablespoon oil in your wok o ver medium heat and add the pork fat (if using). Cook for 1 minute torender the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, andthen add the ginger, garlic, and mushrooms. Stir fry everything together for another 2-3 minutes.
Add the sweet bean sauce, bean paste, dark soy sauce, and water, stirring everything together well.Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring occasionally to preventsticking.
While thats happening, coo k the noodles according to the packag e directions. Mix with the sauce andtoss with the julienned carrots, cucumbers, and scallions. This amount of sauce should be g ood for 4
servings.
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JudyBorn in Shanghai, came to the U.S. at 16. Pretty much a boss when it comes to languages,
being fluent in both English and three separate Chinese dialects. And boy, c an she fold a
spring roll (the rest of ours tend to just fall apart. Its sad). Plus, shes the only one in the
http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fthewoksoflife.com%2F2014%2F08%2Fbeijing-fried-sauce-noodles-zha-jiang-mian%2F&media=http%3A%2F%2Fthewoksoflife.com%2Fwp-content%2Fuploads%2F2014%2F08%2Fzha-jiang-mian-13.jpg&description=Beijing%20Fried%20Sauce%20Noodles%20-%20Zha%20Jiang%20Mian%20by%20thewoksoflife.comhttp://thewoksoflife.com/http://thewoksoflife.com/2014/08/beijing-fried-sauce-noodles-zha-jiang-mian/?share=stumbleupon&nb=1http://thewoksoflife.com/2014/08/beijing-fried-sauce-noodles-zha-jiang-mian/?share=google-plus-1&nb=1http://thewoksoflife.com/2014/08/beijing-fried-sauce-noodles-zha-jiang-mian/?share=twitter&nb=1http://thewoksoflife.com/2014/08/beijing-fried-sauce-noodles-zha-jiang-mian/?share=facebook&nb=1http://thewoksoflife.com/2014/08/beijing-fried-sauce-noodles-zha-jiang-mian/?share=pinterest&nb=1http://thewoksoflife.com/2014/08/beef-rendang/http://thewoksoflife.com/2013/12/simple-wonton-soup-2/http://thewoksoflife.com/2013/06/braised-oxtails/8/10/2019 Beijing Fried Sauce Noodles - Zha Jiang Mian - The Woks of Life
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family whos actually good at reading Chinese, so shes our professional menu-translator
when were tooling around Beijing.
Judy
A Duo of Dippables with
Honey Sriracha Mayo
Stone Fruit Semolina Olive OilCake w/ Earl Grey Rose Syrup
28 Comments
BIBS@ TASTEOMETERAUG 02, 2014 @ 06:46
This is my kind of noodle dish, thanks.
REPLY
SARAHAUG 02, 2014 @ 11:55
Thanks Bibs!
REPLY
VICTORAUG 02, 2014 @ 07:48
Awesome! Thank you!
REPLY
SARAHAUG 02, 2014 @ 11:55
oure very welcome, Victor. Hope your family enjoys it!
REPLY
ERLENEAUG 02, 2014 @ 15:54
My mouth is drooling right now. I love eating this type of fo od. Pinned.
REPLY
JUDYAUG 03, 2014 @ 05:44
Thank you, Erlene, you need to give it a try! You w ill love it.
REPLY
CATHY@ OURMINIFAMILYAUG 05, 2014 @ 09:20
This looks so tasty! My husband really loves noodles, and I think I will have to share this
recipe with him so he can try yours out!! :D
Thanks for linking up to our B etwitchin Party! Be sure to come back every Sunday
starting at 6am EST over at OurMiniFamily.com to link up your projects ag ain!
~Cathy Mini~
REPLY
JUDYAUG 06, 2014 @ 10:09
Thank you very much!
REPLY
JUDYAUG 05, 2014 @ 10:59
Every recipe looks so delic ious I am almost fainting. Your photography is stunning as
well.
REPLY
JUDYAUG 06, 2014 @ 10:07
Thank you! Judy.
REPLY
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PENNY
AUG 05, 2014 @ 21:46
For the sweet bean sauce, I was only able to find chee hou sauce. Would that work?
REPLY
JUDYAUG 06, 2014 @ 10:02
Hi, Penny, to tell you the truth, Ive never used Chee Hou Sauce, I did a
little research, Chee Hou Sauce is closer to Ho isin Sauce but with more
spices. Sweet Bean Sauce is usually a bit more sweeter thank Hoisin Sauce,
so Ill s ay to use the Chee Hou Sauce plus a little bit of sugar.
REPLY
PENNY
AUG 06, 2014 @ 19:41
Ok thank you, cant wait to try it.
REPLY
MAGGIEAUG 06, 2014 @ 11:59
I finally found the perfect way to take Zha Jiang Mian photos! I remember s hooting the
photo when I just started blogging, blown mess of sauce on tope of the noodles, not
appetizing at all
our recipe looks great. It amazes me that the ways people cook this dish are really
different. I like the idea to add mushroom in it, sounds so delicious!
REPLY
KAITLINAUG 06, 2014 @ 21:47
Hi Maggie, I totally feel your pain. I made a noodle soup a couple months
ago and had to scrap all the photos because it literally looked like sc raggly
beans, veggies and pork, on top of scraggly noodles all floating in soup.
Hahaha anywaysglad youre inspired by the recipe! Cant go wrong with
the old Beijing tai-tais
REPLY
GINNIEAUG 06, 2014 @ 17:14
This looks super delicious! Do you think it would work w ithout the pork? Vegetarian
here;)
REPLY
KAITLINAUG 06, 2014 @ 21:51
Hey there Ginnie, if youre going pork-less, I wo uld definitely say to add
more mushroomseither double the amount of shiitakes called for or
combine a few different varieties to really get that earthy flavor and body
that the pork lends. You may even want to add a large diced shallot to
make things more complex. Youll also need more oil when cooking the
mushrooms as theres no pork fat, and be c areful to stir-fry the sauce
thoroughly to get that deep cooked flavor. A bit more of a careful
approach and you should be able to approximate it! Pork kind of heals all
errors, I findLet us know how it turns out :)
REPLY
ALEXIS@ UPSIDEDOWNPEARAUG 08, 2014 @ 11:12
This looks super delicious! I love how easy to follow your directions always are! I cant
wait to try this :)
REPLY
SARAHAUG 08, 2014 @ 22:25
Thanks Alexis!
REPLY
MARISSA| PINCHANDSWIRLAUG 08, 2014 @ 20:50
Oh my, does this look amazing! Bookmarked
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THALIA@ BUTTERANDBRIOCHEAUG 08, 2014 @ 22:58
wow this is a seriously good looking noodle dish.. totally salivating just looking at your
images!
REPLY
JUDYAUG 08, 2014 @ 23:19
Thank you, Thalia!
REPLY
AUDREYAUG 08, 2014 @ 23:44
This looks amazing and I have everything except the noodles. Have to get
those at the store to make this soon.
fund you at Pinterest Foodie
REPLY
JUDYAUG 09, 2014 @ 09:46
Hi Audrey, you will love this recipe. Thank you for stopping by.
REPLY
MINGAUG 19, 2014 @ 01:51
Love the ease and versatility of this dish. I made this for dinner tonight in less than an
hour! Substituted ground chicken for the pork, added s ome more vegg ies in the stir fry
ie. zucchini, bell peppers. Delicious!! Ive been to B eijing twice with tour groups but
never got a chance to try this dishThank you for transporting me back to the city.
REPLY
JUDYAUG 19, 2014 @ 03:36
Hi, Ming, so glad to hear that you made it and enjoyed it. The added
vegetable sounds great. Thank you very much for sharing your
experience.
REPLY
JEANNEAUG 19, 2014 @ 19:51
I found this on Pinterest a few days ago, made it tonight and it is AWESOME!! My
daughters loved it and on a scale of 1 10 g ave it an 11! I couldnt stop eating and and it
will definitely be made many times in our house. Thank you!!!
REPLY
JUDYAUG 20, 2014 @ 03:15
Hi, Jeanne, thank you so much for commenting. It always delights us to
hear our readers love of our recipes. Please tell your daughter we really
appreciate her rating of 11. Come b ack often and try our many yummy
dishes.
REPLY
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