If I had to pick one noodle that I could name as my most comfort food and eat forever, it would be zha jiang mian aka “fried sauce noodles”.
It’s an absolute breeze to make the sauce and keeps well in the fridge, meaning savory, sweet and savory noodle dishes are ready in no time.
What is zha jiang mian?
Translated, zha jiang mian means “fried sauce noodles” in Mandarin, and that’s basically what it is: a bunch of sauces fried together and served tossed with noodles. It originates from Beijing and is made with two types of fermented bean paste: ganhuang jiang (fermented yellow soybean paste) and tianmian jiang (fermented sweet flour and bean paste). These two pastas combine together in an amazing salty, sweet, tangy and complex sauce.
The meat sauce is somewhat reminiscent of a Chinese Bolognese, except it only takes 15 minutes to prepare. For this release we’re going for quick and easy. This zha jiang mian is delicious even when simplified using easy-to-find Chinese ingredients – the kind you can find at Target. Make a double batch and refrigerate: you can add as much or as little sauce as you like to your noodles. If you like noodles and meat sauces, you’ll love this. It’s full of umami flavors, sweet and salty, and tastes like comfort in a bowl. The deep punch of flavors is offset, but the crunchy, juicy cucumbers and the contrast between the freshness of the cucumbers, the tanginess of the sauce and the chewiness of the noodles will keep you wanting more and more.
Ingredients Zha Jiang Mian
- shallots and garlic – shallots and garlic together are the best aromatics. Shallots are sweeter and spicier but mild compared to onions and garlic, well, everyone knows how great garlic is. Sauteed in hot oil until soft, the aroma of onion and garlic let you know something good is on the way.
- ground pork – Ground pork is my favorite meat for zha jiang mian because of the sweet pork flavor and fat content. It’s more tender than using ground meat and has more flavor than ground chicken or turkey. You can use any ground meat you like, but pork is classic.
- hoisin sauce – Hoisin sauce is a classic Chinese sauce that adds so much flavor. Hoisin is sold almost everywhere now, from Target to your basic grocery store, and of course, online. It is a thick, sweet brown sauce used in marinades and as a dipping sauce. It’s super aromatic: sweet, savory, and a little savory.
- oyster sauce – this is the secret ingredient that adds a huge amount of umami and seafood flavor to the sauce. more on that below
- dark soy sauce – not just your ordinary soy sauce, more on that below
- sugar – a little sugar adds a little sweetness making this dish a dish that both kids and adults love
- noodles – you will find zha jiang mian served with wheat noodles in Beijing, but you can serve it with any noodle you like. If you want to use traditional noodles, look for a white wheat noodle in the refrigerated section of your Asian grocery store.
- cucumbers – the wilted cucumbers add crunch and freshness that contrasts with the meat sauce, bringing out the spiciness of the sauces.
Pearl sauce
The pearl sauce is sweet and thick and full of complexity. It can be found in the Asian aisle of any grocery store or online. If you see the bottle of Lee Kum Kee with the two people on the boats, go for it. It’s premium oyster sauce, which lists oysters as its first ingredient. The oyster sauce doesn’t have a super seafood flavor, but it definitely adds an extra kick to this sauce that you won’t be able to put your finger on.
Dark soy willow
This is a thicker, darker soy sauce that isn’t as salty as light soy sauce and is mostly used to add a nice color to your noodles, but also has a caramel note. It is readily available online and in well-stocked grocery stores. You can sub regular soy sauce if you don’t have it dark, but it’s what gives these noodles their shine.
How to make zha jiang mian
- Fry the aromatics. Fry some onions and garlic in oil until they are soft and fragrant.
- Cook the pork. Add the ground pork and cook, breaking it up, until brown.
- Fry the sauces. Add the hoisin, oyster, dark soy sauce, sugar and a little water and simmer until the sauce thickens and all the flavors come together.
- Mix it up. While the sauce is thin, cook the noodles and drain well. When the sauce is ready, mix a generous portion with the noodles.
- Enjoy. Spread and enjoy topped with cucumbers and green onions or cilantro!
What kind of noodles?
I love this gravy with all kinds of noodles. Traditionally zha jian mein comes with thick wheat flour-based noodles (look for it in the refrigerated section of your local Asian grocery store), but the sauce tastes fantastic with spaghetti and I’ve been known to mix it with rice noodles as well. Go wild, it’s a delicious meat sauce that pairs well with almost any noodle. Try it with:
- Chinese wheat noodles
- udon
- rice noodles
- Vermicelli
- egg noodles
- ja mein noodles
- pasta
Vegetables
Usually you will see zha jiang mian served with fresh vegetables, a rarity in Chinese food, but the freshness of the cucumbers goes so amazingly with the super umami flavors of the meat – the contrast is just crazy. Some other vegetables you can try:
- grated carrots
- shelled edamame
- sliced radishes
- bean sprouts
- finely chopped celery
- shredded cabbage
- green onions
- cilantro
- chopped zucchini
Zha Jiang Mian vs Jajangmyeon
If you’re a fan of Korean food, you’ve most likely eaten jajangmyeon, those super tasty noodles covered in black bean sauce. Jajangmyeon is a Korean take on zha jiang mian using ingredients they had when globalization wasn’t as much as it is today. Jajangmyeon is noodles covered in a thick sauce made with diced pork chunjang (black bean paste) served with vegetables.
Vegetarian zha jiang mian
If you are a vegetarian, you can absolutely make this zha jiang mian with tofu. I think extra-firm, crumbly tofu is the best in terms of texture and flavor. Crushed tofu really mimics ground meat and the ground tofu absorbs all the ingredients of the sauce perfectly.
Recipe Zha Jiang Mian
Bouncy noodles in an amazing salty, sweet, tangy and complex sauce.
It serves 2
- 2 SPOON neutral oil
- 2 shallots diced
- 4 carnation garlic minced
- 1/2 £ ground pork
- 2 tablespoon hoisin sauce
- 2 tablespoon oyster sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon sugar
- freshly ground pepper for taste
- 2 portions noodles of choice
- cucumbers to finish
- fresh cilantro roughly cutto finish
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In a saucepan, heat the oil over medium heat. Add the shallots and garlic and cook, stirring, until soft and fragrant. Add the pork and cook, breaking it up, until no longer pink. Stir in hoisin, oysters, dark soy, sugar, and 2 tablespoons water. Let it simmer on low heat for 5-10 minutes, stirring occasionally. Taste and adjust seasoning if necessary. Season with pepper.
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While the sauce is cooking, prepare the cucumbers and cilantro. I grated the cucumbers and cut them into small pieces, but traditionally cucumbers are chopped.
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Cook noodles according to package directions and drain well. Pour over the sauce and serve with cucumbers and cilantro on top. Enjoy immediately.
Priced meal does not include selected noodles.
Nutrition facts
Recipe Zha Jiang Mian
Amount per service
Calories 281
Calories from fat 82
% Daily Value*
Fat 9.1 g14%
Saturated fat 2.1 g13%
cholesterol 83 mg28%
Sodium 556 mg24%
potassium 556 mg16%
Carbohydrates 17.8 g6%
Fiber 0.6 g3%
Sugar 10.9 g12%
Protein 30.9 g62%
* Percent Daily Values are based on a 2000 calorie diet.
