Zha Jiang Mian (Noodles in bean sauce)

Noodles are smothered in meat sauce made of ground/minced meat with Chinese black bean sauce and topped with refreshing shreds of cucumber. Zha jiang mian is our household favorite noodle.

Talking about zha jiang mian, I’m taken back to my almost-once-a-week-date with my sister at the Crystal Jade Restaurant in Singapore. Zha jiang mian was always what we ordered. I really like the zha jiang mian noodle there. Zha jiang mian is originated from northern China. Zha jiang means bean sauce and mian means noodles in Chinese language. The noodles are served with a meat sauce poured on top of it. The sauce are made of fermented black beans, it’s kinda sweet, and salty at the same time. I couldn’t have enough of it when my sister first introduced it to me (thank you sis!). Now, I gotta make my own because there is no Crystal Jade here in the Arctic.

I can’t say this is exactly like the one we had at the restaurant, but it’s very delicious too. My two kids love the meat sauce and when they love it, it’s a winner (period)

Zha Jiang Mian (Noodles in Bean Sauce)

Servings: 4 servings

Author: Marvellina

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Ingredients

• 1 lb dried/fresh Asian wheat noodles or fresh udon noodles
• 3 Tbsp cooking oil
• 1/4 cup finely chopped garlic
• 1 Tbsp finely chopped fresh ginger
• 4 Tbsp black bean sauce
• 1 small onion finely chopped
• 1 lb ground pork/beef/chicken
• 1/2 cup shaoxing rice wine/ dry sherry
• 1 cup chicken stock
• Salt and freshly ground pepper to taste
• 1 Tbsp of corn starch mix with 2 Tbsp of water
• 1 cucumber peeled, seeded and julienned
• 2 stalks green onion finely chopped
• chili oil optional

Instructions

1. Cook the noodles according to the instruction on the package and rinse with cold water and set aside. 

2. Preheat a wok or skillet. Add in oil, garlic, ginger, black bean sauce, onion and saute for 5 minutes

3. Add the ground meat and cook for 6 minutes and then add in the wine and stock. Bring it back to a boil and have a taste. Add more salt and pepper to your taste. Give the corn starch solution a stir and pour it in and the sauce will thicken slightly.

4. Ladle the sauce over noodles, top with cucumber and chopped green onion. I drizzle some chili oil for a bit of heat. Serve immediately