Zha Jiang Mian
Published Sept. 13, 2024
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon cornstarch
- 3tablespoons vegetable oil
- 1small yellow or white onion (about 6 ounces), minced (about 1 heaping cup)
- Kosher salt
- 1pound ground pork
- 3tablespoons Chinese soybean paste
- 3tablespoons sweet bean paste (see Tip)
- 2garlic cloves, finely chopped
- 12ounces dried udon noodles
- Mung bean sprouts and shredded cucumber, for serving
Nutritional analysis per serving (6 servings)
522 calories; 25 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 23 grams protein; 681 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to boil.
- Step 2
Meanwhile, whisk together the cornstarch and ¾ cup water in a small bowl and set aside.
- Step 3
Heat the vegetable oil in a large skillet over medium-high. When the oil is shimmering, add the onions and cook, stirring occasionally, until the edges of the onion are lightly browned, 2 to 3 minutes; season lightly with salt.
- Step 4
Add the ground pork and cook, frequently breaking it up into small pieces with your spatula until browned in spots, 8 to 10 minutes. Stir in the soybean paste and sweet bean paste.
- Step 5
Mix in the cornstarch slurry and bring to a boil over high heat. Adjust heat to medium-low and simmer until the sauce thickens and the meat has absorbed some of the sauce, 5 to 7 minutes. Remove from the heat and stir in the raw garlic.
- Step 6
While the sauce is simmering, cook the noodles according to package instructions; drain.
- Step 7
When the sauce is done, divide the noodles among bowls. Ladle the sauce over the noodles, top with shredded cucumber and mung bean sprouts. Serve right away and mix the sauce and the noodles together while everything is still hot. (If the noodles start to clump together, just add a splash of warm water to the bowl and give them a stir.)
- Sweet bean paste can be found in the international food aisle of many supermarkets, and can certainly be found in your local Asian grocery store. It should always be a thick paste (rather than a thinner sauce), and the paste itself should be a very dark, rich brown, bordering on black.
Private Notes
Comments
@Susan Check out the descriptions of various Chinese bean pastes and sauces on the Woks of Life website: https://thewoksoflife.com/sweet-bean-paste-dou-ban-jiang/. It’s a great resource with excellent information on vegetables, condiments, and recipes.
I would use scallions over onions. As far as soybean paste, Douban jiang is preferred. You can add tabasco sauce or red peppers if you want it hot. Hoisin sauce is the "sweet bean paste". A shot of sherry adds taste. The writer omitted the 2-3 slices of fresh ginger while sautéing. Finally, any fresh or dried Chinese noodles work, narrow or wide. A pound of ground pork goes a long way, but this favorite freezes well. Snow peas are great with Zha Jiang Mian too.
My wife grew up in Beijing and makes this dish frequently. Zha jiang mian is my favorite dish of all, with shredded cucumbers, tomatoes and daikon radishes making up the vegetables along with homemade noodles and of course pork. I love it when she makes it for guests, none of whom have experienced it. An excellent Chinese vinegar makes a nice garnish. Beijing Liubiju (supposedly a 500-year-old brand) is an ideal soybean paste. It's critical for the characteristic flavor.
Will never make again. I found this overly salty, unbalanced and dry. Followed instructions to a T.
My second time around making this, I decreased the oil to 1 T, and served over a daikon congee instead of noodles. I didn’t notice a flavor difference with the oil decrease, and liked the combo of the congee / pork equally as well as the noodles!
Also trying to figure out the two kinds of bean paste...in the Woks of Life link in @Lazy Spice's comment, it says "sweet bean paste" is called dou ban jiang and is made of soybeans. So what, in this recipe, is "Chinese soybean paste" (and no tip about that ingredient)?? AI is telling me there are 3 kinds of Chinese soybean paste, and one of them is dou ban jiang. My guess is for the first one they mean Chinese "yellow soybean paste".
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