Zha Jiang Mian- How to make the famous Beijing fried sauce noodles

Today I'm gonna make 炸酱面 which is undoubtedly one of the most well-known noodles from Beijing, China. This noodle is unique because of its taste. I can't think of any other noodles I've tried before it's quite close to it.
The reason is that it used two special ingredients to make the sauce, soybean paste黄豆酱, and sweet bean paste 甜面酱. The way to serve the noodles is also unique. It i's somewhat like pasta because the meat sauce is put on top of the noodles, But also accompanied by raw vegetables such as carrots, cucumbers, bean sprouts, cabbage, and so on.
I bet you might have tried it before in a Chinese restaurant, and making it home is not that difficult. I'm gonna show you my version of 炸酱面 in this video. Let’s get started.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/zha-jiang-... )
Ingredient A (the sauce)
250g pork belly
4 dried shitake mushrooms
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp white section of spring onions
2 tbsp vegetable oil
2 tbsp sweet bean paste
3 tbsp soybean paste
2 tsp sugar
1/4 tsp salt
1 tbsp rice wine
Ingredients B (others)
1 cup carrot, julliened
1 cup cucumber, julienned
1/2 cup cabbage, julienned
400g noodles of your choice
Method:
- Cut the pork belly into small dice. Then mince the pork.
- Soak the dry shitake mushroom until soft, remove the stem, and cut them into small dice. Coarsely chopped some fresh ginger, garlic, and the white section of spring onions. Set aside.
- Some vegetable oil in the wok.
- Stir-fry the minced pork with the oil over medium heat until it shrinks slightly and turns golden.
- Add the ginger, garlic, and white section of the spring onions and continue to stir fry with the rendered oil.
- Add the shitake mushrooms, followed by the fermented soybean paste and sweet bean paste.
- Season with salt and sugar.
- Simmer over low heat until most of the water has evaporated and become aromatic.
- Pour the water we used to soak the mushrooms into the wok. Turn to medium-high and continue cooking until it becomes a thick sauce.
- Drizzle some rice wine into the sauce, have a few stirs, and dish out.
- Place the cooked noodles in a serving bowl.
- Arrange the julienne vegetables of different colors on the noodles.
- Ladle the minced pork sauce on top of the noodles to serve.
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Website: tasteasianfood.com/
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[@TasteofAsianFood]

Hi, you can download the recipe and read more about Zha Jiang Mian on my food blog: tasteasianfood.com/zha-jiang-mian/

[@Pusssit]

Yummmm 😍😍

[@dynodetail]

Neat recipe thank you

[@gk891]

There is a Chinese dish from Korea that has a similar name and I think it's prepared somewhat similarly as well. I wonder if it's derived from this particular dish.

[@TasteofAsianFood]

Jajangmyeon is the Korean version of these noodles.

[@gk891]

@@TasteofAsianFood Thanks

[@Trytocookthis]

Will it be okay to soften the cabbage and carrot?

[@TasteofAsianFood]

I would cut them thinly instead if they're too hard.

[@JaninaM]

Is this a hot or cold dish?

[@TasteofAsianFood]

Not purposely make it cold, but since the vegetables are raw, they are more to room temperature.

[@user-di2on5gl2d]

I thought it was a Taiwanese dish because I learned it from them originally.

[@TasteofAsianFood]

Yes popular in Taiwan too.