BETTER THAN TAKEOUT - Beijing Fried Sauce Noodles Recipe [炸酱面]
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- Опубликовано: 22 авг 2017
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Zha jiang mein [炸酱面] is a classic noodle dish from Beijing, which means fried sauce noodles in English. This dish contains 3 parts - vegetable topping, fried sauce, and handmade noodles. If you eat authentic zha jiang mian in Beijing, all these vegetables will be served in little plate like a side dish. You can add as much as you want in your noodles then mix it with the sauce and the noodles. The special fried sauce is like a bomb of flavor. It tastes so perfect and unique. Watch my video learn how to make this Beijing noodles.
🥢RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
*MAIN INGREDIENTS FOR ZHAJIANG NOODLES(serve 2-3)*
- 1 pound [454 grams] of hand made noodles [video link: • How to make Chinese No... ]
- Some shredded cucumber
- Some shredded carrot
- Some shredded lettuce
- Some Chinese celery
- Some bean sprouts
*FOR THE SAUCE*
- 10 ounces [283 grams] of ground pork belly [ 283g五花肉]
- 4 tbsp of soybean paste [4汤匙黄豆酱] Amazon link:geni.us/JPVs
- 1.5 tbsp of sweet soybean paste [.51汤匙甜面酱]Amazon link:geni.us/XhRGAFf
- 1/4 cup of water [1/4杯水]
- 2 tbsp of minced ginger [2汤匙姜末]
- 1/4 cup of finely minced garlic [1/4杯大蒜]
- 1/4 cup of white part of spring onion [1/4杯葱白]
*HOW TO MAKE ZHA JIANG MIAN*
*Make the vegetable topping*
Julienne the carrot, cabbage, cucumber. Cut the Chinese celery into little pieces. Have some bean sprouts ready. You can use other vegetables like baby bamboo shoots, mushroom... it's your choice.
*Make the fried sauce:*
- Combine 4 tbsp of soy bean sauce with 1.5 tbsp of sweet soy bean sauce and 1/4 cup of water.
- Heat up your wok, on the highest level, for 10 seconds then turn the heat to low. Put in the ground pork (30-50% fat), saute it on low heat.
- After 3 minutes, the fat is almost melted and the meat should become a little bit golden brown. Push them to the side. You can see all that fat. We will use the oil to fry the sauce.
- Slowly add the sauce into the wok. Make sure to keep the heat on the lowest setting. Use your spatula stir it for about 1 minute.
- Then mix the sauce with the pork and add in all the aromatics- the ginger, garlic, scallion. Stir this for 5 minutes. Keep your eyes on the sauce. It is very important. You should see the oil and the sauce are separated. This is how you know it's done!
- Traditionally we will leave the fat in the sauce, but if you don’t like that, you can drain the fat out.
*Cook the noodles:*
- Put the noodles in boiling water for 2-3 minutes. After 2 minutes you can try one and see if you want it softer. Once you think it is good to take it out and put it in a bowl.
- Place the vegetables and put some zha jiang on top of the noodles.
- One thing you should know is that zha jiang is very salty and savory. If you never had it before, you might want to add a little bit sauce first, mix it with the noodles and then add more if needed.
You are done.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
...and if you've read this far, might as well subscribe. More recipes coming soon =) 
Хобби
![THE ART OF HOMEMADE NOODLES - Biang Biang Hand Pulled Noodles Recipe [油泼扯面]](http://i.ytimg.com/vi/8qRkGGia3PI/mqdefault.jpg)
I’ve just discovered your channel and have watched one video right after another. Thank you so much! You are super organized, your videos capture all the details for making each recipe properly, and your written recipes with enclosed Amazon purchasing links make it so easy for those of us just starting to learn how to make these dishes. It’s so much less intimidating to follow your recipes than going it alone, so once again, thank you very much! I made the handmade noodles and they had an excellent flavor and texture, but I could not roll them thinly like you do. Still good according to my picky family, but not really what they should have been. Your hot and sour soup is perfect. So good that I don’t have to order from my local authentic place.
Thank you for your videos, i love chinese food and i think you really are doing great making this videos...thank you
This was one of my favorite dishes I used to eat at the dining halls. I made this recipe tonight and it was amazing!! Super easy too, I’m definitely going to be making this again
everything becomes easy and simple through your hands... i love your recipes and explanations. cant wait for more recipes ! 谢谢！ 加油！
My favourite teacher on the web ,off to market making this tonight. Thanks.
I had zha jiang mein several years ago in Beijing. Love it.
Wow... looks authentic! 🍜🤤
I really like your videos. I like your instructions, especially the way you make sure to show how a step should look like once completed. Most of the traditional Chinese recipes I’ve seen will only say: “cook until fragrant”. I love Chinese food. Good luck with your channel.
I watched your vid the other day on Egg Foo Yung. It was the first vid I watched to the end... your voice is very calming and delightful. Keep up the great work my friend.
Sounds delicious.
Another great video
Thank you
I've always found Asian cooking to be somewhat confusing...new techniques, ingredients, and tools. But I love the food so I keep trying. Your videos are so very helpful in breaking down the steps as well as describing what to expect along the way (an example is when you describe and show the sauce separating from the fat in this video) and what the ingredients are supposed to do (like baking soda keeping neat moist...I never knew that!) I just found your RUclips channel, and I've made your chicken fried rice. It was the best I've ever personally made, and I think it will be even better after I get my wok seasoned properly. This noodle dish looks great and simple too! Keep up the good work.
great video!!! your awesome!!!
You transmit your enthousiasm for cooking food very well dear Mandy!... i don't know how you can stay so gorgeously thin though! hahahah many thanks again... i subscribed and thumbs up all your recipes. i have a fortune cookie for you: "Forever happy is the lucky man that share your life" hahahaha
Haha, I think it is in my genes. My families are all thin. Thank you for watching and liking my videos. It is very nice for you to thumb up all the videos. I appreciated that. I will keep making more delicious videos.Thank you again=)
That looks awesome !! By the way, your knife skills are amazing !!! This is my new favorite channel !
Thanks for the nice compliment. Will keep making more delicious videos. Hope you enjoy=)
Wow how delicious is this wish I could taste it. Keep cooking my friend and see you in ur next video : )
I like how you explain everything! I will at some point attempt to make some of your recipes.
LOL! Thanks for trying. Let me know how it goes.
thanks, very clear the explanatión
I made the noodles !! Its awesome !
This looks super good. I'm a huge fan of noodles and I plan on making your noodle recipes. This Friday I'll be making your Kung pao again, and two nights ago I made your Pepper Steak for the 3rd time. Your video quality is improving and your sub count is climbing, almost to 20K. You're really coming a long way. Keep it up!
Haha, really happy that you try my recipes so many times=) Thanks for the on going support. I still have a long way to go. It is not easy but full of fun.
Good recipe as always... hope more noodle recipes to come :)
Yes, i love noodles too. Will do more
Love it 🥰
Thanks! !!
This is one of my wife's favorite dishes. We will be using your recipe soon. We love your videos. My Tianjin wife is a great cook and is very impressed with your recipes and knife skills.
Let me know how it goes when you try it=) I would like to hear some feedback from you
Mandy, love your vids and I really think your so cute........I love the detail in your videos and you explain everything most fail to do!!
Cooked this several times with fresh handmade noodles. It’s the only recipe I reference now
Thanks for sharing! Very good knife skills BTW 👍
LOL! Thanks
Thank you!
Had a great dinner with my wife
Dang that sauce looks so yummy
Try substituting the sweet soy bean sauce with hoisin sauce, if you can’t find the former :)
Hi, I love your recipes and your explanations, Do you know more uses for the fermented bean sauce (the regular not the sweet) ? Thanks :)
CHECK MY AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8
(I share ingredients and recommended products there)
very good.
You have done a great video
Thanks =)
Can't wait to try this, but first, I need to visit the Asian section for the bean paste sauce! ❤️ ❤️ ❤️
Make sure you get the right one. It is not the Korean type soy bean paste.
Thank you Mandy,Great job,,,Are you going to do a video on the different types of Broths to poor over the noodles,,.You have a great teaching skill..TY73s
This recipe looks so pretty plated, you do such a wonderful job on u"re videos :)) And so hungry for this :)) I love going to my Asian market, it's about 1 hr drive, but so worth it, plus
they have a food court :) Can't wait to make this. Thank u always
My pleasure. Glad you like it. Let me know how it goes if you try it
Will do :))
fat is flavour.....I am going to my market to buy the ingredients...your video is so clear well put together.easy to follow. many thanks...keep up the good work
looks very good, makes me hungry for Dan Dan Noodle...Cheers!
Cheers, I like dan dan noodles too.
Oh wowwww
good job..
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Looks delicious. Will you make the spicy hong kong version? 😃
carrot
cabbage
cucumber
chinese celery
bean sprout
10 ounce ground pork
4 tbs soy bean sauce
1.5 tbs sweet soy bean sauce
1/4 cup water
minced garlic, ginger, scallion whites
oil
That's one fine edged knife
I've managed to find the brand with the green lid myself - Liu bi ju. So I see there's the 'sweet soy bean sauce' but also 'sweet sauce' which I assume is tian mian jiang. I'd like this also for twice cooked pork but which one is best? Having said that, I can't even find this brand where I am in Britain, is there another brand worth buying? Cheers.
Very cute, nice and talented girl. Hope my son finds someone like you.
Thanks for this tip. If you dont mind, could you pls share your tip also on having a nice hair like yours..
Hi Mandy, can I keep the sauce in the fridge? How long?
“In Beijing” 😍 you’re so cute
How does the LKK soy bean sauce compare to LKK crushed yellow bean sauce? What is the name of the brand of sweet soy bean sauce with the green lid? Is that what's otherwise known as tian mian jiang? Is it better to have one more fermented wheat flour based, or fermented soy bean based? Thanks for any pointers.
Hi Mandy! I love your videos, you explain them very clearly, makes it very easy to understand :) Thank you for continue making wonderful recipes. I have a request, please please make Yang Zhow Fried Rice (yang chow), they are my favorite of all Chinese fried rice! I tried different recipes online and somehow it doesn't taste the same :(. Please please make it >_
Hey, I always do my best to make sure all my recipes are easy to follow=) About your request, I already have it in my list. I will share my version when ever it is ready. Every body has their own way to make yang zhou chao fan. It is normal that it will taste different. You just need to find out what you like=)
Souped Up Recipes Hi Mandy! Yes thank you for responding to my message 😊I love that you made a video of the soup dumplings, oh my super complicated looking for me lol 😣 But I'm very excited to try making it one day when I have all my ingredients! More power to you Mandy 💕😍
Which bean sprouts do u use? At the Asian mart near my home I only find mung bean or soybean sprouts that look like that white variety. But they are not so long
I use soy bean sprouts. Any types of bean sprouts should work fine in this recipe.
says "Great recipe and presentation. Do you have one for spicy pork lo mein?"
I don't have one right now. Will put this on my list. Thanks
Thanks, the meat for the Bejing Fried Noodles reminded me of the Lo Mein I can get in Chinatown, here in Victoria, BC. I will modify your "filling" recipe and use some chilis plus add bamboo shoots. - ron
👏🏻
I use to live with a family years ago & the wife would make this dish with beef I think & celery. If this sounds familiar, do you already a video already up of this recipe? If not can you do one if you know how to make this? I don't know the name of it, but it was soooo good lol. Hope you can help
Thanks for watching. LOL, I can do it without names though...Do you have any pictures or links?
Hi - can you make a vegetarian version of this noodle? Much appreciated.
It reminds me of the Korean noodles.
The korean jajangmyeon is influenced by the chinese one.
Do you have 梅菜扣肉 and 猪脚醋 receipes?
Sorry, I don't have those recipes.
你是北京人吗？Those look so good!
我不是北京人=）
Your videos are captivating informative simple and beautiful. Would you please send me a link to your web site? Thank you
Where can I buy the same wok you have?
The wok I use is cast iron wok. I bought it randomly on the street. It is a common type of wok in China.
I didn't find the same exact one on Amazon, but this one is close and has good reviews. You can check it out: amzn.to/2u6hluI
Maybe you can look for it in an Asain market. I am pretty sure you can find it.
Some of the prices for your ingredients on Amazon are outrageous! $24.60 for a 28 oz jar of yellow soybean sauce~. You can find a smaller 8.5 oz jar of the same stuff for only $2.99 at 99 Ranch market.
Greetings Soup Up !!! is Zha Jiang Mian and Dan Dan Mian the same dish ?
they are not the same. You can check this video for Dan Dan Noodles - ruclips.net/video/1YQ2ieiWY3w/видео.html
Soy bean sauce and soy bean paste...are they the same?
Paste?
Dan Dan Dan noodle's please
Please make video for your daily haircare routine.
LOL!
Can you have some cheese
I can not wait to go to the Asian Market for soybean paste! Can I use bacon for this? The bacon is basically pork belly...
pork belly is unsalted so yes if your bacon is not full of salt
I use blanched bacon. I live where I can't get decent thin cut pork belly:-(
Yes, you can use that. Make sure it is unsalted and skinless.
Souped Up Recipes Thank you so much
I want to be a patron, but I don't want to use FB or give you my personal data. How can I simply send you money?
Thank you for considering it. You can be a patron without giving the information to me. You can pick the one that has no reward and put the money amount in. In this way, patron won't ask you for data.
I love your long black shiny hair and your noodles
123👍
U r awesome I have a huge crush on u lool
I love the savoriness of the original zhajainmian, I find the koreanized version a little too bland
XoxoZ ☯️🦇
i still like the way korean make chajang myun, hot black bean sauce over hand stretched noodle. that is Korean version and our comfort food, in a way.
I am confused. The title is "fried noodles" yet you boiled them! I was expecting the noodles to be fried until crispy.
Sorry for the mistake. It is fried sauce noodles. Will put fried noodles in my list though. Thanks=)
No need to apologise. Thanks. I can't wait to see your delicious recipe for fried crispy noodles. :•)
U mean u can fry noodles?
You can do whatever you want with noodles. Be adventurous. Let yourself go.
Alan George Barstow ss