Zha Jiang Mian

Zha Jiang Mian is a specialty of northern China. It’s tasty, cheap, and easy to prepare. This dish is also popular in Korea, where it is known as Ja Jiang Mein or Ja Jang Myun. The best can be found in Incheon/Inchon where Chinese from Shandong migrated and where a yearly Ja Jang Myun festival takes place. The Southern Chinese version is lighter, and there are numerous versions, including ones made with dried shrimp, eggs, shredded bean curd and eggplant. It is best prepared with flat, thick eggless wheat noodles, best of which is handmade, but for this recipe we’re using store-bought noodles. However you prepare it, make sure you serve it immediately!

1 pound fresh noodles, prepared according to manufacturer directions (usually 4-7 minutes of boiling, watch to make sure you drain it at the tender-chewy stage) — toss with
a couple of tablespoons of oil and keep warm while you prepare the rest of the ingredients

You can prepare the noodles ahead of time, but it’s best if you time your prep such that the noodles and sauce are ready at about the same time, this way you also avoid having to toss the noodles with oil. Omit that step if your timing is perfect;) and just toss the noodles with the prepared sauce.

2 tablespoons oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon chili flakes in oil, or chili paste, or dried Chinese red peppers (optional)
1 pound ground pork
1 tablespoon shiaoh xing, sherry or beer
1 tablespoon black/brown bean sauce (I use Koon Chun, 2 other good brands are Amoy and Pearl River Bridge)
1 tablespoon hoisin sauce
1 teaspoon soy sauce or to taste (optional)
1/4 teaspoon freshly ground white pepper or to taste
1/2 tsp sugar
1 tablespoon sesame oil
Your choice of toppings: shredded lettuce, julienned cucumbers, chopped scallions and/or bean sprouts

Heat 2 tablespoons oil in a wok or large skillet over high heat. Add garlic, stir-fry 30 seconds, then add ginger and stir-fry another 30 seconds. Add chili flakes/paste/peppers if using
and stir-fry 30 seconds or until fragrant. Add ground pork, cutting through the meat in several places to break up. Keep stirring and breaking the clumps up until mixture is
even, then add shiaoh xing/sherry/beer. Mix well. Add bean and hoisin sauces and sugar. Stir well. Keep stir-frying until pork is cooked through, about 8 minutes. Drizzle sesame
oil and give the mixture another stir. Serve hot over noodles. (You can’t see my noodles in the pic, it’s buried under there)

Variation: If you want your sauce “saucier”, add 1/2 cup chicken broth when you add the brown bean sauce/hoisin
If fresh noodles are unavailable, you may substitute dried. Some people even substitute linguine but I wouldn’t go that far:)

Though not traditional, my kids like this sauce served over rice too.