Zhajiang Noodles 炸酱面 – Eat What Tonight
Cooked this Zhajiang noodles last week using a sweet bean noodle paste which my ex Japanese boss used to tell me that they love using this paste in whatever Chinese cooking they do. And there was a period of time which his wife couldn’t find it from any of the supermarkets anymore. So I went to source around some neighbourhood stores and manage to find it from one of those local groceries. And I got myself one extra pack to try it out too.
Understand that this is a commonly used sauce for cooking Zhajiang noodles, hence I did the same also. I reckon there are several different brands of such sauce in the market, hence the saltiness of each varies. So you probably got to do a taste test as you cook along.
Mine version may not be the most authentic Zhajiang noodles as I have never seriously get down to exploring the real good ones, but I guess the savouriness of the sauce complied with the minced meat and with some chilli oil added, it does goes on well with noodles.
And though the Chinese name of the paste is 甜面酱, well don’t be deceived by the term of it ! It’s actually quite similar to fermented soya bean paste which is salty in nature. LOL. So do moderate the use of it !
In the meantime, enjoy and have an awesome week ahead !
Zhajiang Noodles 炸酱面
Recipe type: Main
Cuisine: Chinese
- 250g pork minced meat
- 1 tbsp minced garlic
- 1½ tbsp minced ginger
- 1½ tbsp cooking oil
- 1 tbsp sweet bean paste sauce
- 1 tsp fermented soya beans
- 250g water
- Some sugar to adjust
- One-Two bunches of noodles
- Some blanched vegetables
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