Best Jia Jiang Mian Recipes

ZHA JIANG MIAN (炸酱面)

Steps:

• In a bowl, dilute dry yellow soybean paste and sweet bean sauce (or hoisin sauce) with water. Set aside.
• Heat up oil in a wok over medium-high heat. Add star anise, spring onion (the green part) and ginger. Leave to sizzle until fragrant. Stir in pork and rice wine. Cook until the pork becomes pale.
• Pour in the diluted sauce. Bring it to a boil then leave to simmer for 20 minutes.
• Then boil on full heat to thicken the sauce to the desired consistency. Stir in the white part of the scallions.
• Blanch beansprouts and green soybeans in boiling water (cucumber and radish are served raw). Take them out then drain.
• In the same pot, cook noodles. Drain and rinse under cold water for a few seconds.
• Place the noodles in 4 serving bowls. Top with the sauce and vegetables.

JAJANGMYEON (NOODLES IN A BLACK BEAN SAUCE)

Steps:

• Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.
• Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.
• Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly.
• Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and stir fry until no longer pink, adding a tablespoon of soy sauce half way through.
• Add the onion and cook until soft, stirring occasionally.
• Add the cabbage and zucchini and continue to stir fry until vegetables are softened.
• Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
• Mix everything together until all the meat and vegetables are coated well with the paste. If you like ganjjajang, you can stop here and skip the next two steps. See note.
• Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
• Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.
• Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente). Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks. Alternatively, you can serve over cooked rice.

1-HOUR NOODLES (ZHA JIANG MIAN) RECIPE BY TASTY

Steps:

• In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. Add the ground pork to the pan and cook, undisturbed, until golden brown, 3-5 minutes.
• Meanwhile, in a small pan, heat another tablespoon of vegetable oil over medium-low heat. Add the soy bean paste and sweet bean sauce and cook until caramelized, 1-2 minutes, being careful not to burn.
• Add the caramelized bean paste mixture to the ground pork mixture and stir to combine. Add the soy sauce and cook for another 30 seconds to incorporate. Add the cornstarch slurry, reduce the heat to low, and simmer for about 15 minutes, adding a few tablespoons of water at a time as needed to keep the mixture at a simmer.
• Meanwhile, heat a small pan over low heat. Add the remaining teaspoon of vegetable oil, then pour in the egg and tilt the pan to spread in a thin layer. Cook until the top is just set, then remove the egg crepe from the pan. Let cool, then thinly slice.
• Cook the noodles according to the package instructions, then drain.
• Place the cooked noodles in a serving bowl and top with the ground pork mixture. Garnish with the egg crepe strips, cucumber, cilantro, and remaining teaspoon of minced garlic.
• Enjoy!