Zha Jiang Mian
A budget, weeknight meal that is classic to the Chinese diaspora, zha jiang mian is a noodle dish traditionally made with a mixture of diced pork belly and lean pork, plus a rich sauce made from Chinese soybean paste and sweet bean paste, both of which can be likened to a rich, deeper miso. The recipe is likely to vary from family to family, but this version uses ground pork, a speedier alternative that gives the sauce a nice richness. Chinese soybean pastes vary in saltiness, so make sure to season lightly with salt in the beginning to help build flavor. (You can always adjust the seasoning at the end if you need more salt.)
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon cornstarch
- 3tablespoons vegetable oil
- 1small yellow or white onion (about 6 ounces), minced (about 1 heaping cup)
- Kosher salt
- 1pound ground pork
- 3tablespoons Chinese soybean paste
- 3tablespoons sweet bean paste (see Tip)
- 2garlic cloves, finely chopped
- 12ounces dried udon noodles
- Mung bean sprouts and shredded cucumber, for serving
Instructions
Step 1
Bring a large pot of water to boil.Step 2
Meanwhile, whisk together the cornstarch and 3/4 cup water in a small bowl and set aside.Step 3
Heat the vegetable oil in a large skillet over medium-high. When the oil is shimmering, add the onions and cook, stirring occasionally, until the edges of the onion are lightly browned, 2 to 3 minutes; season lightly with salt.Step 4
Add the ground pork and cook, frequently breaking it up into small pieces with your spatula until browned in spots, 8 to 10 minutes. Stir in the soybean paste and sweet bean paste.Step 5
Mix in the cornstarch slurry and bring to a boil over high heat. Adjust heat to medium-low and simmer until the sauce thickens and the meat has absorbed some of the sauce, 5 to 7 minutes. Remove from the heat and stir in the raw garlic.Step 6
While the sauce is simmering, cook the noodles according to package instructions; drain.Step 7
When the sauce is done, divide the noodles among bowls. Ladle the sauce over the noodles, top with shredded cucumber and mung bean sprouts. Serve right away and mix the sauce and the noodles together while everything is still hot. (If the noodles start to clump together, just add a splash of warm water to the bowl and give them a stir.)