Zha Jiang Mian (炸酱面), or “Fried Sauce Noodles…” So famous in China that the mere mention of it immediately makes people think of Beijing. It’s sold everywhere—from street vendors to restaurants in five star hotels. Prices can vary from 10RMB (about $1.60) to 100RMB, but trust me: higher prices don’t necessarily guarantee better taste. A dish of perfectly chewy noodles with a rich, meaty sauce, Zha Jiang Mian is just another one of those perfect dishes that you don’t really mess with too much.
One of our readers asked if we could share a recipe for this famous noodle dish, so I asked a local Beijing friend for their family recipe. He didn’t let us down, asking his sister (the best cook in their family) to write down her Zha Jiang Mian recipe for us. When I finally got the paper in my hands, I wasn’t quite sure what to say.
All the ingredients were there, of course. But no amounts were specified. It was much like asking for directions in Beijing. The usual reply you’ll get is something along the lines of, “It’s ahead!” No one seems to think you’d need any more information than that. How far ahead? What landmarks do I look for? Should I be walking or taking a cab? I looked at the recipe and felt simultaneously confused…and flattered that she seemed to trust that I’d know what to do with her very cryptic and vague instructions. With her seemingly incomplete zha jiang mian recipe, it ended up taking two tries to get it right. Don’t worry, it’s easy!
For the noodles, look for any kind of thick, flour-based noodles. We used these wide, flat ones that tasted really delicious, but whatever you can find will work. Look at your local Asian market for the sweet bean sauce and the ground bean sauce. Sweet bean sauce, or tian mian jiang (甜面酱) is a thick, dark brown sauce made from wheat flour, sugar, salt, and fermented yellow soybeans.
It can be found in a can, or in plastic tubs. Some brands and recipes use Hoisin sauce and sweet bean sauce interchangeably, but generally I find hoisin sauce brands (especially the more commercial ones) are thinner, lighter and sweeter. Better if you can find the darker, more concentrated version for this dish. Just look for these Chinese characters: 甜面酱. Ask the staff at your local Chinese grocery store to help you find it!
The ground bean sauce is also made with fermented yellow soybeans but is quite salty and less sweet. Look for this jar or something similar:
If you’re looking for a simple easier noodle recipe, then try out 15-Minute Chinese Hot Oil Noodles (You Po Mian) which is also a Beijing favorite or the Shanghai fried noodles stir-fry. But if you’re a little more adventurous, then read on!
Ok, let’s start. You’ll need:
- 6 oz. ground pork
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- ½ teaspoon oil, plus 1 tablespoon
- 1/8 teaspoon white pepper
- 1 oz. pork fat, finely minced (optional)
- 3 slices ginger, minced finely
- 4 cloves garlic, minced
- 6 fresh shiitake mushrooms, finely chopped
- 2 tablespoons sweet bean sauce or hoisin sauce
- 3 tablespoons ground bean sauce
- 1 tablespoon dark soy sauce
- 1 cup water
- 8 oz. dried noodles or 1 pound fresh noodles (your favorite flour-based noodle. Fresh or dry—both will work).
- 1 cup julienned carrots
- 1 cup julienned cucumbers
- 1/2 cup julienned scallions
Marinate the pork with the following for 15 minutes: ¼ teaspoon salt, 1 teaspoon cornstarch, ½ teaspoon oil, 1/8 teaspoon white pepper.
Heat a tablespoon oil in your wok over medium heat and add the pork fat (if using). Cook for 1 minute to render the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, and then add the ginger and garlic. Let everything caramelize together.
Add the chopped mushrooms. Stir fry everything together for another 2-3 minutes.
Add the sweet bean sauce, bean paste, dark soy sauce, and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring occasionally to prevent sticking.
While that’s happening, cook the noodles according to the package directions. Mix with the sauce…
…and toss with the julienned carrots, cucumbers, and scallions.
The amount of sauce made in this Zha Jiang Mian recipe should be good for 4 servings.
Let us know what you think when you try this Zha Jiang Mian Beijing classic!
Beijing “Fried Sauce” Noodles – Zha Jiang Mian
Ingredients
- 6 oz. ground pork (170g)
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- ½ teaspoon oil (plus 1 tablespoon)
- 1/8 teaspoon white pepper
- 1 oz. pork fat (finely minced; optional)
- 3 slices ginger (minced finely)
- 4 cloves garlic (minced)
- 6 fresh shiitake mushrooms (finely chopped)
- 2 tablespoons sweet bean sauce
- 3 tablespoons ground bean sauce
- 1 tablespoon dark soy sauce
- 1 cup water
- 8 oz. dried wheat noodles (or 1 pound fresh wheat noodles)
- 1 cup carrots (julienned)
- 1 cup cucumbers (julienned)
- 1/2 cup scallions (julienned)
Instructions
- Marinate the pork with the following for 15 minutes: ¼ teaspoon salt, 1 teaspoon cornstarch, ½ teaspoon oil, 1/8 teaspoon white pepper.
- Heat a tablespoon oil in your wok over medium heat and add the pork fat (if using). Cook for 1 minute to render the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, and then add the ginger, garlic, and mushrooms. Stir fry everything together for another 2-3 minutes.
- Add the sweet bean sauce, bean paste, dark soy sauce, and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring occasionally to prevent sticking.
- While that’s happening, cook the noodles according to the package directions. Mix with the sauce and toss with the julienned carrots, cucumbers, and scallions. This amount of sauce should be good for 4 servings.
nutrition facts
Perfectly authentic recipe. We added minced baked tofu, because that’s our family’s spin on it since I was a kid. I was not sure of the exact recipe though, as an adult. I was so happy to make this for my kids and extended family this weekend. They said it tasted authentic, so that speaks volumes! Marinating in the cornstarch first really made the pork soft and easy to chew. This one is for the arsenal forever! Thank you!
Love it, Regina. I am glad the whole family enjoyed it :-)
This was excellent! Made them with some sweet potato noodles :)
Great! Thank you for trying out the recipe.
HELP! I have these noodles and know where to get them in person. Unfortunately, I’m no longer allowed to go there (controlling mother). I threw away the packaging and want to order them from Amazon. I’m pretty sure they’re “Mom” something. I can see the package in my head and will know it if I see it, but there are a billion noodles on Amazon. THANK YOU!
Hi Elizabeth, try searching for thin shaved noodles.
I tried out this recipe but my sauce came out really watery and light brown in color. I waited 20 mins for the sauce to simmer on low heat but it never reduced. Followed same measurements for everything, double checked but didn’t get the thick, dark sauce that you have in your pictures and that is typical of Zha Jiang Mian. Any advice? Where could I have gone wrong?
Hi Esther, you have to turn up the heat if you simmered the sauce for 20 mins and it never reduced :-)
I made this, though I added Mala spicy bean paste to add some spice to it. It is awesome! The leftover eaten next day soaked in the deep flavours, and tasted even better!
I am so glad! Thank you.