This bowl of Zha Cai Rousi Mian is as tasty as it is easy. It’s one of my favorite quick meals, and also my kryptonite at any restaurant that serves it. If I see it on a menu, I have to order it!
What Is Zha Cai?
Zha cai is a type of Chinese pickle originating in Sichuan, China. It is made from the fist-sized green stem of a certain type of mustard plant.
You may find it labeled, “Sichuan pickled vegetable” or “Chinese pickled vegetable,” though these English translations can also apply to other ingredients. It’s also sometimes translated to “salted spicy radish,” as it is on the packages in our photos, which is a bit misleading. To know for sure, look for these Chinese characters on the package: 榨菜.
It has a crunchy texture, and salty, tangy flavor. You’ll find it in small vacuum sealed pouches. It is usually pre-chopped for convenience, and can be added to noodle soups, congee, doujiang, or eaten on its own. You may also see it in Shanghainese rice rolls, though they are a relatively uncommon sight outside of China.
When it comes to the dish we’re talking about today, zhà cài ròusī miàn (榨菜肉丝面) translates to “noodle soup with shredded pork and pickled mustard stems.”
Why Is Zha Cai Rousi Mian So Popular?
While this might be your first time hearing of this noodle soup, it is extremely popular in China. This tasty soup commonly shows up both on home tables and in restaurants.
The combination of the savory pork and the tangy, slightly spicy, salty pickle contrasts perfectly with the pure flavor of the broth and noodles.
It is also extremely quick and easy to make, which is why it’s the ideal speedy meal, whether people are in their home kitchens or out and about.
I love it, and have been eating it since I was a kid and my mom would whip it up when we needed something fast and tasty to eat.
Let’s talk about how to make it.
Zha Cai Rousi Mian: Recipe Instructions
In a small bowl, combine the pork, cornstarch, oil, Shaoxing wine, oyster sauce, and salt. Set aside to marinate while preparing the other ingredients.
Bring a pot of water to a boil for the noodles, and cook according to package instructions.
Drain and distribute between two bowls.
Meanwhile, in another pot, bring the chicken stock (homemade greatly preferred but not 100% necessary if you’re short on time) to a boil and keep warm on the stove. Taste for seasoning and season with salt to taste if desired.
Heat your wok over high heat until smoking. Add a tablespoon of oil, and stir-fry the pork until browned.
Add the zhacai and sugar, and stir-fry for 2 minutes.
Ladle hot broth over the noodles, and top with the pork and zhacai mixture. Garnish with a drizzle of sesame oil and chopped scallions. Serve.
Zha Cai Rousi Mian
Ingredients
For the pork:
- 4-6 ounces pork shoulder or pork loin (cut into thin strips)
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
- 1 teaspoon Shaoxing wine
- 1 teaspoon oyster sauce
- 1/8 teaspoon salt
For the rest of the soup:
- 8 ounces fresh white noodles (use half this weight if using dried noodles)
- 4 cups chicken stock (preferably homemade)
- 1 tablespoon vegetable oil
- 7 ounces pickled mustard stems (may also be labeled “pickled radish” - look for 榨菜 - Zha Cai on the label)
- 1/4 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 scallion (chopped)
Instructions
- In a small bowl, combine the pork, cornstarch, oil, wine, oyster sauce, and salt. Set aside to marinate while preparing the other ingredients.
- Bring a pot of water to a boil for the noodles, and cook according to package instructions. Drain and distribute between two bowls.
- Meanwhile, in another pot, bring the chicken stock to a boil and keep warm on the stove. Taste for seasoning and season with salt to taste if desired.
- Heat your wok over high heat until smoking. Add a tablespoon of oil, and stir-fry the pork until browned. Add the Zha Cai and sugar, and stir-fry for 2 minutes.
- Ladle hot broth over the noodles, and top with the pork and Zha Cai mixture. Garnish with a drizzle of sesame oil and scallions. Serve.
Hayley says
One of my favourite meals! I like to also make a bit of a sauce with the meat and pickled veg with oyster sauce and cornflour slurry
Sarah says
Nice!
Nany says
Looks delish. However, there’s nowhere to buy the pickled mustard stems. What can be a proper substitute or should I forget about this recipe?? I follow your recipes and they are awesome. Thank you for sharing your great recipes.
Linda says
You can find them at Yamibuy.com. I used this site for oriental food and snacks several times and recommend it.
Sarah says
Hi Nany, you can buy them online at websites like yamibuy.com or justasianfood.com! It’s definitely a key ingredient to this recipe.
Cheryl says
Oh yeah! I have those little packages of zha cai in my pantry – this will be tomorrow night’s post-Zoom dinner! Thanks!
Sarah says
Love it, Cheryl!
Nathan says
Made this for a quick and easy lunch. I would eat this dish all the time at Cantonese style cafes growing up, excited to be able to make it at home now!
Sarah says
Love that, Nathan!
Sydney says
I just found this blog looking for a white sauce recipe and I love it!! Will make this this week. Thanks for sharing all your great recipes and a unique family perspective :)
Sarah says
You’re welcome, Sydney!
Mina says
Definitely going to make this one! But isn’t Kryptonite a bad thing?
Lori says
She means she’s powerless against it
Natalie says
My grandmother used to always cook this dish. Can’t wait to make it!
Sarah says
Yes, hope you love it as much as your grandma’s Natalie!
Amy says
I have Sui Mi Ya Cai in my pantry. Do you think I can use this instead of Zha Cai?
Sarah says
Hi Amy, I think you could, though it will definitely taste different. Should still be tasty though!
BitcoinKOL says
This dish is delicious. It was once eaten in a Chinese restaurant. It’s great to see this tutorial. I’ll go home and try it once.
It would be better if there were video courses.
Do you have Yuxiang Shredded Pork course?
Sarah says
We aren’t offering video classes or anything like that, but we do have a Yuxiang Pork recipe here: https://thewoksoflife.com/pork-garlic-sauce/
KZBFF ELF says
I can attest that this noodle is crazy simple and crazy delicious.
You can skip cornstarch, shaoxing wine, oyster sauce, sesame oil, scallion… try using as little ingredient as possible in your early attempts so that you can get a hang of the key tastes (i.e. zha cai and pork strip) quicker. Add more ingredients when more experienced.
Just marinade the pork strips in soysauce and sugar and then fry both the pork and the zha cai with bits of garlic.
and they will make a bowl of plain noodles delicious enough really.
Jai says
Thank you for the advice. I will do this first; then when perfected I will make for others in my family.
PJ says
You don’t have to skip the recipe ingredients to get use to a something as common as the flavor of
pork and soy sauce. That defeats the purpose of experiencing the whole dish. Regarding the pickled vegetable just try making it beforehand according to package and test taste with broth and noodles only or with rice with a little soy. It’s a dry sour veggie so doing a taste test beforehand will allow you to determine if you like it. If it’s too sour adjust with longer soaking before making the entire dish.