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.
Big thanks for this recipe. I followed all your cooking instruction and my 18 months old son ate it with gusto (he’s been a picky eater recently – nothing but noodles).
Covid19 has restricted our normal life (no more eating outside) and I have to be creative at kitchen. So, I’m very grateful to find your awesome blog since I and family are more into Chinese cuisine (we’re Indonesia Chinese descent).
Again, thank you so much for your dedication and kindness to share Chinese cuisine knowledge to all of us.
You’re very welcome, Yaoyi! So glad you and your son enjoyed it!
So glad to see this recipe on this blog! This is my all-time favorite dish. Homey, simple, and delicious. As others have said, you can get away with using half as much of the radish but I love the texture and flavor with the full amount. Top with some fried shallots for the perfect meal.
Thanks Stephanie!
This is amazing. Have been following your blog for quite a while and your recipes never disappoint! For this one is it possible to marinade the pork and then freeze the marinated pork and freeze it for use for say next week, for convenience sake that is hehe
Very nice, Michael! Thank you for the feedback!
Another stellar recipe! I couldn’t believe how ridiculously easy it was. I’ve made this twice now with only half the amount of zha cai as the recipe calls for (the 1st time because it was all I had on hand, the 2nd time because I learned from the 1st that 1/2 was actually enough for it be delicious :)). The marinade for the pork is perfect, it’s actually what I always do with my pork now before using any kind of stir-fry dish. I like to add a pinch of Chinese five spice to the broth, just to give it a little extra somethin’ somethin’, but I’m sure it would still be yummy without!
Sorry for the duplicate post! For some reason I didn’t think my previous comment went through, and this recipe is NOT one that should fly under the radar :)
Thank you so much, Tiffany! And no worries. :)
I’ve made this fantastic and yet super easy recipe twice now. The first time I made it, I used only half of zha cai the recipe called for because it was all I had on hand. It ended up being enough for me, so I stuck with that amount when I made it the 2nd time. The only other minor change I made was adding a pinch of Chinese five spice to the broth. but I’m sure it would’ve been delicious without it too! I really love how tender and flavorful the marinated pork was. Thank you for another excellent recipe! I LOVE your blog!!!!
You’re welcome, Tiffany! Thank you for your review!
Yes! Yes. This is exactly the flavor profile I’ve been craving for months! I used store-bought greens (this time), but 100% this will taste best with home-pickled greens. Like you, I’ll be on the look out for any place that offers this on their menu. MMMMM mmmmmmm
haha glad to hear you’re as ardent a fan of this bowl of noodles as i am! Thank you for the review Joey!
Delicious and easy. This was the first noodle recipe I have tried from Woks of Life. Thank you for sharing this recipe.
We made this last night and it was super easy and very delicious. I found the zha cai in a little Asian market but it was only 3.5 oz. so went back for another packet and mistakenly bought Pickled Radish in an almost identical package to the zha cai. Used them both and it wasn’t a problem.
Nice! Thanks for the review, Cathy!
I tried this recipe last week and it was delicious. I opted for the szechuan pepper radish (like I do every time, when I have to choose between spicy and not spicy :)) and this gave the broth the little hot kick that made it perfect for me. Will make this soup again next week for a friend.
Love that, Chris! Hope your friend enjoys it too!
Looks awesome! What brand of noodles do you use?