How to Make Black Bean Noodles (Zha Jiang Mian)

There’s a special place in my heart for nostalgic foods that remind me of my childhood. One of my favorite noodle dishes growing up was 炸酱面 Zha Jiang Mian, or Black Bean Paste Noodles. It was my go-to order at my local Chinese restaurant. The same lady still runs the shop. And I still find myself craving it every so often. I’d go in and greet her, “Hi 老闆 (boss),” and she’d know my exact order.

Nowadays as I eat less meat, I’d ask for my Zha Jiang Mian with no meat and replace it with 豆干, Chinese dried tofu. The beauty in cooking is that it can totally be tailored to your own preferences! It’s saucy, savory umami (from the fermented black bean), and a hint of sweetness. This recipe comes together quickly and if you feel like you want a heaping bowl of saucy noodles, this recipe is just for you!

 
 


What You’ll Need:

  • 1 cup hot water

  • 5 dried shiitake mushrooms

  • 1/2 lb ground pork

  • 4 cloves garlic, minced

  • 1 tbsp freshly grated ginger

  • Green onion

  • 1 onion, cut into large chunks

  • ¼ green cabbage, cut into large chunks

  • 1 large zucchini

  • 4 portobello or shiitake mushrooms

  • ⅓ cup black bean paste

  • 1 tbsp sugar

  • 2 tbsp oyster sauce

  • 1 tbsp cornstarch

  • Salt and pepper to taste

  • Sliced cucumbers

  • Noodles of your choice [June used Quon Yick noodles]

How to Cook It:

  1. Combine hot water and shiitake mushrooms. Set aside for 15 min to rehydrate the mushrooms.

  2. Cook the noodles according to package directions, rinse with cold water, and drain [Noodles can cook while you make the sauce]

  3. Meanwhile, cut all the veggies into large chunks. By this time, the shiitakes are softened. Squeeze out all the water and chop. Reserve the shiitake mushroom water for later.

  4. In a large pan, heat oil, and add in garlic, ginger, and green onions. Stir for about 1 min to infuse the oil.

  5. Add in ground pork & pepper to taste

  6. Add in the black bean paste and cook for 1 min.

  7. Pour in the shiitake mushroom water we reserved from earlier.

  8. Add in the rest of the veggies - onion, cabbage, zucchini, and mushroom. Stir and cook until they are softened.

  9. Add in sugar and oyster sauce. Mix everything together. Simmer for 10 minutes, uncovered.

  10. In a small bowl, mix cornstarch with 1 tbsp water to make a slurry or just sprinkle straight in. Pour into the pan and stir to thick the sauce.

  11. Mix in the noodles, top with cucumber, and slurp away!

Written by Edlyn Wong

June Quan1 Comment