Zha Jiang Mien
Zha Jiang Mien
Ingredients
For the Zha Jiang Sauce
- 1 yellow onion, diced
- 4 tablespoons ginger, minced
- 1 pound ground pork
- 3/4 cup sweet bean sauce
- 1 1/2 cups water
- 2 tablespoons Shaoxing wine
- 1 cup scallions, chopped
- 2 eggs, scrambled
- 1 cup extra firm tofu
- 1 tablespoon sesame oil
For Serving
- 3 bundles Chinese wheat noodles, cooked according to package directions
- 1 cucumber, sliced, for topping
- 1/4 cup scallions, sliced, for topping
- 1/4 cup cilantro, fresh, chopped, for topping
- 1 teaspoon white vinegar, to taste, for topping
- 1 teaspoon sriracha sauce, to taste, for topping
- 1 tablespoon cooking oil, as needed, for wok
Instructions
- 1
Heat a wok or large skillet over medium-high heat. Add cooking oil as needed, then add the diced yellow onion and minced ginger. Sauté until fragrant, about 2-3 minutes.
⏱️ 3 min
- 2
Add the ground pork to the wok. Break it up with a spoon and sauté until it is fully cooked and browned, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min
- 3
Pour in the sweet bean sauce, water, and Shaoxing wine. Stir to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20 minutes to allow the flavors to meld and the sauce to thicken.
⏱️ 20 min
- 4
Once the sauce has thickened, remove the lid. Stir in the scrambled eggs, extra firm tofu, and sesame oil. Cook for another 1-2 minutes, stirring gently, until the eggs and tofu are heated through.
⏱️ 2 min
- 5
Serve the hot Zha Jiang sauce generously over individual portions of cooked Chinese wheat noodles. Garnish with sliced cucumber, sliced scallions, and fresh cilantro. Offer white vinegar and sriracha sauce on the side for diners to add to taste.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Zha Jiang Mien
For the Zha Jiang Sauce
- 1 yellow onion, diced
- 4 tablespoons ginger, minced
- 1 pound ground pork
- 3/4 cup sweet bean sauce
- 1 1/2 cups water
- 2 tablespoons Shaoxing wine
- 1 cup scallions, chopped
- 2 eggs, scrambled
- 1 cup extra firm tofu
- 1 tablespoon sesame oil
For Serving
- 3 bundles Chinese wheat noodles, cooked according to package directions
- 1 cucumber, sliced, for topping
- 1/4 cup scallions, sliced, for topping
- 1/4 cup cilantro, fresh, chopped, for topping
- 1 teaspoon white vinegar, to taste, for topping
- 1 teaspoon sriracha sauce, to taste, for topping
- 1 tablespoon cooking oil, as needed, for wok
Instructions
- 1
Heat a wok or large skillet over medium-high heat. Add cooking oil as needed, then add the diced yellow onion and minced ginger. Sauté until fragrant, about 2-3 minutes.
⏱️ 3 min - 2
Add the ground pork to the wok. Break it up with a spoon and sauté until it is fully cooked and browned, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 3
Pour in the sweet bean sauce, water, and Shaoxing wine. Stir to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20 minutes to allow the flavors to meld and the sauce to thicken.
⏱️ 20 min - 4
Once the sauce has thickened, remove the lid. Stir in the scrambled eggs, extra firm tofu, and sesame oil. Cook for another 1-2 minutes, stirring gently, until the eggs and tofu are heated through.
⏱️ 2 min - 5
Serve the hot Zha Jiang sauce generously over individual portions of cooked Chinese wheat noodles. Garnish with sliced cucumber, sliced scallions, and fresh cilantro. Offer white vinegar and sriracha sauce on the side for diners to add to taste.
⏱️ 3 min