Zhajiiang Mian

Alternate Spellings: Za Jiang Mein, Zhajiang Mein

Cuisine: Chinese

Region: Beijing

Recipe Type: Main Dish

Average User Rating: 4.97 / 5

Vegetarian / Vegan: Vegan

We've substituted savory, crispy mushrooms for pork in this popular Northern Chinese dish, whose name literally means "fried sauce noodles". The addition of green vegetables adds crunch and flavor to the dish.


12 small or 6 large dried shiitake mushrooms
1 TB Chinkiang vinegar
1 TB soy sauce
1 TB sugar
2 cups water

1 cup vegetable stock
3 TB Chinese yellow bean sauce (zhajiang) (or subsitite hoisin sauce)
2 TB Shaoxing wine (or dry sherry)
1 TB Sichuan chili bean sauce (doubanjiang)
1 TB + 1 TB oil
2 scallions
4 cloves garlic
1 leek, sliced thinly
2 cups Chinese broccoli (or other green vegetable), sliced thinly

8 oz. dried Chinese wheat noodles (or noodle of your choice)


Place first 5 ingredients in a small pan, bring to a simmer, and cook over low heat for 30 minutes until mushrooms are soft. Drain and chop mushrooms and dry-fry in wok or pan until crispy and browned.

Add oil to pan and heat over medium-high heat. Add garlic, scallions, and dried chili, and fry for 30 seconds until aromatic. Add stock, bean sauces, and wine and simmer until reduced by half. Add remaining oil to a different pan and fry leek and gai lan until slightly brown and crispy.

Cook noodles until al dente, drain, and place in bowls. Mix mushrooms with sauce, ladle over noodles, top with vegetables and serve.

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Prep Time: 15 minutes

Cooking Time: 15 minutes

Servings: 2-4

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