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Zha Jiang Mian (炸醬面) is a traditional dish from Northern China and it is named as the “brown meat sauce noodle” in most Chinese cuisines while Westerners called it “Chinese spaghetti”. Noodle (面) is the main diet for Northern Chinese due to the main crop at Northern China is wheat.  Thus the Chinese uses it to produce the wheat noodle as known as la mian (拉麺) or it is called Ramen in Japan.

My Chinese buddy taught me how to prepare this dish when I was on business trip to China two years ago and now the Zha Jiang Mian (炸醬面) is my favorite brunch for the weekends because it is easy to be made, and of course the ingredients can be easily found in any Asian dept in the grocery store. I love how the noodles serve with the aromatic sesame sauce, minced pork and colorful veggie and I never get bored with it. Try it out!

Ingredients:
2 people size of Shandong Ramen
100g Ground Pork (around 0.5lbs)
(Marinated 1/2 teaspoon “all spice powder” for 15min)
1/2 cube Hard type Tofu (cut in tiny cube size)
1/4 pcs Cucumber (Shredded)
1/4 pcs Carrot (Shredded)
50g Bean Spout
1 pcs Shallots (minced)
1 pcs Garlic (minced)

For the sauce
5 tbsp Sweet noodle sauce
1 tbsp yellow bean sauce
2 tbsp Rice wine
1 tbsp Sugar
1 tbsp sesame oil
8 tbsp water
8 tbsp cooking oil
Salts to taste

Serve Size: 2 people

Cooking method:

1. Medium heat up cooking oil.
2. Add in shallots & garlic, pan fry them until golden brown color.
3. Put the ground pork & sesame oil, stir fry them until well cooked.
4. Add in the sweet noodle sauce, yellow bean sauce, rice wine & sugar.
5. Add tofu & water, mid-high heat to cook for 5 minutes.
6. Steam bean sprout, carrot & cucumber.
7. Boil & prepare the noodle (add little salt & sesame oil), boil until it’s cooked, drain the water.
8. Transfer the noodle to a plate, topping the magical sauce.
9. Toss it together with bean sprout, carrot & cucumber.

Serves Hot.