My Dry Version of Zha Jiang Mian Recipe | Yummly
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My Dry Version of Zha Jiang Mian

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My Dry Version of Zha Jiang Mian

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  • 1 bowl noodles (fresh, substitution: spagetti/instant noodles)
  • 3 Tbsp. oil
  • 1 Tbsp. minced garlic
  • 1 tsp. minced ginger
  • 1 tsp. chilli flakes (in oil)
  • 1 bowl pork (/chicken, finely chopped)
  • 3 Tbsp. Shaoxing wine (/beer, I personally think beer is better)
  • 1 Tbsp. yellow bean paste (black/)
  • 1 tsp. dark soy sauce
  • 1 pinch sugar
  • 3 drops sesame oil
  • ground black pepper (a sprint of)
  • cucumber (skinned & finely sliced for garnishing, optional)
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    1. 1. Cook the noodles according to the instructions on the packing. Drained. Add a tbsp of oil & toss. Keep warm.
    2. 2. Heat wok with remaining of oil. Add garlic, saute a few seconds before adding ginger. Continue stir-fry until the colour turns a little brownish. Add chilli flakes and stir-fry until fragrant.
    3. 3. Add pork/chicken. Stir for 1 min before adding shaoxing wine/beer. Stir well, then add bean paste as well as sugar. Keep stirring until the meat is cooked.
    4. 4. Sprint some black pepper & sesame oil for a better aroma.
    5. 5. Spoon the mixture on top of noodles & garnish with some shredded cucumber before serving hot.
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