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Zha Jiang Mian on Spaghetti

[heart_this] · Jun 6, 2007 · 3 Comments

Zha Jiang Mian on Spaghetti

I was intrigued by this recipe for Zha Jiang Mian. I searched the internet and took a look at a few other recipes for the dish and came up with a this one. This recipe seems to be fairly similar to Mabo Tofu. (Which I will have to make again sometime soon.) The sauce was a nice mixture of sweet, hot and spicy. I used spaghetti noodles this time but next time I might try udon noodles.

Zha Jiang Mian on Spaghetti

Zha Jiang Mian on Spaghetti

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 2
ingredients
  • 1 teaspoon sesame oil
  • 1 tablespoon garlic (minced)
  • 1 tablespoon ginger (minced)
  • 1 pound ground pork
  • 2 tablespoons hoisen sauce
  • 1 teaspoon chili and garlic sauce
  • 1 tablespoon black bean sauce
  • 1 tablespoons hsiao xing
  • 1 teaspoon honey
  • 2 green onions (chopped)
  • 1 serving noodles (cooked) (gluten free for gluten free)
directions
  1. Heat oil in a pan.
  2. Add garlic and saute for 30 seconds.
  3. Add ginger and saute for 30 seconds.
  4. Add pork and break it up.
  5. Add hoisen sauce, hsiao xing, black bean sauce, chili sauce and honey.
  6. Finish browning the pork.
  7. Add the green onions and remove from heat.
  8. Place the sauce on the noodles and add toppings.
Note: Instead of using black bean sauce you can use soaked and chopped fermented black beans.
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Mapo Tofu

Chinese, Food, Gluten-free, Main Course, Pasta, Pork, Recipe, Sauce

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Reader Interactions

Comments

  1. Ruth Daniels says

    June 6, 2007 at 4:31 pm

    Great flavors and so cool that an earlier PPN actually inspired it!

    Check back for the roundup on Friday to see what other inspiration you’ll get.

    Reply
  2. Dennis M Reed says

    May 8, 2009 at 5:16 am

    Actually I prefer Mapo Doufu on spaghetti (or soft Chinese noodles) even though it is usually served on rice. I would think that originally Mapo Doufu was served on noodles.

    Reply
  3. Shirley Tan says

    July 1, 2009 at 5:11 am

    Looks cool and very authentic. I'm from China in the area where Zha Jiang Mian is very popular.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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