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
- 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)
- Heat oil in a pan.
- Add garlic and saute for 30 seconds.
- Add ginger and saute for 30 seconds.
- Add pork and break it up.
- Add hoisen sauce, hsiao xing, black bean sauce, chili sauce and honey.
- Finish browning the pork.
- Add the green onions and remove from heat.
- Place the sauce on the noodles and add toppings.
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Ruth Daniels says
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.
Dennis M Reed says
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.
Shirley Tan says
Looks cool and very authentic. I'm from China in the area where Zha Jiang Mian is very popular.