|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 13g||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Zhaijiangmian is a favorite Chinese noodle dish. There are many countries in the East that serve this delicious noodle dish with many different ingredients.
For example, Korean people serve this dish with julienned cucumber, onion, and yellow pickled radish. Beijing people like to cook the Zhajiangmian sauce with small diced pork belly and serve it with julienne cucumber, the white part of spring onions and bean sprouts. Taiwanese people like to cook the sauce with mince, extra firm tofu, chili bean sauce, and sweet bean sauce.
A final example is people from Hong Kong who like to cook Zhaijangmian sauce with chili bean sauce and ketchup as the main seasoning ingredients then serve with julienned carrot, julienned pork and black vinegar. As with a lot of Cantonese cooked food the flavor of the Hong Kong style Zhajiangmian is sweet than in other places.
You can store the sauce in the freezer in small portions and heat up in your microwave. This will save you a lot of time when cooking dinner.
- 2 tablespoons vegetable oil
- 3 spring onions, finely chopped
- 1 chile pepper, remove seed and finely chopped
- 2 tablespoons shallots, finely chopped
- 300 grams pork mince or beef mince
- 6 pieces of extra-firm tofu, about 1 block, finely chopped
- 2 tablespoons sweet bean sauce
- 3 tablespoons chili bean sauce
- 1 bowl of edamame beans
- 1/2 cup cold water, divided
- 2 tablespoons light soy sauce
- 1/2 tablespoon dark soy sauce
- 2 teaspoons sugar
- 2 teaspoons corn flour
- 1 carrot, julienned
- 120 grams bean sprouts
- 400 grams noodles
- 1 teaspoon sesame oil
Gather the ingredients.
Heat up 2 tablespoons of oil in a wok and stir-fry the spring onions, chile pepper, and shallots until soft.
Keep the stove at full power and add the pork mince and stir-fry until cooked. Add extra-firm tofu and stir-fry for another 3 to 4 minutes.
Add the sweet bean sauce and chili bean sauce. Stir-fry for another couple of minutes and add edamame beans, 2 teaspoons water, light soy sauce, dark soy sauce, and sugar. Mix evenly.
Mix cornflour with 2 tablespoons of cold water and mix evenly. Cook for another couple of minutes—the sauce should be thick and look almost dry.
Boil a big pot of water and blanch the carrot and bean sprouts.
Use the same water to cook the noodles. Once the noodles are cooked, refresh in remaining cold water and toss some sesame oil on the noodles to prevent them from sticking together.
Put the noodles, carrot, and bean sprouts in a bowl and put the sauce on top.
Serve and enjoy.
- You can use pork mince that has at least 30 percent fat for the better taste and texture.
- You can use dried noodles from a Chinese supermarket.
- You can find extra-firm tofu in Chinese supermarkets, usually stored in the fridge area.
- Store the sauce in the freezer in small portions and heat up in your microwave to save time when cooking dinner.