Zhajiang mian
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| Zhajiang mian | |
|---|---|
| Image:Zhajiangmia.jpg
<tr><td style="background:#B0C4DE; border-bottom:1px solid; text-align:center" colspan=2>Chinese name</td></tr> | |
| Simplified: | 炸酱面 |
| Traditional: | 炸醬麵 |
| Hanyu Pinyin: | zhájiàng miàn or zhàjiàng miàn |
| Wade-Giles: | cha2-chiang4 mien4 or cha4-chiang4 mien4 |
Zhajiang mian (lit. "fried sauce noodle") is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with either sweet noodle sauce (甜麵醬) or hoisin sauce (海鮮醬). Some Chinese restaurants may refer to this dish as "brown meat sauce noodles," "noodles with fried bean and meat sauce," or the pinyin transliteration zhájiàngmiàn (sometimes zhàjiàngmiàn with 2nd tone in southern China and Taiwan). It is sometimes referred to by the nickname "Chinese spaghetti."
[edit] Recipe outline
The following is a rough sketch for making fried sauce noodles. Consult recipe books for more detailed directions.
- Dice green onions (scallions) and garlic.
- Stir-fry the ground pork until it is slightly brown. Remove the meat from the wok.
- Stir-fry the green onions and garlic until they are slightly brown. (One could also add shredded tofu or soybeans to this step).
- Place the meat back into the wok/frying pan.
- Add the sweet noodle or hoisin sauce to the mixture with some water and simmer.
- Serve this meat sauce over noodles. If desired, add condiments like shredded carrots, shredded cucumbers, bean sprouts, scrambled eggs, fresh soybeans/edamame and hot sauce.
[edit] Korean variation
Jajangmyeon is the Korean version of this dish, which uses minced seafood rather than pork. In addition, the brown colour of the sauce is from the use of black bean paste, rather than hoisin sauce.
