Xha Jiang Mian (炸酱面)

Xha Jiang Mian (炸酱面)



For the noodles
*1 cup plain flour + 1 cup wholemeal flour
*1 cup water + 2 eggs
*See notes below

For the sauce

  •     500g minced meat – I used pork
  •     1/2 pack endamame 毛豆, cooked according to instructions on package and shells removed
  •     1/4 napa cabbage 白菜, chopped
  •     5 shitake mushrooms 香菇, rehydrated and chopped
  •     3 tablespoons zha jiang mian sauce 炸醬面醬油
  •     1 teaspoon XO sauce (optional)
  •     2 tablespoons Shaoxing wine 紹興酒

Marinade for the meat

  •     1 tablespoon light soy sauce
  •     1 teaspoon sesame oil
  •     1 teaspoon corn starch
  •     1/2 teaspoon white pepper

For the noodles
1.  Turn on the machine. Add the flours into the machine. Select how springy you would like your noodles to be (I choose 7 minutes), close the lid and add the liquid (egg and water).
2.  Once done, cut the noodles with the cutting tool. Set aside.
(Cook the noodles in boiling water for 3-5 minutes then dunk quickly and briefly in cold water to stop the cooking process.)

For the sauce
1.  Season the minced meat with light soy, sesame oil. white pepper and corn starch. Set aside.
2.  In a heated wok, saute minced shallots and garlic in vegetable oil.
3.  Add the minced meat and stir to combine. De-glaze with Shaoxing wine.
4.  Add the mushroom and cabbage, followed by zha jiang mian sauce.
5.  Stir to mix well. Add edamame and XO sauce (if using).
6.  Once everything is well-combined, the sauce is ready.
7.  Boil the noodles for 3-5 minutes.
8.  Place the cooked noodles in a bowl and ladle the sauce over the noodles. Garnish with chopped spring onion and serve immediately.


Zha Jiang Mian (炸酱面)
Saucy Chinese Noodles Made Easy