Jia Jiang Mian Recipes

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BEIJING "FRIED SAUCE" NOODLES - ZHA JIANG MIAN



Beijing

Zha Jiang Mian (炸酱面), or Fried Sauce Noodles is so famous in China that the mere mention of it makes people think of Beijing. It's sold everywhere-from street vendors to restaurants in five star hotels.

Provided by Judy

Categories     Noodles and Pasta

Time 40m

Number Of Ingredients 17

6 oz. ground pork ((170g))
¼ teaspoon salt
1 teaspoon cornstarch
½ teaspoon oil ((plus 1 tablespoon))
1/8 teaspoon white pepper
1 oz. pork fat ((finely minced; optional))
3 slices ginger ((minced finely))
4 cloves garlic ((minced))
6 fresh shiitake mushrooms ((finely chopped))
2 tablespoons sweet bean sauce
3 tablespoons ground bean sauce
1 tablespoon dark soy sauce
1 cup water
8 oz. dried wheat noodles ((or 1 pound fresh wheat noodles))
1 cup carrots ((julienned))
1 cup cucumbers ((julienned))
1/2 cup scallions ((julienned))

Steps:

  • Marinate the pork with the following for 15 minutes: ¼ teaspoon salt, 1 teaspoon cornstarch, ½ teaspoon oil, 1/8 teaspoon white pepper.
  • Heat a tablespoon oil in your wok over medium heat and add the pork fat (if using). Cook for 1 minute to render the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, and then add the ginger, garlic, and mushrooms. Stir fry everything together for another 2-3 minutes.
  • Add the sweet bean sauce, ground bean sauce, dark soy sauce, and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring occasionally to prevent sticking.
  • While that's happening, cook the noodles according to the package directions. Mix with the sauce and toss with the julienned carrots, cucumbers, and scallions. This amount of sauce should be good for 4 servings.

Nutrition Facts : Calories 446 kcal, Carbohydrate 52 g, Protein 19 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 37 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

JIAN BING (CHINESE CREPES)



Jian Bing (Chinese Crepes) image

Quick and Easy! There are many variations of Jian Bing, a.k.a. Chinese Crepe; this is only one. I use scallions and cilantro in this recipe, but others use different ingredients, such as sunflower seeds. Instead of crackers one can also use Chinese fried dough (You Tiao). Enjoy!

Provided by meowypurr

Categories     Breakfast and Brunch     Crepes     Savory

Time 20m

Yield 1

Number Of Ingredients 13

2 tablespoons millet flour
2 tablespoons soy milk
½ teaspoon vegetable oil
1 teaspoon water, if needed
1 tablespoon Chinese black bean sauce
1 teaspoon water
½ teaspoon Asian chile pepper sauce, or to taste
1 teaspoon water
cooking spray
1 egg, beaten
½ green onion, sliced
1 tablespoon torn fresh cilantro leaves
2 whole crackers

Steps:

  • Whisk together millet flour, soy milk, and vegetable oil in a bowl to make a batter the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
  • Mash the black bean sauce in a small bowl with 1 teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chili sauce with 1 teaspoon of water. Set the sauces aside.
  • Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour the batter into the skillet, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle the crepe with green onion slices and cilantro leaves, pressing them firmly into the cooked egg.
  • Flip the crepe and spread with bean sauce and chili sauce. Place the crackers in the center of the crepe, leaving about 1/4 inch of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 20.1 g, Cholesterol 186 mg, Fat 11.2 g, Fiber 2.2 g, Protein 10.1 g, SaturatedFat 2.5 g, Sodium 265.3 mg, Sugar 2.2 g

JIA JIANG MIAN



JIA JIANG MIAN image

Categories     Pork     Stir-Fry     Dinner

Number Of Ingredients 16

½ lb. ground pork
⅓ cup Szechuan Preserved Vegetable Ja Chai, diced
2 wedge garlic, diced
1 tablespoon ginger, diced
2 stalks green onions, chopped
⅓ cup tien mian jiang
⅓ cup tou pan jiang , bean sauce
⅓ cup yuan tou jiang, Yeo's brand
3 tablespoons soy sauce
2 tablespoons Shaoxing wine
1 piece anise
¼ cup peanut oil
Shanghai Style Yang Chun Noodles
garnish
1 cucumber
2 piece five spice tofu

Steps:

  • 1. Sauce - Heat up wok, put in oil, when smoking, put in all the sauces, and stir fry for 3 minutes - add garlic, ginger, pork, Szechuan vegetable, anise, stir fry until pork changes color - add soy sauce and wine, stir fry until fragrant - put in spring onion, 1 tablespoon sesame oil, scoop into serving bowl 2. Garnish - put five spice tofu into boiling water, let it simmer 5 minutes, dry and cool and slice thin like cucumber - slice thin cucumber julienne 3. Follow package directions to boil noodles, do not overcook 4. put noodle in large bowl, put in garnish and three tablespoon sauce per bowl of noodles 5. eat with kimchee and/or pickled shiang chun

1-HOUR NOODLES (ZHA JIANG MIAN) RECIPE BY TASTY



1-Hour Noodles (Zha Jiang Mian) Recipe by Tasty image

Here's what you need: vegetable oil, garlic, fresh ginger, shallot, ground pork, soy bean paste, sweet bean sauce, dark soy sauce, cornstarch slurry, large egg, fresh noodles, persian cucumber, fresh cilantro leaves

Provided by Alvin Zhou

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

2 tablespoons vegetable oil, plus 1 teaspoon, divided
1 tablespoon garlic, plus 1 teaspoon minced, divided
1 tablespoon fresh ginger, minced
1 tablespoon shallot, minced
4 oz ground pork, 80/20
1 tablespoon soy bean paste, fermented
1 tablespoon sweet bean sauce
1 teaspoon dark soy sauce
¼ cup cornstarch slurry, 8 teaspoons cornstarch mixed with 4 teaspoons water
1 large egg, beaten
⅔ lb fresh noodles, of choice
1 persian cucumber, thinly sliced
½ cup fresh cilantro leaves

Steps:

  • In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. Add the ground pork to the pan and cook, undisturbed, until golden brown, 3-5 minutes.
  • Meanwhile, in a small pan, heat another tablespoon of vegetable oil over medium-low heat. Add the soy bean paste and sweet bean sauce and cook until caramelized, 1-2 minutes, being careful not to burn.
  • Add the caramelized bean paste mixture to the ground pork mixture and stir to combine. Add the soy sauce and cook for another 30 seconds to incorporate. Add the cornstarch slurry, reduce the heat to low, and simmer for about 15 minutes, adding a few tablespoons of water at a time as needed to keep the mixture at a simmer.
  • Meanwhile, heat a small pan over low heat. Add the remaining teaspoon of vegetable oil, then pour in the egg and tilt the pan to spread in a thin layer. Cook until the top is just set, then remove the egg crepe from the pan. Let cool, then thinly slice.
  • Cook the noodles according to the package instructions, then drain.
  • Place the cooked noodles in a serving bowl and top with the ground pork mixture. Garnish with the egg crepe strips, cucumber, cilantro, and remaining teaspoon of minced garlic.
  • Enjoy!

Nutrition Facts : Calories 1440 calories, Carbohydrate 161 grams, Fat 69 grams, Fiber 8 grams, Protein 44 grams, Sugar 10 grams

ZA JIANG MEIN (BEIJING-STYLE MEAT SAUCE WITH NOODLES)



Za Jiang Mein (Beijing-Style Meat Sauce With Noodles) image

This is a fast food or home meal in Beijing, and is quite popular in Korea as well. It's a thick wheat noodle topped with a savory pork sauce, which is a bit sweet and spicy. All this is garnished with a mound of shredded cucumber. You mix it all together and voila... a filling, tasty meal. It's Pucca, the Japanese cartoon character's favourite food as well. Many variations of this recipe exist -- Chinese people prefer it sweet, Koreans like it salty and with potatoes. Common additions/subsitutions for the pork are: beef, dried shrimp, eggs, shredded bean curd and eggplant.

Provided by SpiceBunny

Categories     Chinese

Time 20m

Yield 1 serving(s)

Number Of Ingredients 11

1/4-1/2 cup vegetable oil
1/2-3/4 lb ground pork (either lean or fatty)
5 -6 teaspoons brown bean sauce
2 -3 teaspoons sugar
5 -6 teaspoons beer
1 lb fresh white chinese noodles (no egg)
1/4 cup chopped scallion
1/4 cup bean sprouts
1/2 cup shredded cucumber
1/4 cup chopped garlic
chili, if desired

Steps:

  • Heat the oil in the wok. When the oil is ready, add the garlic and then the pork. Fry briefly.
  • Blend the bean sauce with the beer.
  • Add the mixed sauce, sprinkle the sugar into the wok and cook, stir until the sauce is piping hot (about 10 mins).
  • Turn off the heat and start to boil the noodles, 1 min and remove.
  • Drain the noodles thoroughly and place into a bowl.
  • Spoon over the sauce. Garnish with the scallions, bean sprouts and cucumber shreds generously.

Nutrition Facts : Calories 3589.5, Fat 242.6, SaturatedFat 44.9, Cholesterol 163.6, Sodium 2133.8, Carbohydrate 287.1, Fiber 19.8, Sugar 12.4, Protein 80.3

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