A Perfected Recipe for Zhajiangmian. Here's my quick and easy recipe: Make your zhajiang first. Great recipe for A Perfected Recipe for Zhajiangmian. I really wanted to eat Zhajiangmian and worked on the recipe all summer.

After a lot of experimentation, I was finally able to arrive at something I could be confident in. I use three servings of noodles to share between my husband and I, and use leftover sauce for udon noodles, somen noodles and This is a family recipe that was passed from my grandma, and it tastes even better than the traditional one. Instead of yellow soybean paste, we use sweet bean sauce ( Tian mian jiang, 甜面酱 ), which is less salty and has a slightly sweet flavor (It is the same sauce that accompanies Peking Duck, by the way). You can cook A Perfected Recipe for Zhajiangmian using 19 ingredients and 11 steps. Here is how you achieve that.

Ingredients of A Perfected Recipe for Zhajiangmian

It's 4 of servings Chinese noodles (fresh).
You need 150 of grams~200 grams Ground pork.
Prepare 1 of Cucumber.
Prepare 1/2 of Japanese leek (the white portion only, shredded).
It's 1 of ●Japanese leek (roughly chopped).
Prepare 1/2 of ●Bamboo shoot (boiled).
Prepare 80 grams of after rehydrated ●Dried shiitake mushrooms.
It's 2 of to 3 (if using fresh shiitake mushrooms).
Prepare 1 clove of Garlic.
You need 4 tbsp of Tianmianjiang - Chinese sweet bean and flour sauce.
Prepare 1 tsp of Doubanjiang.
Prepare 4 tbsp of Soy sauce.
It's 4 tbsp of Sugar.
You need 4 tbsp of Shaoxing wine (or Japanese sake).
Prepare 160 ml of Chicken stock.
It's 1 pinch of Pepper.
It's 1 of to 1 1/2 tablespoons Katakuriko.
You need 2 tbsp of Sesame oil.
You need 1 tbsp of Ra-yu (if you like it spicy).

Zhajiangmian (Chinese: 炸醬面; literally: 'fried sauce noodles'), or "noodles with soybean paste", is a Chinese food made from thick wheat noodles,vegetables and zhajiang sauce. Zhajiang sauce is usually made by simmering stir-fried ground pork or beef with salty fermented soybean paste. Heat a tablespoon oil in your wok over medium heat and add the pork fat (if using). Fuchsia Dunlop's Zhajiang Noodles from her new cookbook Every Grain of Rice feature a thick, savory concoction of ground pork belly and sweet fermented sauce (tianmianjiang)—almost blindingly salty on its own, but mellowed when tossed with the mild wheat noodles and assorted blanched vegetables.

A Perfected Recipe for Zhajiangmian instructions

Cut the cucumbers into thin strips. Soak the shredded Japanese green onions in water and cover with plastic wrap. Place both in the refrigerator..
Roughly mince the ● marked ingredients (about 5-7 mm). Remove the green shoot-like core from the garlic before mincing finely. Measure out the other ingredients so that everything is ready to use..
Add the oil to a pan and before oil becomes too hot, add the garlic and doubanjiang. (If you are using a wok, coat the pan with oil then add about 1 tablespoon of oil with garlic and doubanjiang.) Heat the seasoning through over low to medium heat..
When garlic and douban jiang are flagrant, add the meat. Do not separate the meat right away. Wait a little bit before breaking up the meat (it tastes better that way) while cooking over low to medium heat..
When the meat is separated and almost cooked through, add the bamboo shoots (over medium to high heat)..
When the bamboo shoots are coated with oil, add the tianmianjiang, minced green onions, and sake. Then, pour in the chicken soup (if you are using a wok, pour the liquid in around the edges)..
Add the sugar and soy sauce. Add the shiitake mushrooms and simmer for a short while..
Season with pepper and add the katakuriko slurry. Do not add the slurry at once. Add it in 2-3 separate portions while stirring vigorously..
When the sauce is thickened and heated through, turn off the heat and drizzle with 1 tablespoon of sesame oil. (if you like it spicy, add 1 tablespoon of ra-yu)..
Cook the noodles. This dish will taste best if you can finish cooking the noodles and the sauce at the same time. Once the noodles are cooked, rinse them under cold water to remove any excess starchiness. Drain well and drizzle with 1 tablespoon of sesame oil to coat the noodles..
Plate the noodles and pour on the sauce. Arrange the cucumbers and shredded Japanese leeks. (Drain and pat them dry after washing.).

Cook the noodle with boiling water by following directions on the package, rinse under cold water, drain well and set aside. Whisk soybean paste, sweet bean paste, cooking wine, water and sugar in a container in advance and set aside for later use. Add ground bean sauce and hoisin sauce (also chunjang and miso, if using) and cook, stirring, until the sauces are bubbling hot and mostly mixed into the oil. Add meat back in (try and leave out any juice that may have accumulated), and mix well with sauce. In a bowl, dilute dry yellow soybean paste and sweet bean sauce (or hoisin sauce) with water.