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Beijing-Style Meat Sauce and Noodles (Zha Jiang Mian) for Two

Published May 2018

Why This Recipe Works

Zha jiang mian is an easy-to-make and deeply satisfying one-dish meal. Our version calls for substitutes for two ingredients which are difficult to find outside of specialty Asian markets: red miso paste and soy sauce in place of the traditional ground bean sauce and a combination of hoisin, molasses, and soy sauce as a substitute for sweet bean sauce. Shiitake mushrooms and a small amount of ground pork added even more meaty depth. We spooned the sauce over chewy lo mein noodles and finished the dish with bean sprouts, cucumber matchsticks, and scallion greens for a crisp, fresh contrast to the rich sauce.

Ingredients

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4 ounces ground pork
Pinch baking soda
2 ½ tablespoons red miso paste
2 ½ tablespoons soy sauce
1 ½ tablespoons hoisin sauce
1 ½ teaspoons molasses
4 scallions, white and light green parts cut into ½-inch pieces, dark green parts sliced thin on bias
1 garlic clove, peeled
1 (1/4-inch) piece ginger, peeled and sliced into ⅛-inch rounds
2 ounces shiitake mushrooms, stemmed and sliced ½ inch thick
2 teaspoons vegetable oil
8 ounces fresh lo mein noodle
¼ seedless English cucumber, unpeeled, cut into 2½-inch-long matchsticks (1 cup)
3 ounces (1 1/2 cups) bean sprouts
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 2)

  • Calories 766
  • Cholesterol 136 mg
  • Fat 23 g
  • Sodium 2193 mg
  • Saturated 6 g
  • Carbs 106 g
  • Trans 0 g
  • Dietary Fiber 8 g
  • Monounsaturated 10 g
  • Sugar 14 g
  • Polyunsaturated 4 g
  • Protein 33 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Featured Equipment

Instructions

For Two

We prefer red miso in this recipe. You can use white miso, but the color will be lighter and the flavor milder. You can substitute 4 ounces of dried linguine for the lo mein noodles, if desired, but be sure to follow the cooking time listed on the package. For an authentic presentation, bring the bowl to the table before tossing the noodles in step 5.

1. Toss pork, 1 teaspoon water, and baking soda in bowl until thoroughly combined. Set aside for 5 minutes. Whisk ¼ cup water, miso paste, soy sauce, hoisin, and molasses together in second bowl.

2. Pulse white and light green scallion parts, garlic, and ginger in food processor until coarsely chopped, 5 to 10 pulses, scraping down sides of bowl as needed. Add mushrooms and pulse until mixture is finely chopped, 5 to 10 pulses.

3. Heat oil and pork mixture in large saucepan over medium heat for 1 minute, breaking up meat with wooden spoon. Add mushroom mixture and cook, stirring frequently, until mixture is dry and just begins to stick to saucepan, 3 to 5 minutes. Add miso mixture to saucepan and bring to simmer. Cook, stirring occasionally, until mixture thickens, 5 to 7 minutes. Cover and keep warm while noodles cook.

4. Bring 2 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot), 3 to 5 minutes. Drain noodles and transfer to wide, shallow serving bowl.

5. Ladle sauce over center of noodles and sprinkle with cucumber, sprouts, and dark green scallion parts. Toss well and serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.