Zha Jiang Mian

During my trail (work at a restaurant to see how it runs) at Annisa, Danny the sous chef made Zha Jiang Mian for family meal. I've never had zha jiang mian before and so I was inspired by him to make it at home!

I already had ground pork, carrots, cucumber and shanghai flour noodles in my fridge..all I was lacking was the main ingredient!! sweet fermented bean paste. I went to chinatown early this morning to gather pandan leaves for the family meal I'll be making tomorrow! I'm kinda nervous but I know I just have to deliver.

Anyways..its actually relatively easy to make this dish..and trust me.. it takes as fast as preparing indomie.. and the best thing about it is ..they're all fresh ingredients! As I waited for the water to boil, I sauteed garlic and asian shallots in a pan..once fragrant add in the ground pork and get it nice and brown. Add in the bean paste, a splash of water, a little sugar, and sesame oil. I let it simmer for about 7 minutes just so the meat can absorb all the wonderful flavors. By this time my water has boiled and my noodles took about 4 minutes to hit the al dente stage..I poured it into a colander, ran some cold running water to stop the cooking, and then seasoned it with sesame oil so it won't stick! I julienned the carrots and cucumbers, just throw out the cucumber seeds because it holds too much water. I don't know about you but sometimes I really dislike the canny taste of fresh raw carrots.. So I blanched them in hot oil for about 1 minute. The carrots and cucumber really add a lovely texture to the dish and also an added sweetness.

Now, all the components are complete! Just plate it up nicely and dig in with your chopsticks!


  1. No something I have never had either, and can't believe it pulls together so quickly, great meal idea when short on time, thanks.


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