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Extra Easy Zha Jiang Mian Recipe

Posted May 22, 2019 by Stephanie

Saucy, savory, and sweet, this tasty noodle bowl is an extra easy take on zha jiang mian, those famous Beijing meat sauce noodles.

Are you a fan of nostalgic flavors? I’m HUGELY into it. I love all the foods that I loved when I was a kid. Mike on the other hand, doesn’t really have any nostalgic feels for foods that he ate when he was young, so I completely understand that point of view too.

One of my all time favorite things to eat growing up was my mom’s version of zha jiang mian: a hearty Chinese meat sauce noodle. Zha jiang mian is kind of like Chinese people’s version of meat sauce and pasta. You know, what mom makes when she’s had a long day at work and all she wants to do is put a dinner on the table that everyone will eat without complaint.

This zha jiang mian totally reminds me of what my mom made when I was a kid, but I went ahead and made simplified it using easy to find Chinese ingredients – the kind you can find at Target. Make a double batch and keep it in the fridge: you can add as much or as little sauce as you like to your noodles. If you love noodles and meaty sauce, you’ll love this.

Extra Easy Jia Jiang Mian Recipe | www.iamafoodblog.com

Extra Easy Jia Jiang Mian Recipe | www.iamafoodblog.com

Extra Easy Jia Jiang Mian Recipe | www.iamafoodblog.com

Extra Easy Jia Jiang Mian Recipe
serves 2-4


  • 2 teaspoons oil
  • 2 shallots diced
  • 4 cloves garlic, minced
  • 1/2 lb ground pork
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sugar
  • freshly ground pepper, to taste
  • 2 portions noodles of choice
  • cucumbers, to finish
  • roughly chopped cilantro, to finish

In a pot, heat up the oil over medium heat. Add the shallots and garlic and cook, stirring, until soft and fragrant. Add the pork and cook, breaking up, until no longer pink.

Stir in the hoisin, oyster, dark soy, sugar, and 2 tablespoons of water. Let simmer over low heat for 5-10 minutes, stirring occasionally. Taste and adjust seasoning if needed. Season with pepper.

While the sauce is cook, prep the cucumbers and cilantro. I smashed the cucumbers and broke them into small pieces, but traditionally the cucumbers are julienned.

Cook the noodles according to package instructions and drain well. Toss with the sauce and serve with cucumbers and cilantro on top. Enjoy immediately.

7 Comments

  1. Kristian says:

    Jum, what vegetables would you serve with this? And would you add them to the sause or serve on the side?

    1. Stephanie says:

      usually you add the veggies to the bowl with the noodles. lots of people add things like radishes and shredded carrots or edamame. basically anything goes, the veggies are there to add crunch and freshness. i always do cucumbers and on the side maybe some chinese greens like gai lan or bok choy. hope that helps!

  2. Xin Yi says:

    They look amazing. I’m eyeing those gorgeous wide strands of noodles. What type of noodles are they?

    1. Stephanie says:

      hi xin,
      they’re extra wide udon called himokawa udon. they sell them on amazon for an absurd price, we bought ours in japan :)

      1. Xin Yi says:

        Thanks! That’s a shame – but will keep an eye out for them in Japanese grocery stores.

  3. Miyuki says:

    Wide Chinese hand pulled noodles from Asian grocer works well too…

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