Zha Jiang Noodles

Zha Jiang Noodles

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From: EatingWell Magazine, March 2019

The name of this flavor-drenched dish aptly translates to "fried sauce noodles." A pork- and tofu-flecked sauce gets its savory powers from three layers of distinctive soy condiments. Tossed with thick wheat noodles, the result is satisfying and quite comforting.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 tablespoons canola oil
  • 8 ounces ground pork
  • 1 medium onion, diced
  • 1½ tablespoons minced fresh garlic
  • 2 tablespoons black bean paste (see Tip)
  • ¼ cup Shaoxing rice wine (see Tip)
  • 2 tablespoons reduced-sodium soy sauce
  • 1½ tablespoons dark soy sauce (see Tip)
  • 1 teaspoon ground white pepper
  • 6 ounces five-spice pressed tofu (see Tip), diced
  • 2¼ cups water, divided
  • 3 tablespoons cornstarch
  • 28 ounces fresh Shanghai-style or fresh Japanese udon noodles (see Tip)
  • 2 cups julienned mini cucumbers
  • ½ cup sliced scallions


  • Prep

  • Ready In

  1. Put a large pot of water on to boil.
  2. Heat oil in a large flat-bottom wok over high heat. Add pork; cook, breaking up large pieces, until mostly cooked through, 1 to 2 minutes. Add onion and garlic; cook, stirring occasionally, until the pork is no longer pink and the onion is soft, about 3 minutes. Stir in black bean paste; cook, stirring, until fragrant, about 30 seconds. Add rice wine; cook, scraping up any browned bits, until the liquid has evaporated, about 30 seconds. Stir in reduced-sodium soy sauce, dark soy sauce, white pepper, tofu and 2 cups water. Cook, stirring occasionally, for 5 minutes.
  3. Whisk cornstarch and the remaining ¼ cup water in a bowl. Add to the pan; cook, stirring, until thickened, 1 to 2 minutes. Remove from heat.
  4. Meanwhile, cook noodles according to package directions. Drain; toss gently with the sauce to combine. Top with cucumbers and scallions.
  • Tips: Black bean paste or sauce is a salty and slightly sweet condiment made from fermented black beans. It adds funky, pungent flavor.
  • Shaoxing is a seasoned rice wine used for cooking. Dry sherry can be used in its place.
  • Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce, with a touch of sweetness. Thick soy sauce is similar, but gets a stickier texture and its sweetness from molasses. In a pinch combine equal parts regular soy sauce and molasses as an alternate for either.
  • Pressed tofu has been presqueezed to remove moisture. Baked tofu, which can be used as a substitute, has a similarly chewy texture and is easier to find. Look for it either with other tofu products or in the produce department.
  • Shanghai-style noodles are thick and chewy wheat noodles. If you can't find them, fresh Japanese udon noodles would work in their place.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 323 calories; 11 g fat(2 g sat); 2 g fiber; 41 g carbohydrates; 14 g protein; 10 mcg folate; 19 mg cholesterol; 3 g sugars; 0 g added sugars; 92 IU vitamin A; 4 mg vitamin C; 65 mg calcium; 3 mg iron; 757 mg sodium; 181 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fat, 1 lean protein, ½ medium-fat protein, ½ vegetable

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