Zha Jiang Noodles

These incredible Zha Jiang noodles are pure comfort food that will make your whole family gather around the dinner table with big smiles! Anyone who loves hearty, flavorful noodle dishes will absolutely fall in love with this recipe. The best part is that you get restaurant-quality taste right in your own kitchen in just 40 minutes.

Recipe Details

Timing & Servings: Prep Time: 40 minutes, Total Time: 40 minutes, Serves: 8 people, Yield: 8 cups.

Nutrition Profile: Nut-Free, Dairy-Free, Egg-Free, Low-Calorie.

Nutrition Facts (per serving): 323 Calories, 11g Fat, 41g Carbs, 14g Protein.

Ingredients You’ll Need

Neutral oil: You’ll need 2 tablespoons of canola or avocado oil. This gives you a clean flavor that won’t compete with all the amazing sauce ingredients.

Ground pork: 8 ounces of ground pork adds that perfect meaty richness to the sauce. You can find this at any grocery store, and it cooks up so quickly!

Onion: One medium onion diced up gives you great flavor and texture. Yellow onions work perfectly here and add that sweet, savory base we love.

Fresh garlic: 1½ tablespoons of minced fresh garlic brings that amazing aromatic punch. Fresh is definitely better than jarred for this recipe!

Black bean paste: 2 tablespoons of this magical ingredient gives the dish its signature deep, funky flavor. Don’t worry if you’ve never used it before – it’s easier to find than you think!

Shaoxing rice wine: ¼ cup of this seasoned rice wine adds incredible depth. You can substitute dry sherry if you can’t find Shaoxing wine.

Reduced-sodium soy sauce: 2 tablespoons gives you that classic umami flavor without being too salty. This is your everyday soy sauce that you probably already have!

Dark soy sauce: 1½ tablespoons of this thicker, slightly sweet soy sauce adds beautiful color and richness. It’s worth seeking out for the authentic taste!

Ground white pepper: 1 teaspoon adds a gentle heat that’s different from black pepper. It gives that traditional Chinese flavor that makes this dish special.

Five-spice pressed tofu: 6 ounces diced up adds great protein and texture. Look for it in the tofu section – baked tofu works as a substitute too!

Water: 2¼ cups total, divided for the sauce and cornstarch slurry. Just regular tap water works perfectly fine.

Cornstarch: 3 tablespoons mixed with water creates that perfect thick sauce consistency. This is what makes everything cling to the noodles beautifully!

Fresh noodles: 28 ounces of fresh Shanghai-style or Japanese udon noodles are the star of the show. Fresh noodles make such a difference in texture!

Mini cucumbers: 2 cups julienned adds that perfect fresh crunch on top. These little cucumbers are so crisp and refreshing!

Scallions: ½ cup sliced gives you that final pop of fresh flavor and pretty green color. Both the white and green parts work great!

How to Make Zha Jiang Noodles

Step 1: Put a large pot of water on to boil for your noodles. Heat oil in a large flat-bottom wok over high heat.

Step 2: Add pork and cook, breaking up large pieces, until mostly cooked through, 1 to 2 minutes. Add onion and garlic next.

Step 3: Cook, stirring occasionally, until the pork is no longer pink and the onion is soft, about 3 minutes. Everything should smell amazing by now!

Step 4: Stir in black bean paste and cook, stirring, until fragrant, about 30 seconds. This is where the magic happens!

Step 5: Add rice wine and cook, scraping up any browned bits, until the liquid has evaporated, about 30 seconds. Those browned bits add so much flavor!

Step 6: Stir in reduced-sodium soy sauce, dark soy sauce, white pepper, tofu and 2 cups water. Cook, stirring occasionally, for 5 minutes.

Step 7: Whisk cornstarch and the remaining ¼ cup water in a bowl. Add to the pan and cook, stirring, until thickened, 1 to 2 minutes.

Step 8: Remove from heat. Meanwhile, cook noodles according to package directions and drain them well.

Step 9: Toss noodles gently with the sauce to combine. Top with cucumbers and scallions, and you’re ready to serve!

Easy and Quick Zha Jiang Noodles Version

Want to make this even faster? You can use 2 tablespoons of regular soy sauce instead of hunting down dark soy sauce – just mix it with 1 tablespoon of molasses! Also, pre-cut vegetables from the store work great here. You can skip the tofu completely if you want a simpler version, and the dish will still be absolutely delicious!

Serving Ideas

This is already a complete meal that’s totally satisfying on its own! If you want to add some sides, try some simple steamed vegetables or a light cucumber salad. A cup of hot jasmine tea makes the perfect drink to go with all these rich flavors.

Storage

Store leftovers in the fridge for up to 3 days in a covered container. To reheat, just warm it up in the microwave for 1-2 minutes, stirring halfway through. You can also reheat it in a pan over medium heat with a splash of water to loosen the sauce.

Substitutions

No ground pork? Ground chicken or turkey work great too! Can’t find Shaoxing wine? Dry sherry is a perfect swap. If you can’t find pressed tofu, regular firm tofu that you’ve drained well works fine. For the noodles, any thick wheat noodles or even spaghetti will do in a pinch!

Pro Tips

• Don’t skip the black bean paste: This is really what makes the dish authentic and delicious!
• Get your water boiling early: Start the noodle water before you begin cooking the sauce to save time.
• Prep everything first: This dish moves fast once you start cooking, so have all ingredients ready to go.
• Don’t overcook the noodles: They should be just tender since they’ll absorb some sauce when you toss them.

FAQs

Where can I find black bean paste?

You can find black bean paste in the Asian section of most grocery stores, or at any Asian market. It’s sometimes called black bean sauce too. Don’t worry – it keeps forever in the fridge once opened!

Can I make this vegetarian?

You bet! Just skip the ground pork and add more tofu or some mushrooms instead. The sauce will still be incredibly flavorful and satisfying.

What if I can’t find fresh noodles?

No worries at all! Dried udon noodles or even thick spaghetti work great. Just cook them according to the package directions and you’re good to go.

Is this dish spicy?

Not really! The white pepper gives just a tiny bit of warmth, but it’s more savory and rich than spicy. It’s perfect for people who don’t love super hot food.

I hope you love making these Zha Jiang noodles as much as I do! Let me know how yours turn out – I always love hearing about your cooking adventures and any fun changes you make to the recipe.