There are also many variations of "zhajiang mian" which cooks in Beijing, Shanghai and Korean communities in Northeast China have devised to suit different palates.
In the northern Chinese recipe, "la mian" which is thicker than Japanese ramien is the noodle of choice. They are more chewy than the southern yellow Hokkien noodles.
For the sauce
Mince meat - pork or chicken are fine. (Preferable to dice into tiny cubes). Marinate with huadiao cooking wine.
Pickled sichuan vegetable : 1 thumb size, rinse with water and cut into small cubes.
Firm tofu (deep fried and sliced into cubes). Set aside as condiment.
Soaked and cut shitake mushrooms.
Spicy Bean Sauce, pepper, Chilli powder, star anise, dark vinegar, sesame oil, sugar. (An easy subsitute is bottled sweet and spicy noodle sauce)
There is no need to add more salt or soy sauce as the pickled vegetable and bean sauce are sufficiently tasty.
Garlic, Shallots, Ginger and vegetable cooking oil for frying.
Method
1. Brown garlic and shallots till fragrant (but do not burn).
2. Add minced meat and stir fry till cooked. Add pickled sichuan vegetable.
3. Add in sauces. Mix well. If necessary, add a little water. Simmer for 10 minutes. Add beaten egg and stir. Turn off the heat immediately.
4. Blanch noodles, refresh with cold water, warm up in hot water quickly before putting into serving bowls.
5. Topping : freshly julienned cucumber gives a refreshing touch to the spicy sauced noodles.
Another bonus recipe that can be created from this recipe is the famous Shanghai "dan dan" noodles. One discernible difference between dan dan and zha jiang is that the sauce of the former is less spicy and more sourish. So omit chilli powder, add a little more vinegar and sugar. Dan dan also a soupy rather than a saucy noodle dish. So add more water and dilute the sauce. A thinner noodle would be preferred. Also add thinly sliced spanish onions, green shallots, bean sprouts, broad green beans before serving.
Enjoy!
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