Comments on: Zha Ziang Mian (Chinese Spaghetti)

By: Anne

Anne — Thu, 12 Aug 2010 16:15:27 +0000

Hello!

I’ve never heard it being called Chinese spaghetti. What a strange name. I’m not sure I can wrap my mind around it.

I am an ABC but my family was born in South Korea. I was told multiple times that it is a Chinese dish (we were originally from where this dish was also!) but Chinese people immigrated to Korea, opened restaurants, and voila! :D

I love this dish whatever it’s called. I am vegan, however, and I actually prefer just veggies in my sauce (lots of zucchini and onions). My family and relatives who own Chinese spaghetti restaurants in Korea use beef or chicken, so I wonder how it tastes with pork.

Either way, I might make a vegan version of this recipe because it looks very interesting. I’ve never seen such dry sauce and I’m not a fan of black bean sauce on my face and clothes, so I think I’ll like it. Also, I’ve never seen it served with julienned veggies even in China. My family serves it with dac gwong (I’m not sure about the spelling). It is basically yellow pickled radish, very delicious! A little sweet, a little sour. Dac gwong is also Chinese. :D

By: Chinese spaghetti « Weeknite Meals

Chinese spaghetti « Weeknite Meals — Wed, 24 Mar 2010 01:30:24 +0000

[...] from Sunday Night [...]

By: Halla Steiner

Halla Steiner — Sat, 02 May 2009 22:30:36 +0000

This is unbelievable! I am having rouble finding the Wu-Mu Dry Noodles and have substituted. I reccomend this to anyone who loves delicious food.

By: bquiet

bquiet — Sun, 29 Mar 2009 19:35:57 +0000

WOW~ i’ve only eaten chinese korean version of zha ziang mian (or aka jja jang myun in korean) and i’ve always wondered what the authentic version would be like! can’t wait to try this. thanks!!!

By: Ally

Ally — Mon, 16 Mar 2009 11:11:49 +0000

actually It is Korean.

By: hungry bear

hungry bear — Wed, 11 Mar 2009 17:23:33 +0000

hello kitty,
you can use a dry sherry. check out the link in chuck’s comment above. hope you like the dish!

By: Hello Kitty

Hello Kitty — Wed, 11 Mar 2009 05:32:33 +0000

Hi Chuck,
Can I substitute Shaoxing wine for a different type of wine? If yes, what do you suggest? I am going to test out your recipe this Sunday!

Thanks,
Hello Kitty

By: High Desert CHow

High Desert CHow — Sun, 18 Jan 2009 21:53:32 +0000

Thanks for the info. I already love the pulled pork, have made it several times and am looking forward to trying this.
Cheers!

By: hungry bear

hungry bear — Sun, 18 Jan 2009 19:55:39 +0000

High Desert Chow,
I use a jarred soy bean sauce (soy beans, water, wheat flour, sugar, salt). Don’t use black bean or chili bean sauce.

By: High Desert CHow

High Desert CHow — Sun, 18 Jan 2009 19:45:13 +0000

This looks great. But I am wondering what kind of bean sauce, black bean or bean paste that you use?