Zha ziang mian, aka Chinese spaghetti, is one of Hungry Bear’s favorite comfort dishes. It has everything she likes… sweet, salty, spicy and carbs! The rich meaty sauce is nicely contrasted by the cool refreshing vegetable garnish.
It’s a popular item in Northern China and legend has it that Marco Polo got his inspiration for Italian spaghetti after spending time in China. Growing up, Hungry Bear often had this dish served with regular spaghetti noodles, but it’s best served with Chinese noodles. We included a photo of the brand we like in the slideshow.
The ingredient list looks long, but it’s actual quite easy to make. So the next time you want some spaghetti and meat sauce, give this Chinese version a try.
Zha Ziang Mian Recipe
- 3 tablespoons bean sauce
- 5 tablespoons hoisin sauce
- 1 tablespoon chili garlic sauce (optional)
- 3 tablespoons soy sauce
- 2 tablespoons canola oil
- 2 tablespoons garlic, minced
- 2 pounds ground pork
- 3 tablespoons Shaoxing wine
- 2 tablespoons ginger, minced
- 3 tablespoons green onions, minced
- 1 pound Chinese noodles
- 1/2 English cucumber, julienned
- 2 carrots, julienned
- 1 cup bean sprouts
- In a small bowl, whisk together the bean, hoisin, chili garlic and soy sauces; reserve and set aside.
- Heat a large wok over high heat. Add the oil and swirl to coat. Toss in the garlic and ginger; cook until it’s fragrant about 10-15 seconds. Add the pork, stir constantly to break apart meat. Cook until just a bit of pink remains and it begins to brown, about 4-5 minutes. Add the wine and stir for a few seconds.
- Pour in the reserved sauce and stir to thoroughly coat the pork, until sauce is heated through. Add the green onions and toss to combine well. Serve pork over noodles and garnish with cucumber, carrots and bean sprouts.
Makes 6 servings
[Adapted from The Seventh Daughter by Cecilia Chiang]
[tags]pork, noodles, sauce, hoisin, chinese[/tags]
Sunday Nite Dinner 
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