Zhajiangmian (soybean paste noodles)

Another childhood favorite of mine. Zhajiangmian, similar to but different from Korean jajangmyeon, is made with fermented soybean paste. Salty, thick, with just a touch of sweetness, it goes great over your favorite noodles or zoodles.


  • 1 king oyster mushroom, minced
  • 1/4 lb ground pork
  • 1/2 large bamboo shoot, minced
  • 1 jumbo pressed tofu block (2 small), minced – make sure you get one without additional spices in the ingredients
  • 1 6 oz. can sweet bean sauce
  • 2 tbsp bean sauce


  1. Saute the ground pork, bamboo shoot, tofu, and mushrooms individually in a wok with a little oil
  2. Heat up 1 tsp of oil over medium-low heat, add the sweet bean sauce and bean sauce, stir to combine
  3. Once the sauce starts to bubble, mix in the sautéed ingredients.
  4. Add 1/2 cup water, close the lid, and let sauce simmer for 5 mins.
  5. Serve with your favorite noodles. Add veggies such as cucumbers and spinach if you’d like.

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