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