My Dry Version of Zha Jiang Mian

  • 1 bowl of fresh noodles (substitution: spagetti/instant noodles)
  • 3 tbsps oil
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp chilli flakes in oil
  • 1 small bowl of pork/chicken (finely chopped)
  • 2-3 tbsp shaoxing wine/beer (I personally think beer is better)
  • 1 tbsp black/yellow bean paste
  • 1 tsp dark soy sauce
  • a pinch of sugar
  • a few drops of sesame oil
  • a sprint of ground black pepper
  • cucumber (skinned & finely sliced for garnishing)
  1. Cook the noodles according to the instructions on the packing. Drained. Add a tbsp of oil & toss. Keep warm.
  2. Heat wok with remaining of oil. Add garlic, saute a few seconds before adding ginger. Continue stir-fry until the colour turns a little brownish. Add chilli flakes and stir-fry until fragrant.
  3. Add pork/chicken. Stir for 1 min before adding shaoxing wine/beer. Stir well, then add bean paste as well as sugar. Keep stirring until the meat is cooked.
  4. Sprint some black pepper & sesame oil for a better aroma.
  5. Spoon the mixture on top of noodles & garnish with some shredded cucumber before serving hot.

*If you prefer "wet look", add pork/chicken broth at stage 4 after yellow bean paste is added.