Noodles with Black Bean Sauce – 炸酱面 (Zhàjiàngmiàn)

Noodles with Black Bean Sauce  – 炸酱面 (Zhàjiàngmiàn) is a delicious and popular Chinese/Taiwanese noodle dish. There are variations of this dish among different Chinese cuisines. It has even spread to other East Asian countries like Korea and Japan. You can also find instant noodle versions! There is a lot of chopping involved in this recipe but it is well worth the effort. Have I mentioned that Zhàjiàngmiàn makes for excellent leftovers the next day in case you make too much?

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Zhajaingmian IngredientsZhajiangmian FinalZhajiangmian Sauce


  • 1. Chop the garlic, ginger, bamboo shoots, onion, carrots, green onions, and fried tofu into small pieces. Save the ends of the green onions for garnish and the stems for cooking.
  • 2. Cut the cucumber in half. Scoop out the seeds. Then, slice into thin slices and then cut into thirds length wise. Set the cucumber and green onion ends aside for garnish.
  • 3. If the pork belly slices are not already diced, chop into small pieces.
  • 4. Heat a large wok on high heat and add oil. Once the oil is hot enough, add the onions and let them caramelize.
  • 5. Then, add the ginger, carrots, bamboo shoots, baked tofu, green onion stems, and garlic.
  • 6. Season the vegetables with salt and pepper. There are a lot of ingredients so be generous with the salt and pepper.
  • 7. Let the vegetables cook for 3-4 minutes or until thoroughly cooked.
  • 8. Create a well in the middle of the wok. Add the pork belly pieces. Brown the pork on all sides. If you don't have a large wok, you can cook the pork belly separately and then combine it with the vegetables.
  • 9. Add 2 tablespoons of brown sugar and 6-7 tablespoons of black bean garlic sauce. Be generous with the black bean garlic sauce as it creates a lot of the flavor for your sauce.
  • 10. Add 4 tablespoons of hoisin sauce and 2-3 tablespoons of rice wine vinegar.
  • 11. Add 2 cups of chicken stock into the mix. Let the mixture come to a boil. Then, reduce the heat, cover, and let simmer for 40-50 minutes.
  • 12. 10 minutes before the sauce is finished cooking, bring a pot of water to a boil.
  • 13. Add the Taiwanese noodles to the boiling water and cook for 3 minutes. Drain the noodles and set aside.
  • 14. Check on the sauce. If the chicken stock has not completely reduced after 40-50 minutes, continue cooking until it has done so. Then, remove from heat.
  • 15. It's time to assemble the ingredients! Put some noodles into a bowl. Add the brown sauce. Top with the cucumber and green onion garnish.
  • 16. Serve and enjoy!

About Chef

Chef Tim

Tim Hou (Chef) is a Taiwanese-American food enthusiast. He loves everything about food, whether it's eating, cooking, or daydreaming about food. His favorite Taiwanese foods include pork buns - 叉烧包 ...

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