Zha Jiang Mian Noodles
Serves 10 | Crafted with Spicy Mexican Chipotle Plant-Based Sausages
ABOUT THE FLAVOUR ORIGIN
Zha Jiang Mian, which means Fried Sauce Noodles in Mandarin Chinese, is the ultimate flavor-forward Chinese noodle comfort dish, that warms your belly and excites your taste buds with bursts of fermented umami. Made with bold Field Roast Mexican Chipotle Sausage, it’s got a touch of smokiness that lends a complex depth of flavor and texture. Known as a popular dish throughout China and Taiwan, it also has regional variations, and has been adopted and developed into a sweeter version by Koreans (known as jajangmyeon).
½ lb of Spicy Mexican Chipotle Plant-Based Sausage, halved lengthwise and sliced ¼ inch thick
1 lb potatoes, cut into ⅓ inch cubes
1 large brown onion, cut into ⅓ inch cubes
½ lb pressed beancurd (doufu gan), cut into 1⁄3 inch cubes, substitute up to 1⁄4 lb with Xiang Gu (Shiitake) mushrooms
2 tablespoons Mustard Green Pickles, chopped fine
1-2 tablespoons preserved Mandarin "Meyer" Lemon, chopped fine
½ tablespoon chopped fermented red chilies, optional for spicy kick
1-2 tablespoons oil
¼ cup of fermented broad bean paste / Douban Jiang (contains chilies)
¼ cup of fermented sweet wheat paste / Tian Mian Jiang
1-2 teaspoons salt, to taste
3 tablespoons dark soy sauce
2 tablespoons light soy sauce
about 2 cups of very hot or boiling water
¼ cup of cornstarch or potato starch
1 cup room temperature water
2 lbs dried wheat noodles, or 4 lbs fresh
1⁄2 lb cucumbers, cut into matchsticks
1 clove garlic, smashed + minced
pinch of salt
2 tablespoons rice vinegar or fruit vinegar, such as persimmon or apple
In a small bowl, toss cucumber sticks with salt and put aside.
Heat 2 teaspoons oil in a large pan over medium high heat. Add Mexican Chipotle Sausage slices and brown on both sides. Remove from pan.
Add 1 tablespoon oil to the pan and cook onion until fragrant and translucent, then add Mustard Green Pickles, preserved lemon, and fermented chili (if using), followed by fermented bean paste and sweet wheat paste. Combine thoroughly and continue cooking for 2 minutes, stirring once or twice.
To the pan of onion sauce, add the browned Mexican Chipotle Sausage, pressed bean curd, soy sauces, and about 2 cups of boiling water. Stir to incorporate.
Scatter chopped potato over the sauce, cover pan, and reduce heat to low. Cook for 10-15 minutes. Meanwhile get a pot of water on the stove for boiling noodles.
Drain cucumbers of liquid drawn out by the salt. Toss with garlic and vinegar. Put aside for finishing dish.
Dissolve starch in 1 cup of water, mix into the pan of simmering sauce, and continue to cook uncovered, until thickened, 3-5 minutes. Taste and adjust seasoning with salt as needed.
Boil noodles according to instructions on packaging. Portion noodles in serving bowls, top with sauce and cucumbers, and enjoy immediately!