Comments on: Za Jiang Mein

By: Barbara

Barbara — Sun, 22 Nov 2009 16:23:06 +0000

I am glad you like this recipe, Deanna. It is super simple, and the results are amazingly flavorful. And it is pretty good for you, especially if you add lots of vegetables.

By: Deanna

Deanna — Sun, 22 Nov 2009 06:53:57 +0000

Thank you for this recipe! I made this tonight and it turned out beautifully just like za jiang mien in restaurants only better as it was less greasy and more fresh.

By: kh.yong

kh.yong — Sun, 03 Feb 2008 01:47:36 +0000

hi there, i enjoyed your story about learning chinese very much, it reminded me of my own experience growing up with mandarin and 2 different dialects. u do have a couple of mistakes in your blog, but i find, along with your story about learning chinese, it gives the blog flavour. at least u got “pinyin” right, and not “ping ying.” great recipe, by the way, good background to beany sauces…

By: Barbara

Barbara — Tue, 18 Dec 2007 04:44:33 +0000

They are wheat noodles.

I’m glad you are enjoying the blog–I hope you find more recipes to make at home.

By: jlin83

jlin83 — Tue, 18 Dec 2007 01:48:46 +0000

After having read your blog (which I find amazingly insightful) for a bit, I was inspired to pick up on Chinese cooking for my next phase of pseudo-cheffery. Za jiang mein is the first recipe I tackled, and I was pleased with the flavors that came out despite my own mistakes in the cooking process (underpowered stove top + overloaded pan eek!). I went ahead and made a vegetarian version that substituted pork with some tofu I crumbled, marinaded, then deep fried. For the original version, the only changes I would make would be to increase the sauce ingredients, but I have a heavy taste.

I had a question regarding the noodles posted in your pictures. Are those egg noodles or wheat-flour noodles?