Zha Jiang Mian is a traditional Chinese noodle dish consisting of noodles topped with stir fried pork and fermented sweet soybean sauce. Zha Jiang Mian is one of my favorite noodle dishes! But it was always a little too salty for my taste, until I discovered the Korean version! I love to veggie up my dish, and this recipe gives a perfect balance among vegetables, starch, and protein.
- 3 Tablespoons of vegetable oil
- 1/2 pound ground pork
- 1 1/2 cups of onion chunks
- 1 cup of daikon or 1 small eggplant, cut into 1/2 inch cubes
- 1 cup of potato, peeled and cut into 1/2 inch cubes
- 1 cup of zucchini, cut into 1/2 inch cubes
- 1/4 cup gluten-free black bean paste
- 2 cups water
- 2 Tablespoons corn starch, dissolved in 1/4 cup water and 1 teaspoon of sugar
- 1 teaspoon of sesame oil
- 1/2 cup cucumber, cut into thin matchsticks for garnish
- 1/4 cup cilantro (optional)
- 1 package gluten-free rice vermicelli, cooked and drained
Heat 1 tablespoon oil, cook the ground pork. Set aside.
Heat up rest of the oil, cook the onion for 2 minutes, toss in the daikon or eggplant, the potatoes, and the zucchini for additional 2 minutes, add in the gluten-free black bean sauce, stir for 3 minutes, mix in the pork.
Add 2 cups of water, cover and bring to a boil, turn the heat down to low, and let it simmer for 15 minutes. Thicken the sauce with the corn starch mixture, drizzle the sesame oil, and turn off the heat.
Serve 1/2 cup of sauce on top of rice vermicelli, topped with shredded cucumber and cilantro. Enjoy!