Learn How To Bake The Perfect Cake

zhajiang noodles with eggplant

  • Home
  • //zhajiang noodles with eggplant
Pork

Zhajiang Noodles with Eggplant

In terms of overall structure and popularity, Zhajiang noodles are to northeast China as Bolognese is to Italy: A rich meat sauce balanced on top of chewy strands of dough. But the comparison pretty much ends there. Zhajiang mian means “deep-fried sauce noodles,” which has always confused me. You see, most folks think of this as being from Beijing, and zhajiang noodles is believed by most to be the name this dish was originally christened with. However,

Ingredients

  • 1 pound fresh wide noodles
  • 8 cups water
  • 2 small eggplants
  • 2 tablespoons peanut or vegetable oil, plus more as needed
  • 1 tablespoon peanut or vegetable oil
  • 2 tablespoons minced fresh ginger
  • 8 ounces ground pork
  • 1/2 medium onion, peeled and chopped into 1/2-inch pieces
  • 3 cloves garlic
  • 2 tablespoons mild rice wine (like Taiwan Mijiu) (See headnote)
  • 6 to 8 tablespoons toasted sesame oil
  • 3 tablespoons sweet wheat paste (tianmianjiang)
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1/4 cup hot water
  • 1 seedless cucumber, trimmed and julienned
  • 1 green onion, trimmed and julienned (optional)

Directions

  • Shake the noodles out onto a tea towel to loosen the strands. Cover them with a clean tea towel to keep them from drying out. In a large pot, bring the water to a boil, then turn off the heat and cover the pot to keep the water warm.
  • Clean and trim the eggplants and then cut them into 1/2-inch cubes (you should have about 1 cup) without peeling. Deep-fry or bake them in the oven: To fry them, heat the oil in a wok over medium-high and fry the eggplants until they are browned all over; to bake them, toss the eggplants in the oil and bake them at 350° F for about 15 minutes, tossing them now and then until they are completely browned. Transfer the cooked eggplant to a dish.
  • To prepare the sauce, heat the peanut oil in a wok over medium-high and add the ginger, pork, onion, and garlic. Lower the heat to medium and cook—stirring occasionally—until the onions are translucent, about 5 minutes. Raise the heat to medium-high again and fry the mixture until the onion has browned edges, about 2 to 3 minutes.
  • Pour in the rice wine and stir it around quickly to stop the caramelization. Scoop the mixture up one side of the wok. Raise the heat to high, pour the sesame oil into the bottom of the wok and add the sweet wheat paste. Stir the paste around in the oil to break it up into a smooth layer and to fry out any raw flavors. Add the soy sauce and sugar. Mix the meat mixture into the sauce and toss the mixture around on the heat. Add the hot water and stir the sauce around to incorporate the water. Lower the heat to a simmer and let the sauce and onion mixture gently cook for 10 to 15 minutes. Add the eggplant, taste and adjust the seasoning, and cook the sauce for another 3 minutes.
  • Just before serving, bring the water to a boil and cook the noodles until done but still nice and chewy. Reserving the noodle water, use a Chinese spider or a slotted spoon to remove them to noodle bowls. Ladle the sauce on top of each mound of noodles and garnish with the cucumbers and the green onions, if using. Serve a soup bowl of the hot noodle water on the side to each person so that they may add it if they prefer a soupier base. Your diners should toss the noodles with the sauce and garnish it so that there is a nice balance of fresh, sweet, salty, chewy, and soft in each bite.

Add To Shopping List