Tag Archives: noodles

Zha Jiang Mian

Haha, I forgot to buy a cucumber. Also, I’ve got to stop using Korean bean paste, which is like way saltier than the type of bean paste called for here. Recipe from thewoksoflife.com.

Zha Jiang Mian (Beijing fried noodles)

  • Marinate 1/2 lb ground pork in 1/2 tsp oil, 1/4 tsp salt, 1 tsp cornstarch, pinch white pepper.
  • Brown pork. Add 1/2″ ginger minced, 4 cloves garlic minced, 6 fresh shiitake mushrooms chopped. Stir fry.
  • Add 2 tbsp sweet bean sauce, 3 tbsp ground bean paste, 1 tbsp soy sauce, 1 cup water. Simmer for 20 minutes, stirring occasionally.
  • Prepare 12 oz noodles.
  • Toss noodles with sauce, 1 carrot julienned, 1/2 cucumber julienned, 2 scallions julienned. Serves four.

Dan Dan Mian

I’m all about minimalism when it comes to kitchen equipment, and I’ve tried to get by without thermometers. Thus, I scorched my first batch of chili oil. The apartment reeked of smoke and the resulting oil tasted like charcoal. 

Oh, also, the above photo features the “sad woman sauce.” My friend brought it along and explained how it’s ubiquitous in China and like crack. The chili oil with black bean sauce goes on everything, even spicy noodles!

Recipes from the ever consistent thewoksoflife.com (plus dedicated chili oil recipe).


Dan Dan Mian (Szechuan Spicy Noodles)

  • Brown 1 lb ground pork. Add 1 tbsp sweet bean sauce/hoisin sauce, 1 tbsp shaoxing wine, 1.5 tsp soy sauce, 1/2 tsp five spice powder, cook until evaporated.
  • Optionally, separately saute 1/3 cup suimiyacai (couldn’t find it)
  • Prepare 1 lb white noodles.
  • Blanch 1/2 bunch leafy greens, like baby bok choy.
  • Prepare sauce: 2 tbsp sesame paste, 3 tbsp soy sauce, 2 tsp sugar, 1/4 tsp five spice powder, 1/2 tsp szechuan peppercorn powder, 1/2 cup chili oil (below), 3 cloves garlic minced, 1/4 cup hot cooking water from noodles.
  • Garnish with 1/4 cup chopped peanuts, 4 scallions sliced long obliquely. Serves 4.

Chili Oil

  • 1 cup oil, 2 tbsp Szechuan peppercorns, 2 star anise, 1 bay leaf, 1 Chinese cinnamon stick (1” fragment Indian cinnamon). Heat until lightly bubbly, then maintain there on low heat for 30 minutes.
  • Strain. Cool oil for 5 minutes.
  • Stir in 1/3 cup Asian red pepper flakes, 1 tsp salt. Done when cooled.

Taiwanese Beef Noodle Soup, Thai Mango Sticky Rice

Testing the waters and deciding what I want each post to look like.

Taiwanese Beef Noodle Soup

Working off this recipe and, you know, being Taiwanese. This is one of my favorite comfort foods. It turned out well.

taiwanese beef noodle soup
  • in stock pot and 2 tbsp oil, stir fry 1/2-inch of ginger, 3 cloves garlic, 6 white half of scallions.
  • add 2 tbsp bean paste, some hot sauce, 3/4 cup soy sauce, stir fry.
  • add 2lb cubed beef, 2 tbsp cooking wine, 1 tbsp sugar, 2 star anise, 8 cups water.
  • Simmer 1.5 hours, then remove meat. Dilute the concentrate around 2:1 to make the soup.
  • Serve with noodles, blanched veggies, green half of scallions,

Thai-Style Mango Sticky Rice

You don’t want to know how much sugar goes into it. Okay, I’ll tell you. A lot. It is not mango season. Oops.

mango sticky rice
  • 2 cups Thai glutinous rice, 2.5 cups water. soak for 1 hour, then steam in rice cooker.
  • mix rice with 1.5 cups coconut milk, 1 cup sugar, .5 tsp salt.
  • for sauce, boil 1/3 cup coconut milk, 3 tbsp sugar, then chill.
  • serve rice with mango, sauce, toasted sesame seeds.




One puzzle I need to solve: how am I supposed to light these photos without putting it on our gross stove?!