Made this tonight and -- oooooh boy, was it delicious!! So rich and creamy. Next time, I might pump up some spice ;-) but other than that, it was perfect. Definitely going to add it to my weekday dinner rotation.
Tried this recipe today, and I❤️ it! It was so yummy. I couldn't find hokkien noddles and just bought some fresh spaghetti that I found in supermarket. It worked well. The best thing about eating this noodle at home is I could add as much fresh vegetables as I want.
Hokkien noodles are not traditionally used in Chinese Zha Jiang Mian. Spaghetti/Fettuccine is actually a better substitute. Blanched and cooled spinach is also a great traditional veg option to go into this dish!
Hi Marion, I nearly bought a bottle of that Soybean Paste during my last visit at my local Asian Store but I had no idea what to do with it.....Problem solved. Having said that what other recipes do you use it for as I can't remember seeing it in any of your videos? Thanks a lot for enlightening me. Love from Brittany (France)
I love the idea of these noodles, but every recipe I've tried so far has left me wanting. Going to have to give yours a try. From the ingredients you used I think it might just be The One.
Hola Gina thank you so much for your super delicious yummy yummy Recipe and thank you for your beautiful video ⭐️⭐️⭐️⭐️🌷🌷🌷💙💙💙💞💞💞🌹🌹🌹🌹🌹💞💙💙🥰🌷⭐️⭐️🌼😘🥰🥰😘♥️♥️🌼🌺🌺🌺🟥🟥🟥🟣💐💐💐💐💐💕🎋🎋🌸🎋🎋🌸🎋🎋🌸🌸🌸🌸❤️❤️❤️❤️🎈🎈💗💗🟣🟣🟣💓🔵🔵🔵♦️🔴🔴🔴🔴🔴🟢🟨🟨😍😍🟧🌻🟩🟩🟩🌻🌻🟧😍😍😍🎈❤️❤️💗💗💗💗🔴🔴🔴♦️♦️♦️♦️♦️🔵
I love this! May I ask two questions? 1. Can I use wonton egg noodles with this? 2. This one is a bit off topic. I just bought a new mortar and pestle (just like the one you have). What would you recommend is the best way to season it? I see a lot of people use cumin; however, I want to optimize it for Asian cooking. Szechuan peppercorns? 3. I love you! These last few years have been hard, but you’ve been a light in the dark. ❤️💛🧡💙
Yes you can use egg noodles but do note they are much thinner than hokkien or handpulled noodles so they wont have as much as a “bite” to them. As they’re much thinner, you may also run the risk of having overly-salty noodles so if possble, try to find thicker wheat or egg noodles
Hi from Mexico, my favorite way to season a Molcajete is to put rice in it and grind several times, repeat until the rice is white and you should be all set... Good Luck 🙏
Couldn't find dark soy sauce at my Asian grocer but they did have black soy sauce... Is that the same? It at least a good substitute? Also I have some red bean curd left over from the red salmon. Can I just mash that for the bean paste?
Definitely want to try and make this for my bf and I but the problem is, he is coeliac and Chinese soybean paste contain wheat in them. I was wondering if there is a substitute I can use in place of Chinese soybean paste to make it gluten-free? I know Japanese miso paste is basically soybean paste but I don't know if it will change the taste of this dish. By the way, I am also based in Australia.
The problem with cooking in Australia is that our food is so multicultural our pantry needs to simultaneously be stocked with ingredients from China, Thailand, Korea, Japan, India, Italy, Lebanon, England etc etc and gosh darn i just have too many spices, herbs,sauces and dry goods. 😂
Tell me about it One of my cupboards is so full of spices, herbs, dried chillies & mushrooms that I'm worried about opening it It's where I keep my Vegemite & peanut butter, breakfast is becoming stressful on the morning slice of toast side of life
That's because jajangmyeon is a direct adaptation of zhajiangmian into Korean cuisine using Korean ingredients (which in the case of jajangmyeon is chunjang, a local Korean variety of tianmianjiang). In fact, Koreans specifically categorize it as a Chinese dish (and is a staple of Korean Chinese restaurants) rather than a Korean dish.
Hi Marion! Question for you - I live in Middle America where, unfortunately, a lot of these ingredients aren't available. Would you consider doing a video with ingredients you can find anywhere? To get an idea of what is readily available to someone like me, check out a website of one of our local grocery stores; HyVee, Kroeger, Family Fare, etc. I think you might be surprised in what we're lacking and in what we have. So many of your recipes look amazing. I'd love to be able to make one! Thanks so much. Sending love from Nebraska, USA.
I think with the bean sauce, you can substitute that with miso paste. Red miso is the closest but if you can’t find that, then regular miso paste should be fine. You may need to adjust the amount of soy sauce because miso is a bit saltier. If you find that after adding all the ingredients for the sauce to be too salty, add a little sugar to balance it out. If you can’t find shaoxing wine, you can use either sake, dry sherry, or mirin (sweet cooking rice wine) For the noodles, if you can’t find Asian/Chinese noodles, you can even use thick spaghetti noodles. Udon noodles might be too thick but I don’t see why it wouldn’t work.
We understand your concern here in Ohio lol! As a long time fan of Marion's, I've realized while some of her ingredients are not typically available for all of us, she does use each frequently. We went ahead and found the specialty items online, so now we can use them in many of her recipes. Hope that helps!
@@tumbleweedwendy4318 It does, thanks! Although, my palate is DEFINITELY not up to hers in spice. I'm a wimp, lol. On a spice scale of 1-10, I'm a 1. I worked with a girl with a Hmong background, I think she was a 13. I couldn't be in the same room as her food. 😆
Could you follow Beryl Shereshewsky's way of posting where you get your earrings? Yours are fabulous! We all want to know where we can find them! Thanks.
Not adding veg in this noodle is what we in Tianjin call "bare ass noodle" and is frowned up. Aside from cucumber and carrot, bean sprouts, chinese radish and scrambled egg are also frequently added in.
I want to make this so bad but I don't have most of the ingredients!!! 😭 I think I'll try this now though with sake, miso and hoisin for the sauce and fish/shrimp... who knows? Could be good!
Marion has used fresh Hokkien or egg noodles in this recipe Freddie 😊 Here's the link to the full written recipe www.marionskitchen.com/beijing-style-noodles-zha-jiang-mian/ Hope this helps! -Team Marion's Kitchen
It’s pronounced similar cuz it’s the same dish but made by Chinese immigrants in Korea and changed the recipe. Jjajangmyeon is literally Jja Jang Myeon aka Zha jiang Mian.
We used to add creamy peanut butter thinned with water and some vinegar. Yummy!
Good good version of the dish.
As always, it's a pleasure to see you cooking with all of your senses
Loving the pork mince noodle recipes.... keep em coming! BTW am I the only one who doesn't peel ginger before grating it? :-)
Made this tonight and -- oooooh boy, was it delicious!! So rich and creamy.
Next time, I might pump up some spice ;-) but other than that, it was perfect.
Definitely going to add it to my weekday dinner rotation.
Tried this recipe today, and I❤️ it! It was so yummy. I couldn't find hokkien noddles and just bought some fresh spaghetti that I found in supermarket. It worked well. The best thing about eating this noodle at home is I could add as much fresh vegetables as I want.
Hokkien noodles are not traditionally used in Chinese Zha Jiang Mian. Spaghetti/Fettuccine is actually a better substitute. Blanched and cooled spinach is also a great traditional veg option to go into this dish!
It just happened that I had all the ingredients so I whipped this up. It was so easy and delicious; definitely, my new bolognese.
You pronounced it great! And looks delicious
I have watched all of your videos--this is the most interesting recipe you have made yet! Really creative.❤
Thanks so much 😊!
love your style Marion, and your recipes are absolutely GORGEOUS.
😀
Thanks so much 😊
Have you ever recorded a shopping video at Asian grocer? I would love that
I love that idea Rod!
Great Recipee.. greetings from Turkiye
Thanks for this delicious recipe
You're very welcome! Hope you enjoyed watching this one :)
-Team Marion's Kitchen
Some fantastic "Marion eating noodles" shots at the end there.
I might have to give this a go, I reckon.
🤣
Yummy, yum, yum, yum or as you love to say "So good" it looked delicious b& I know it tasted delicious too!! Thank you Marion 😀♥️👍
Hi Marion,
I nearly bought a bottle of that Soybean Paste during my last visit at my local Asian Store but I had no idea what to do with it.....Problem solved. Having said that what other recipes do you use it for as I can't remember seeing it in any of your videos? Thanks a lot for enlightening me.
Love from Brittany (France)
This sauce is my favourite….I am going to try out yours. Yummy!
This recipe looks delicious and I am sure will make it on my family's favourite list. TY 🌹
Will try this easy to follow recipe, even ingredient are easy to find
One of my absolute favorite dishes
I'm so loving this recipe, especially the sauce😍
Definitely looks delicious and definitely adding this to my one day pile 😊 mmm
Wow ! It is 3 a.m and this wonderful food makes me feel so hungry!
I am definitely trying this recipe
"Chinese bolognaise" is my new way of explaining to my wife the types of mince meals i like making
lol and heres me thinking "oh, i haven't watched this one before"
Next recipe on the list to try
Love that delicious plate Diego F from Texas USA
Thanks Diego! Can't wait for you to try this one soon :)
-Team Marion's Kitchen
I love the idea of these noodles, but every recipe I've tried so far has left me wanting. Going to have to give yours a try. From the ingredients you used I think it might just be The One.
I made it today and it's not! Lol
Love from beijing:) this looks delicious!
Thank you 😋
Lovely
aced the pronunciation, more imptly looks really good! cant wait to try
Yay, thank you!
I like dis food... Thanks for sharing host
Tian mian jiang and Hoisin are essentially the same stuff, fermented wheat flour, not from beans. Good substitute for each other.
Hola Gina thank you so much for your super delicious yummy yummy Recipe and thank you for your beautiful video ⭐️⭐️⭐️⭐️🌷🌷🌷💙💙💙💞💞💞🌹🌹🌹🌹🌹💞💙💙🥰🌷⭐️⭐️🌼😘🥰🥰😘♥️♥️🌼🌺🌺🌺🟥🟥🟥🟣💐💐💐💐💐💕🎋🎋🌸🎋🎋🌸🎋🎋🌸🌸🌸🌸❤️❤️❤️❤️🎈🎈💗💗🟣🟣🟣💓🔵🔵🔵♦️🔴🔴🔴🔴🔴🟢🟨🟨😍😍🟧🌻🟩🟩🟩🌻🌻🟧😍😍😍🎈❤️❤️💗💗💗💗🔴🔴🔴♦️♦️♦️♦️♦️🔵
Thanks Angela!! Glad you enjoyed watching this one🤗😆
-Team Marion's Kitchen
This is great!btw what brand knives do you use please/thannks
Look delicious 😊
I think I will try that with tofu, looks so yummy
Hope you love it Joy!! :)
-Team Marion's Kitchen
Looks delicious. 😍
Delicious
When using mince, after browning I put it in the slow cooker. Always gets more flavour. Going to try this in the slow cooker and see if it works.
Can’t wait to try this
Hope you love it if you give it a try Victor!
Does she ever get food splatter on her shirt when she eats noodles?? I need those skills!! Lol
Never! LOL.
That’s because she eats 1 strand at a time lol
Amazing
Love this noodles
This is great!
This dish is my type of dish… looks delish
Will make for sure. If I was to use wheat noodles, can you tell me which one to use as an eg.
thanks 😊
Looks really good. I will definitely try to make this.
Same here ☺️
Looks delicious. Link to recipe in description seems to be missing.
Sorry Anne! I've popped it in now :-)
What’s with white pepper? Is it better than black pepper? Also how do you chip your carrots so finely?
Great meal
I love this! May I ask two questions?
1. Can I use wonton egg noodles with this?
2. This one is a bit off topic. I just bought a new mortar and pestle (just like the one you have). What would you recommend is the best way to season it? I see a lot of people use cumin; however, I want to optimize it for Asian cooking. Szechuan peppercorns?
3. I love you! These last few years have been hard, but you’ve been a light in the dark. ❤️💛🧡💙
Yes you can use egg noodles but do note they are much thinner than hokkien or handpulled noodles so they wont have as much as a “bite” to them. As they’re much thinner, you may also run the risk of having overly-salty noodles so if possble, try to find thicker wheat or egg noodles
Hi from Mexico, my favorite way to season a Molcajete is to put rice in it and grind several times, repeat until the rice is white and you should be all set... Good Luck 🙏
Couldn't find dark soy sauce at my Asian grocer but they did have black soy sauce... Is that the same? It at least a good substitute? Also I have some red bean curd left over from the red salmon. Can I just mash that for the bean paste?
My favorite 😍
Marion don't these noodles traditionally have a tons of white onions. I like thos version but I do rhink maybe some minced onions???
Oh! That sauce! 🖤🖤
Can't wait for you to try this one soon!! :)
-Team Marion's Kitchen
Sweet
Hmmm,.. love this sauce♥️
Me too!!
What other recipes can you make with the soybean sauce?
Definitely want to try and make this for my bf and I but the problem is, he is coeliac and Chinese soybean paste contain wheat in them. I was wondering if there is a substitute I can use in place of Chinese soybean paste to make it gluten-free? I know Japanese miso paste is basically soybean paste but I don't know if it will change the taste of this dish. By the way, I am also based in Australia.
The problem with cooking in Australia is that our food is so multicultural our pantry needs to simultaneously be stocked with ingredients from China, Thailand, Korea, Japan, India, Italy, Lebanon, England etc etc and gosh darn i just have too many spices, herbs,sauces and dry goods. 😂
🤣🤣🤣 That’s so true! My pantry is like the map of the world!
Tell me about it
One of my cupboards is so full of spices, herbs, dried chillies & mushrooms that I'm worried about opening it
It's where I keep my Vegemite & peanut butter, breakfast is becoming stressful on the morning slice of toast side of life
@@Marionskitchenme too
Looks yummy
The way you pronounced makes me think of the Korean black bean noodle dish!!
I ate the Korean version as a child! Jajang myun!
@@serawasnever13 in
Yes! JjaJangMyeon is the Korean version of the Chinese ZhaJiangMian.
That's just a version of the Chinese noodles.
That's because jajangmyeon is a direct adaptation of zhajiangmian into Korean cuisine using Korean ingredients (which in the case of jajangmyeon is chunjang, a local Korean variety of tianmianjiang). In fact, Koreans specifically categorize it as a Chinese dish (and is a staple of Korean Chinese restaurants) rather than a Korean dish.
Would it work with ground chicken or turkey? I don’t eat pork.
Hi Susan, yes definitely! :)
-Team Marion's Kitchen
@@Marionskitchen Thank you.
Nice
Hi Marion! Question for you - I live in Middle America where, unfortunately, a lot of these ingredients aren't available. Would you consider doing a video with ingredients you can find anywhere? To get an idea of what is readily available to someone like me, check out a website of one of our local grocery stores; HyVee, Kroeger, Family Fare, etc. I think you might be surprised in what we're lacking and in what we have. So many of your recipes look amazing. I'd love to be able to make one! Thanks so much. Sending love from Nebraska, USA.
I think with the bean sauce, you can substitute that with miso paste. Red miso is the closest but if you can’t find that, then regular miso paste should be fine. You may need to adjust the amount of soy sauce because miso is a bit saltier. If you find that after adding all the ingredients for the sauce to be too salty, add a little sugar to balance it out.
If you can’t find shaoxing wine, you can use either sake, dry sherry, or mirin (sweet cooking rice wine)
For the noodles, if you can’t find Asian/Chinese noodles, you can even use thick spaghetti noodles. Udon noodles might be too thick but I don’t see why it wouldn’t work.
We understand your concern here in Ohio lol! As a long time fan of Marion's, I've realized while some of her ingredients are not typically available for all of us, she does use each frequently. We went ahead and found the specialty items online, so now we can use them in many of her recipes. Hope that helps!
@@mkryu Thanks so much!
@@tumbleweedwendy4318 It does, thanks! Although, my palate is DEFINITELY not up to hers in spice. I'm a wimp, lol. On a spice scale of 1-10, I'm a 1. I worked with a girl with a Hmong background, I think she was a 13. I couldn't be in the same room as her food. 😆
It’s worth ordering them online and freezing/vacuum-sealing what you don’t immediately use.
The original Jajangmyeon.
Hello. What can I substitute for wine since we don’t use it?
You can just leave it out if you don’t consume alcohol 😊 -Team Marion's Kitchen
Wow
Good
What can be substituted for the soybean paste (allergic to soy)?
So cool
Nice one
Yummy
Very yummy recipe 😋
What can i substitute for the soybean paste? This looks amazing and that’s the only ingredient i’m missing!
Love your videos!!!
Korean Doenjang will do.
Could you follow Beryl Shereshewsky's way of posting where you get your earrings? Yours are fabulous! We all want to know where we can find them! Thanks.
您好、加甜麵醬、及油爆薑蔥蒜油、味道會更多層次。
Is that soybean paste the same as the Korean Daesang Chung Jung One Soybean?
no …..
😋 yummy
How about adding stock instead of water to the sauce?
I'm making this this weekend! Lol
Not adding veg in this noodle is what we in Tianjin call "bare ass noodle" and is frowned up. Aside from cucumber and carrot, bean sprouts, chinese radish and scrambled egg are also frequently added in.
Could you use miso paste instead of the soybean paste?
Definitely a good swap. Flavours will be slightly different but still good!
@@Marionskitchen awesome! Thank you!!
Yummy 🤤🤤🤤🤤🤤
I'm learning
How would chicken mince work ?
I want to make this so bad but I don't have most of the ingredients!!! 😭 I think I'll try this now though with sake, miso and hoisin for the sauce and fish/shrimp... who knows? Could be good!
I think for sure try with those ingredients! It should still taste great 😊😊😊
What kind of noodles did you use again?
Marion has used fresh Hokkien or egg noodles in this recipe Freddie 😊 Here's the link to the full written recipe www.marionskitchen.com/beijing-style-noodles-zha-jiang-mian/ Hope this helps! -Team Marion's Kitchen
¿Can I use miso?
There's no link to the written recipe. I really want to make this one! Link please! 😊
Check now! Sorry, it should be there :-)
This reminds me of a dish from my childhood but instead of noodles we wrap the minced pork in lettuce.
👌👌
next time try to korean style zha jiang mian, it's worth to make once
Will definitely add it to the list :)
-Team Marion's Kitchen
it almost sounds like youre saying the korean "Jjajangmyeon" (black bean noodles) but i know theyre completely diff in flavor.
That's just the Korean version of the Chinese noodles.
Jajangmyeon is just the Korean version of zhajiangmian. It's why it's a staple of Chinese restaurants in Korea.
It’s pronounced similar cuz it’s the same dish but made by Chinese immigrants in Korea and changed the recipe. Jjajangmyeon is literally Jja Jang Myeon aka Zha jiang Mian.
Good 😍😋😋😋🤤🤤👍👍👍👍❤
❤️❤️❤️
What can I do in this kitchen to be paid some dollars? Very yummy yummy food
Apologies if this question has already been addressed but.......what happened to the garlic?
🥰🥰🥰🥰🥰
🤤🤤🤤
👏