Zhajiang noodles (Zhájiàng miàn) from All Under Heaven: Recipes from the 35 Cuisines of China (page 43) by Carolyn Phillips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on October 18, 2022

    I've since made this with Dunlop's version and to be honest I now like the Dunlop version better.

  • krista_jo on February 11, 2019

    Made this again but deep-fried the eggplant. Rich and delicious but sauce could have used less oil (I used 6tbsp). This time I also made the suggested hand-pulled noodles (recipe for Biangbiang noodles (p. 354)). They are amazing! The knead/rest/knead/rest/knead/rest (etc.) cycle made them wonderfully chewy. The dough was easy to roll out and didn't stick. The process of hand-pulling and splitting each piece of dough was difficult to begin with, and I worried that I had wasted my time, but about 1/4 through shaping the noodles I got the hang of it and the noodles became less rustic! (For me, the process was somewhat different than in the book. 1: make the 'dent' using a chopstick on its side; 2: stretch a bit, by putting fingers together and pulling a small amount and repeating that process along the length of the noodle; 3: grasp both ends and stretch some more, very gently, while gently whacking the middle of the noodle on the counter; 4: split noodle apart and lay on tea towel.)

  • Delys77 on January 30, 2018

    We really liked this dish. Eggplant took about 25 minutes at about 375 in my oven. The dish comes together quickly enough that it can be done on a weeknight. I used fresh pappardelle but I think dried broad egg based noodles of any type would be fine. The flavour is a good balance of sweet and umami and the addition of the eggplant makes it quite hardy. I noticed that I have made Dunlop's version too which I noted was a bit fiddly. This wasn't fiddly but perhaps called for far fewer vegetables. I also went with about 2 tb of sesame oil and that was plenty.

  • hirsheys on January 07, 2018

    All in all, this was good, but too oily in my opinion. Also, the sesame oil taste overwhelmed a bit. I think using just a bit of extra corn/peanut oil instead, then finishing with just a little sesame at the end would be better. (I've heard that sesame oil loses taste when it cooks, so I don't think it's worth the cost.) Finally, I think the eggplant is an interesting addition, but should be cut much smaller and cooked until really squishy so that it doesn't impact the texture overall. I may try this again at some point, but prefer the version from Pantry 7.

  • krista_jo on January 31, 2017

    Eggplant is a delicious addition to this recipe. Roasting took at least 5 minutes longer than called for.

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