Beijing-style meat sauce and noodles (Zha jiang mian) from Cook’s Illustrated Magazine, May/Jun 2018 (page 19)

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Notes about this recipe

  • JaniceKj on July 06, 2021

    Couldn’t find miso paste. Substituted with gochujang paste and it was a hit! Super delicious! Made the recipe for 2, will make again.

  • Shewi128 on April 14, 2021

    I doubled the sauce and meat to make 2 full meals. I also couldn't find red miso, so I had to use white/yellow miso. This dish was incredibly salty (perhaps because of the miso substitution). However, we loved it. The addition of the bean sprouts was necessary for some fresh crunch. I also added more vegetables with bell peppers.

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