A zhajiangmian recipe that’s as tlexible as it is delicious
As a kid, Josh Ku often went to Taiwanese restaurants in Flushing, Queens. A highlight of these family trips was zhajiangmian — a bowl of thick, chewy fresh wheat noodles covered in a savory-sweet pork-studded gravy and showered with chilled cucumber shards. Tossed together, the noodles were not soupy but not dry, hot yet cool, texturally all over the place, and impossible to stop slurping., a Taiwanese American restaurant in Brooklyn’s East Williamsburg, he put lamb zhajiangmian on the menu.
“It’s savory, but the sauce is so rich with sweetness and a bunch of other flavors like umami,” says Frankie Gaw, author of. “It almost reminds me of mole, which has a similarly deep flavor profile.” In Taiwan, it’s not uncommon to find zhajiangmian with extra toppings like slivered carrots, blanched greens, or green soybeans . Some chefs might use chopped pork instead of ground, and yellow soybean paste, or gan huangjiang, in addition to tianmianjiang. Chopped scallions and/or cilantro and crispy fried shallots might also be used as garnish.
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