{"id":9650,"date":"2016-10-30T07:44:30","date_gmt":"2016-10-29T23:44:30","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=9650"},"modified":"2016-10-30T07:44:48","modified_gmt":"2016-10-29T23:44:48","slug":"taiwanese-style-zhajiang-noodles-%e5%8f%b0%e6%b9%be%e7%82%b8%e9%85%b1%e9%9d%a2%ef%bc%89","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=9650","title":{"rendered":"Taiwanese Style Zhajiang Noodles (\u53f0\u6e7e\u70b8\u9171\u9762\uff09"},"content":{"rendered":"

\"Zhajiang<\/strong><\/em><\/p>\n

\"Zhajiang<\/strong><\/em><\/p>\n

There are many versions of Zhajiang noodles in the eateries and restaurants, depending on which locality you are looking at. In restaurants featuring food from China, these noodles are topped with a blacker and perhaps oilier versions of bean paste minced pork and tofu cooked with dark soy sauce. This is the original version of ‘fried sauce noodle’ from which the other variations were derived. The Taiwanese version is ‘lighter’, with less oil and without the dark sauce (hence the lighter shade of brown). The Korean dish of Jajangmyeon uses fermented black soybean paste which is sweeter than both Chinese versions.<\/p>\n

<\/p>\n

I’ve previously tried making the Korean version of ‘Korean Jajangmyeon (\uc790\uc9f1\uba74)<\/a>‘<\/strong>, which was rather effortful but an interesting attempt to mimic the ‘Running Man’ diet.\u00a0 This time round, I would like to revisit the Chinese version – the lighter Taiwanese version – which has been lingering in my mind for a long time now. It is a teenage memory that formed when I ate this noodle dish at the Bukit Panjang shopping mall foodcourt. I remember very clearly how nice the meat sauce tasted in the noodles and how nice it would be if I could try making this dish myself one day.<\/p>\n

Here it goes ladies and gentlemen. Finally. The result of a taste memory formed 16 years ago…<\/p>\n

Ingredients<\/strong><\/em>:<\/p>\n