never ending noodles…

I’ve always had a soft spot for noodles in every shape and form, and honestly, I’d be happy eating them every day—if only they didn’t make me gain weight! With so many wonderful noodle dishes to choose from, Jia Jiang Mein is the one I keep coming back to.

The sauce: For me, the real magic of this dish is the wonderfully fragrant sauce, made with fermented soybean paste and fried green onions. I love adding meat, mushrooms, dried tofu, dried shrimp, or whatever sounds good that day—and I hope you’ll make it your own, too. Let everything simmer gently until the sauce is thick and rich, then finish it with a splash of sesame or peppercorn oil for an extra burst of savory aroma.

The noodles: The good news is that almost any noodle tastes wonderful with this sauce, so feel free to use a favorite. My personal pick is a whole-wheat noodle about the width of fettuccine, because its broad surface catches every bit of that delicious sauce. Just remember to cook the noodles al dente, like Italian pasta, so they stay pleasantly firm rather than turning soft and mushy.

The extras: This is the fun part, where you get to make Jia Jiang Mein completely your own. Add whatever you enjoy! I always come back to crisp, julienned cucumber with a little pickled garlic or onion on the side—it gives every bowl a fresh, flavorful finish.