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Zha Jiang Mian (炸酱面), or "Fried Sauce Noodles" is so famous in China that the mere mention of it makes people think of Beijing where it’s sold everywhere!
Shanghai Hot Sauce Noodles (Lajiang Mian）
Shanghai Hot Sauce Noodles, Shanghai Lajiang Mian (上海辣酱面) or sometimes “doubanjiang mian (豆瓣酱面) is comprised of noodles, broth, and a spicy mixture of pork, tofu, peanuts, spicy chili bean paste, and sugar). The spicy, savory mixture poured over a hot bowl of noodles is simply delicious, if not addictive.
Shanghai Fried Noodles (Cu Chao Mian)
Shanghai Fried Noodles: our authentic take on a popular Chinese dish. This recipe is so simple to make, and it will be on the table within 15-20 minutes.
Zha Cai Rousi Mian - A Classic Chinese Noodle Soup - The Woks of Life
This bowl of Chinese Zha Cai Rousi Mian is as tasty as it is easy. The savory pork and Chinese pickle contrasts perfectly with the pure broth and noodles.
Chinese Pork Mince with Noodles ("Chinese Bolognese")
Affectionately referred to as "Chinese Bolognese", the proper name for this tasty, super quick Chinese Pork Mince with Noodles is "Za Jiang Mian".
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Saozi Mian is a noodle soup from Shaanxi province made with a variety of colorful ingredients and a spicy tangy soup base.
Dan Dan Noodles (Spicy Sichuan noodles)
Get your sichuan spicy noodle fix! Dan Dan Noodles does call for a trip to the Asian store. But once you've got everything, it's a cinch to make!
Yunnan Rice Noodle Soup (云南小锅米线)
China's Yunnan Province is known for rice noodles, and this noodle soup is popular there! It's a great mix of textures and spicy, tangy, and savory flavors.
Zucchini with Glass Noodles
This zucchini with glass noodles recipe is our take on a Cantonese dish you'll often see with dried shrimp. We use ground pork or chicken!
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Fuchsia Dunlop's Zhajiang Noodles from her new cookbook Every Grain of Rice feature a thick, savory concoction of ground pork belly and sweet fermented sauce (tianmianjiang)—almost blindingly salty on its own, but mellowed when tossed with the mild wheat noodles and assorted blanched vegetables.
Serve With
Red Cabbage Salad w/ Crispy Spring Onions and Potato Sticks
Cold dishes are a common appetizer in China, especially in Beijing. All menus have a variety of these cold dishes just as sure as you'll find mozzarella sticks, wings, and potato skins at a Friday's. While
Bok choy with oyster sauce and crispy garlic
You should always have a big plate of greens on your table for a Cantonese family-style meal. This saucy bok choy with crispy garlic is delicious!
Spicy Bamboo Shoot Salad
Serve this easy Chinese spicy bamboo shoot salad recipe as an appetizer (either cold or at room temperature) or as a side dish!
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Many Chinese restaurants will serve pickled cabbage as a complimentary appetizer. Pickled cabbage is sweet, sour and refreshing to wake up your taste buds
Quick Cucumber Salad with Asian Dressing
This cucumber salad is actually a really common way to prepare cucumbers in Chinese cuisine. It’s got a lot of raw garlic (Beijingers are uncommonly fond of strong garlic flavors) and soy. Serve as a salad or a side dish.
Chinese Cucumber Salad: Easy & Tasty - The Woks of Life
This delicious, easy Chinese Cucumber Salad has a mild garlic flavor balanced with the perfect amount of salt and rice vinegar. And just 30 minutes to make!
Boiled Daikon Radish
This boiled daikon radish dish is a surprisingly tasty side that requires no oil nor a wok. It's pure daikon flavor without being bland at all!
Smashed Asian Cucumber Salad
This smashed Asian cucumber salad is packed with flavor from a zingy dressing, garlic, and cilantro. It only takes 10 minutes to make!
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Suanla Chaoshou (Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce)
Suanla chaoshou, the Sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil, are easy to make.
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Cold Sichuan-Style Noodles with Spinach and Peanuts
This hot and numbing cold noodle salad is a take on Dan Dan Mian, with spinach replacing a healthy portion of the noodles. The tangy and hot dressing slings wonderfully to the blanched leaves, delivering powerful and balanced flavor in every bite.