Spicy and Sweet Savory Sauce with Egg Wonton Noodle – 炸醬麵 Zhajiangmian (Cantonese Style)

If you are looking for the ultimate Cantonese style comfort food, you are in the right place! You can find this dish in most traditional Cantonese style wonton houses. It is very easy to make and you can adjust how spicy you want according to your own liking. Very often shredded pork is used in the restaurant but I am using chicken breast for this recipe. Please feel free to substitute it with pork. 炸醬麵 Zhajiangmian is also a popular noodle dish in the Northern Chinese cuisine. They use wheat noodle and pair it with cucumber. Also they use grounded bean sauce as the base. I am a southerner so I am sticking to the Cantonese style instead.
Note:

• Save the left-over sauce in a container and keep in freezer – it is very handy when you are hungry
• Use egg wonton noodle for best result
• Do not overcook the noodle, 20 seconds in hot boiling water is good

Spicy and sweet savory Sauce with Chicken - 炸醬麵 Zhajiangmian (Cantonese Style)
Spicy and sweet savory Sauce with Chicken – 炸醬麵 Zhajiangmian (Cantonese Style)

Ingredients:

Egg Wonton noodle                                           1 package (about six noodle balls)
Water                                                                    8 quarts (bring to boil)
sesame oil                                                            4 tablespoons

Chicken breast                                                    1x (cut to long thin strips)
Kosher salt                                                           1 teaspoon
Sugar                                                                     1/2 teaspoon
Soy sauce                                                              1/2 teaspoon
Cooking wine                                                       1 tablespoon
Corn starch                                                          1 teaspoon mix with 4 teaspoons of water

In a small bowl, marinade the chicken strips for at least half an hour with the above ingredients.

Sauce:

Hoisin sauce                                                     1 cup
Hot red chili paste                                           1/2 cup (add more if you like it spicy)
Oyster sauce                                                      1/2 cup
Soy sauce                                                           1/4 cup
Sugar                                                                  2x tablespoons
Water                                                                 2 cups
Corn starch                                                       4 tablespoons mix with 1/2 cup of water
Shitake mushroom                                         2 cups (slice to thin strip)
Button mushroom                                          1 cup
Garlic                                                                1 teaspoon (chopped)
Shallot                                                              1 teaspoon (chopped)
Oil                                                                     3 tablespoons

Method:

Add 2 tablespoons of oil to a hot wok and place the marinated chicken strips to the wok, spread it out as a single layer. Turn chicken over after one minute and let it cook for another minute. Quickly stir the chicken over a few times. Use a spatula to remove chicken from wok and set aside.

Pour the remaining oil to wok. Brown garlic and shallot but don’t let it burn. Add hoisin, chilli, oyster sauces to the wok and stir it well. Add water, soy sauce and sugar to the mixture. Once the sauce is boiling, you can add the shitake and button mushrooms, mix well. Wait till the sauce is boiling again, return the already cooked chicken. Pour in the cornstarch water to thicken the sauce. Add more if the sauce is too thin or add more water if the sauce is too thick.

In a colander, spread out the noodles and make sure it doesn’t stick to each other. Put noodle in a pot of hot boiling water. Using a long fork to separate the noodle and let it cook for 20-20 “seconds”. An over cooked noodle will turn into a glue ball! Drain the water quickly and add the sesame oil to the noodle and mix well.

Use a ladle to pour cooked sauce on top of the noodle and garnish with chopped green onion.

Hoisin sauce, Red chili sauce, Oyster sauce
Hoisin sauce, Red chili sauce, Oyster sauce
Chicken Breasts
Chicken Breasts
Fresh Egg Wonton Noodle
Fresh Egg Wonton Noodle
Mushrooms
Mushrooms
Chicken strips in Wok
Chicken strips in Wok
Garlic and shallot in wok
Garlic and shallot in wok
Mix sauce in wok with garlic and shallot to enhance the flavour
Mix sauce in wok with garlic and shallot to enhance the flavour
Add water and the rest of the seasonings
Add water and the rest of the seasonings
Add mushrooms to the sauce
Add mushrooms to the sauce
Mix mushrooms well with the mixed sauce
Mix mushrooms well with the mixed sauce
Return chicken strips to the sauce
Return chicken strips to the sauce
Thicken sauce with cornstarch water
Thicken sauce with cornstarch water
Spicy and sweet savory Sauce with Chicken - 炸醬麵 Zhajiangmian (Cantonese Style)
Spicy and sweet savory Sauce with Chicken – 炸醬麵 Zhajiangmian (Cantonese Style)

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