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Shanghai Zha Jiang Noodles 上海炸酱面

by Angie Liew
Shanghai Zha Jiang Noodles

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Shanghai Zha Jiang Noodles
A Simple Noodle Dish: Shanghai Zha Jiang Noodles 上海炸酱面

Shanghai Zha Jiang Noodles (上海炸酱面) literally means “Fried Sauce Noodles” is actually a meat sauce noodles in soybean paste. I would say, its the Asian version of spaghetti with meat sauce. A deeply flavourful noodle dish, it consists of thick wheat noodles topped with zhajiang sauce.

Shanghai Zha Jiang Noodles

Filled with The Signature Fragrance of Fermented Soybean Sauce

This flavourful sauce is made by simmering stir-fried ground meat with a thick fermented soybean sauce which is the highlight of this noodle dish. The two essential soybean sauce vital for this dish consists of the sweet bean sauce and the ground soybean paste. It gives the noodles a lovely savoury flavour.

Garnish with red chilies and spring onions.

Only Simple Ingredients Needed To Make This Delicious Noodle Dish

This Shanghai Zha Jiang noodle recipe has very simple ingredients that create a really flavourful noodle dish. The fermented bean paste sauces is fried to bring out its depth of flavour and the sauce is gently cooked with mince meat until it’s super rich. Topped on cooked noodles, it infuses the noodles with a satisfying intense richness. Its a dish of perfectly chewy noodles with a thick and flavourful meaty sauce.

As always, ENJOY!

Shanghai Zha Jiang Noodles
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Shanghai Char Jiang Noodles 上海炸酱面

Recipe by Huang Kitchen, Angie Liew
A simple but flavourful noodle dish, this Shanghai Zha Jiang Noodles is super easy to make and only requires a few ingredients! Perfectly chewy noodles with a rich, deeply flavored meat sauce. The perfect one meal dish to prepare for for lazy nights and busy afternoons.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes

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Servings: 2 people



  • 250 grams thick noodles, fresh
  • 100 grams meat, minced
  • 1 tbsp Tapioca flour, marinate meat
  • 1 can button mushrooms, diced

Sauce Ingredients:

  • 1 cloves garlic, minced
  • 20 grams onion, diced
  • 1 tbsp chili bean sauce, doubanjiang sauce
  • 1 tbsp black bean sauce
  • 300 ml chicken stock


  • ½ tbsp soy sauce
  • ½ tbsp dark soy sauce
  • ¼ tsp ground white pepper
  • ½ tbsp sugar

Cornstarch Mixture:

  • 2 tsp cornflour
  • 60 ml water


  • 1 stalk spring onion/scalion, diced
  • 1 red chili, diced


    • Cook noodles.
      First, cook the fresh thick noodles in boiled water for about 5 minutes.
    • Drain and set aside.
      Drain well and set aside on a plate.
    • Marinade meat.
      Next, marinade minced meat with tapioca flour for at least 30 minutes. And we are ready to make the gravy for the noodles.

    Cook meat sauce:

    • Cook meat gravy.
      First heat up wok with 2 tablespoons of cooking oil and saute chopped garlic and onions until fragrant. Add marinated meat and fry till meat changes colour. Then mix in spicy and sweet bean paste. Continue frying and add in sliced button mushrooms.
    • Fry shanghai noodles.
      Next, add in chicken stock and seasonings. Bring the stock mixture to a boil.
    • Cook gravy.
      Add cornstarch mixture, and mix till gravy thickens.
    • Shanghai Cha Chiang Noodles
      Pour gravy over thick noodles and serve immediately.
    • Garnish with red chilies and spring onions.
      Garnish with spring onions and red chili before serving. Be sure to mix well the noodles and gravy and ENJOY!


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Use Shanghai noodles or any thick and chewy noodles for this dish. The noodles can be bought fresh or dried.
The meat sauce can be made a few days ahead and kept refrigerated in airtight container before use. It can be quite salty and strongly flavoured so be sure to mix with a generous amount of noodles before eating.
The saltiness of the sauce can be adjusted by reducing or increasing the amount of beanpaste use in making the sauce.
Course: Lunch, Main, Noodles & Pasta
Cuisine: Asian, Chinese
Keyword: beanpaste, noodles, sauce

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