a dish of springy white noodles stained by dark-as-ink black bean sauce. If you think it sounds like the Northern Chinese dish zhajiangmian, that’s because it’s a direct descendant.

we call for the more ubiquitous jarred Chinese black bean sauce. We also drop the peanut oil in favor of vegetable oil, which is lower in saturated fat. More Fast Asian Recipes Shawn McClain is a ...

Also known as 'zhajiangmian and chajangmyeon', respectively ... The dish consists of noodles covered in a thick black bean sauce, along with various vegetables and sometimes meat.

Zhajiangmian ... black – from the use of black bean paste, instead of the Chinese soybean or broad bean paste. Jajangmyeon also has a lot more vegetables in the sauce – often Korean squash ...