Tuesday homecooked lunch – 川味炸酱面 Szechuan style Zhajiang Mian. Many of us are accustomed to eating the 老北京炸酱面 Beijing version of Zhajiang Mian or better known as 京酱面 or even the Korean “Jajangmyeon” but not many might have tried the Szechuan version of this noodle dish which one ironically, may not be able to find in Sichuan China itself! This is only because it is an improvisation of the original form, cooked and sold by the KMT soldiers and their families from Sichuan who retreated with Chiang Kai Shek in the mass exodus from Mainland China to Taiwan in 1949.
Making lunch for one is often a simple yet ironically troublesome affair. When I’m at home over lunchtime, its usually involves whipping up a simple fried rice or instant noodles to be enjoyed with luncheon meat, chicken franks or CP shrimp wantons! Instant gratification I tell you… well, its more like less washing up for me afterwards! A couple of days ago, Eelin from the batter baker was asking me over MSN what she could do with hoisin sauce and leftover tau kwa and there could only be one answer, 炸醬麵 Zha Jiang Mian! Its easy to prepare as long as you have all the ingredients in place and yet, it could easily be tailored to suit your own liking or more importantly whatever’s in your fridge. Today I found myself craving for this dish which I hadn’t made in quite a while. So here goes!