Ok. Let’s get back to posting food. 🥸 [Zha Jiang Mian not JaJangMyeon or as my Mom calls it: Taiwanese Spaghetti] Supposed to be on noodles, but I was lazy and had rice in the rice cooker... This dish, amongst a handful of others, literally raised me. Every weekend the family would go to this one noodle shop in Arcadia, then Rowland Heights, and then Irvine and Diamond Bar (Taiwanese American friends in California would know the one) and I would eat this weekly. To the point where the aunties working the restaurant would tell me to try something else. Here’s my version. But it’s nowhere as good as @ajrestaurant Sauce: 1 lb of chopped pork butt or NOT lean ground pork 2 tsp soy sauce plus more for seasoning 1 tsp sugar plus more for seasoning 1 tsp of corn starch. 1 tsp Chinese Rice wine (optional) 1/4 cup minced shallots and/or scallion 1 heaping tbs of soybean paste (doubanjiang) not the spicy kind 1 heaping tbs of sweet flour paste (tianmianjiang or sweet bean sauce) 2 dried shiitake - rehydrated and chopped, reserve the liquid (optional) Toppings: Minced Scallions Julienned Cucumbers Blanched Bean Sprouts Steps: -mix pork, soy sauce, sugar, and starch (and wine if using) and let sit for at least 15 minutes while you prepare vegetables for toppings -in a sauce pan or cast iron skillet, sauté shallots/scallion with oil (and mushroom if using) until it starts to brown -add pork mixture to the pan with marinade and stir until it begins to cook -add the flour sauce and bean sauce and stir until pork is cooked through, add 1 tbs (or more) of water (or mushroom soaking liquid) if it’s too dry - season to taste with salt, more soy sauce, or sugar to balance the flavor. To serve: Over cooked noodles or rice, add a few tbs of the pork sauce, some julienned cucumber, and bean sprouts. Top with scallions, take a picture for the gram, and mix and enjoy. Sauce can made days before and reheated over a skillet. I actually like it after it has a day for the flavors to meld. Plus then you can eat it for breakfast like I do.