Description
The absolute soul food of Xiamen, Fujian. 'Sha Cha' evolved from Southeast Asian Satay sauce, localized in Fujian. This umami paste is dissolved into a rich, sweet-spicy soup, topped with seafood and offal over noodles.
Restaurants serving Sha Cha Mian (Fujian Shacha Noodles)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sha Cha Jiang
- Peanut butter
- Pork bone broth
- Evaporated milk
- Chinese noodles
- Shrimp
- Squid
- Pork
Instructions
- [Authentic Recipe]
- Boil a rich pork/chicken bone broth.
- Fry massive amounts of Sha Cha Jiang, peanut butter, and garlic to bloom aroma. Dissolve into the broth. Add salt, rock sugar, and evaporated milk to create a creamy golden soup.
- Boil shrimp, squid, pork, intestines, and fish balls briefly.
- Boil Chinese noodles and plate.
- Pile the cooked ingredients over the noodles.
- Flood with the boiling hot, rich Sha Cha soup.
Learn more Spice, substitutes, tips
Key spices
Dried shrimp umami of Sha Cha Jiang and intense peanut depth
Substitutes at Japanese supermarkets
Make soup using commercial Sha Cha Jiang, peanut butter, and JP mixed seafood
Pairing
Cold Beer / Oolong Tea
Trivia
A fusion dish unique to Xiamen, a historic overseas trading hub. Overseas Chinese returning from SE Asia brought back Satay sauce, fusing it with local seafood.
Eating tips & etiquette
Sip the rich soup while slurping noodles. The blend of peanut sweetness and seafood umami is very mild and delicious enough to drink to the last drop.
Allergen
Shrimp, Squid, Peanuts, Pork, Wheat, Soybeans, Dairy