Sazbami

Sazbami is a noodle-based dish described in contemporary culinary writing as a fusion prepared with noodles and a savory sauce, often including meat or tofu and vegetables. The name is a compound of 'saz' and 'bami'; 'bami' is a loanword used in several Southeast Asian cuisines for noodles, while 'saz' may refer to a regional spice blend or stylistic element in various sources.

Typical sazbami uses long or flat egg noodles, protein such as beef, chicken, or tofu, and vegetables like cabbage, carrots, and onions. Aromatics include garlic and ginger; the sauce combines soy, sesame, and sometimes a touch of sweetness from sugar or hoisin. Dishes can be prepared as a stir-fry served dry or with a light broth.

Regional variations differ in noodle type and sauce intensity. Some versions emphasize a spicy chili kick; others focus on a richer, umami-heavy glaze. Garnishes commonly include scallions, sesame seeds, and cilantro.

There is no universally agreed origin; sazbami is described in some sources as a modern fusion dish that emerged in urban multicultural dining scenes during the late 20th or early 21st century. It is often featured in casual eateries and festival menus that showcase cross-cultural flavors.

See also: noodle dishes, fusion cuisine, bakmi, la mian.