Beijing Zhajiang Noodles
A classic Beijing-style noodle dish with savory fried sauce, crispy pork belly, and fresh cucumber and bean sprouts. Simple yet satisfying, it's a beloved home-cooked staple.
Ingredients
10 items- Pork belly 300 g
- Sweet bean sauce 3 tbsp
- Dried yellow soybean paste 2 tbsp
- Handmade noodles 400 g
- Cucumber 1
- Soybean sprouts 150 g
- Scallion 1 piece
- Ginger 1 small piece
- Garlic 3 cloves
- Cooking oil 2 tbsp
Nutrition
Steps （9 steps）
Cut 300 g pork belly into 0.5 cm cubes. Set aside.
Cut cucumber into thin strips; trim soybean sprouts and blanch in boiling water for 30 seconds, then drain and cool.
Chop scallion, mince ginger and garlic. Set aside.
In a bowl, mix 3 tbsp sweet bean sauce, 2 tbsp dried yellow soybean paste and 2 tbsp water until smooth.
Heat 2 tbsp oil in a wok over low heat. Add pork belly and stir-fry until it renders fat and turns golden brown, about 5 minutes.
Increase to medium heat, add scallion, ginger and garlic; cook for 30 seconds. Then add the sauce mixture, reduce heat to low, and stir constantly until the sauce thickens and oil separates, about 8-10 minutes.
Bring a large pot of water to a boil. Add noodles and cook until they float and no white core remains, about 3-4 minutes. Drain and rinse under cold water.
Place noodles in bowls. Top with about 4 tbsp of the fried sauce, cucumber strips and bean sprouts.
Mix thoroughly before eating so that each noodle is coated with sauce.
Tips
Always cook the sauce over low heat and stir constantly to prevent burning. Choose pork belly with alternating layers of fat and lean for best flavor. Rinsing noodles in cold water after cooking makes them more chewy.
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