Old Beijing Zhajiang Noodles (Noodles with Fried Soybean Paste)
Classic Beijing noodles topped with a savory sauce made from yellow soybean paste and sweet bean sauce, stir-fried with pork. Served with fresh julienned cucumber and bean sprouts. A hearty and authentic home-style dish.
Ingredients
12 items- Hand-pulled noodles or thick noodles 300g
- Pork belly 200g
- Dry yellow soybean paste (干黄酱) 2 tbsp (30g)
- Sweet bean sauce (甜面酱) 2 tbsp (30g)
- Scallions 1 stalk
- Ginger 1 small piece
- Garlic 2 cloves
- Cooking wine 1 tbsp
- Sugar 1 tsp
- Cucumber 1
- Mung bean sprouts 100g
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Cut pork belly into 0.5 cm cubes. Dissolve dry yellow soybean paste with 2 tbsp warm water, then mix with sweet bean sauce. Julienne cucumber. Blanch bean sprouts for 30 seconds and rinse with cold water.
Heat a wok over medium heat, add 1 tbsp oil. Stir-fry pork cubes for 2 minutes until they change color and render fat, with slightly crispy edges.
Add chopped scallions, minced ginger and garlic. Stir-fry over medium heat for about 1 minute until fragrant.
Reduce heat to low. Add the mixed sauces and stir constantly with a spatula for 5 minutes, until the sauce thickens, oil separates from sauce and floats on top.
Drizzle cooking wine along the edge of the wok, add sugar. Continue to stir-fry over low heat for 1 minute to combine flavors.
Bring a pot of water to a boil. Cook noodles until just tender (3-4 minutes). Drain, rinse with cold water, and place in bowls.
Top the noodles with the fried sauce, cucumber shreds and bean sprouts. Mix well before eating. Optionally add vinegar, garlic or chili oil to taste.
Tips
Fry the sauce over low heat and stir continuously to prevent burning. Rinsing noodles with cold water after cooking gives them a chewy texture. The toppings can be varied with blanched peas, celery, etc.
You May Also Like
More recipes you might enjoy
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.