Zhajiangmian (Fried Sauce Noodles)
A bowl of authentic Zhajiangmian features savory fried sauce with tender pork, served over chewy noodles and topped with fresh vegetable garnishes, embodying the classic taste of Beijing.
Ingredients
13 items- Hand-pulled noodles (or thick wheat noodles) 400g
- Pork belly 300g
- Sweet bean sauce (Tianmianjiang) 6 tbsp
- Yellow soybean paste (Huangjiang) 4 tbsp
- Scallions 2
- Ginger 1 small piece
- Garlic 4 cloves
- Cucumber 2
- Bean sprouts 200g
- Cooking oil 3 tbsp
- Shaoxing wine (or dry sherry) 2 tbsp
- Sugar 2 tsp
- Water as needed
Nutrition
Steps （8 steps）
Cut 300g pork belly into 0.5cm cubes. Slice 2 scallions, mince ginger and garlic. Shred 2 cucumbers. Blanch 200g bean sprouts and drain.
In a bowl, combine 6 tbsp sweet bean sauce and 4 tbsp yellow soybean paste with 3 tbsp water; stir until smooth.
Heat wok over medium heat, add 3 tbsp oil. Add pork cubes and stir-fry over medium-low heat until lightly browned and fat renders, about 4 minutes.
Increase heat to high, add scallions, ginger, and garlic; stir-fry until fragrant, about 30 seconds.
Pour in the sauce mixture; reduce heat to medium-low and stir constantly to prevent sticking. Cook until the sauce darkens and aroma deepens, about 5 minutes.
Add 2 tbsp Shaoxing wine and 2 tsp sugar; stir for 1 minute. Pour in 1/2 cup water, simmer over low heat until thickened and coats the back of a spoon, about 3 minutes.
In a separate pot, boil water and cook 400g noodles until al dente (no white core). Drain and rinse under cold water; divide among 4 bowls.
Top each bowl of noodles with the fried sauce, cucumber strips, and bean sprouts. Mix well before eating. Add vinegar or minced garlic if desired.
Tips
The key to a great fried sauce is slow cooking over low heat to blend the flavors. Rinsing noodles in cold water improves texture. Garnishes can vary with season — try edamame or diced celery.
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