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Zhajiangmian (Beijing Fried Sauce Noodles)

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20 min
Prep
20 min
Cook

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Ingredients

  • - 400 g (14 oz) fresh wheat noodles
  • - 300 g (10 oz) minced pork
  • - 4 tbsp sweet fermented bean paste (tianmianjiang)
  • - 2 tbsp yellow soybean paste (huangjiang)
  • - 3 cloves garlic, minced
  • - 1 tbsp fresh ginger, minced
  • - 2 tbsp vegetable oil
  • - 1 cucumber, julienned
  • - 100 g (1 cup) bean sprouts, blanched
  • - 2 spring onions, sliced

Method

  1. Heat the oil in a wok and sauté the garlic and ginger until fragrant.
  2. Add the minced pork and stir-fry until browned and cooked through, about 5 minutes.
  3. Stir in the sweet fermented bean paste and yellow soybean paste, and cook over low heat for 8-10 minutes, stirring often, until the sauce is thick and glossy.
  4. Meanwhile, cook the noodles in boiling water according to package directions, then drain.
  5. Divide the noodles among bowls, top generously with the sauce, and arrange the cucumber, bean sprouts and spring onion on top.
  6. Toss well at the table before eating.

Introduction: Zhajiangmian is a beloved Beijing noodle dish topped with a rich, savoury fermented soybean paste and minced pork sauce, traditionally tossed tableside with fresh cucumber and bean sprout garnishes for a satisfying midday meal.

Cultural Background: Zhajiangmian is a beloved Beijing noodle dish topped with a rich, savoury fermented soybean paste and minced pork sauce, traditionally tossed tableside with fresh cucumber and bean sprout garnishes for a satisfying midday meal.

Tips: Cook the paste slowly over low heat; rushing it can leave the sauce tasting raw and overly salty. Balancing the two bean pastes gives the signature depth; using only one makes the sauce one-dimensional.

Variations: Add diced firm tofu for a heartier sauce. Use ground chicken in place of pork for a lighter version.

Storage: Refrigerate sauce separately from noodles for up to 3 days.

Reheating: Reheat the sauce gently on the stovetop; cook noodles fresh for best texture.

Nutrition: Approx. 520 kcal, 24g protein, 20g fat, 60g carbohydrate per serving.

FAQs

Q: What can I substitute for tianmianjiang?
A: A mix of hoisin sauce and a little dark soy sauce can approximate it in a pinch, though the flavour will be sweeter.

Q: Is this dish very salty?
A: The fermented pastes are salty by nature, balanced by the fresh raw vegetable garnishes tossed through.