Zhajiangmian
Old Beijing's fried sauce noodles: ground pork slow-fried in yellow soybean paste, tossed with noodles and crisp raw vegetables.
Meat
⚠ Contains: Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g fresh wheat noodles
- 300g ground pork (with some fat)
- 3 tbsp yellow soybean paste, 1.5 tbsp sweet bean sauce (2:1 ratio)
- 1 tbsp Shaoxing wine
- 1 thumb ginger, minced, 3 cloves garlic, minced
- 1 cucumber, julienned
- 1 radish, julienned
- 1/2 cup blanched bean sprouts
- 2 tbsp oil
Steps
- Heat oil in a wok, and saute ginger and garlic until fragrant.
- Add ground pork, breaking it up, and cook until it renders some fat.
- Stir in the yellow soybean paste and sweet bean sauce, and fry slowly over low heat for 8-10 minutes until the paste darkens and the oil separates slightly.
- Add Shaoxing wine and a splash of water if the sauce gets too thick, simmering a few more minutes.
- Cook the noodles in boiling water until just tender; drain.
- Top the noodles with the fried sauce and arrange cucumber, radish, and bean sprouts alongside.
- Toss everything together at the table before eating.