Entree: China – Beijing – 炸酱面 ➤ Zhajiangmian (Fried-bean sauce noodles (noodles with pork and soybean paste))

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) ground pork
- 12 oz (340 g) fresh wheat noodles or Chinese la mian
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 1 medium cucumber, julienned (approx. 8 oz / 225 g)
- 3 scallions, white and green parts separated, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 4 tbsp (60 g) sweet bean paste / tianmianjiang
- 2 tbsp (30 g) yellow soybean paste (or one paste if unavailable)
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (12 g) sugar
- 1/4 cup (60 ml) water or low-sodium chicken stock
- 1 tsp (5 ml) toasted sesame oil (for finishing)

Instructions

1. Heat 1 tbsp vegetable oil in a wok or skillet over medium-high heat; add minced garlic and ginger and the white parts of the scallions, stir-fry until fragrant (30–45 seconds).
2. Add 1 lb (454 g) ground pork and break up with a spatula; cook until browned and most liquid has evaporated, about 6–8 minutes.
3. Push pork to the side, add remaining 1 tbsp oil and the sweet bean paste and soybean paste; stir-fry together 1–2 minutes to bloom the paste, then mix into the pork.
4. Add 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar and 1/4 cup (60 ml) water or stock; simmer 3–5 minutes until sauce thickens slightly—adjust seasoning with a pinch more sugar or soy if needed.
5. Cook 12 oz (340 g) noodles according to package until just al dente; drain and toss with 1 tsp (5 ml) sesame oil to prevent sticking.
6. Divide noodles among bowls, spoon the pork sauce generously over each portion, and top with julienned cucumber and sliced scallion greens. Mix before eating.