Entree: China – Beijing / Imperial North – 北京炸酱面 ➤ Běijīng zhàjiàngmiàn (Stir-fried wheat noodles topped with a savory fermented soybean and ground pork sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) fresh thick wheat noodles
- 1 lb (454 g) ground pork
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) sweet bean paste (tianmianjiang) or yellow soybean paste
- 2 tbsp (30 ml) fermented broad-bean paste (doubanjiang), optional for heat
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 g) granulated sugar
- 1 medium yellow onion, about 6 oz (170 g), finely diced
- 3 cloves (9 g) garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, about 10 g, minced
- 2 tbsp (30 ml) sesame oil, divided
- 2 tbsp (30 ml) vegetable oil (additional for frying)
- 1 small cucumber, about 6 oz (170 g), julienned for garnish
- 2 scallions, about 30 g, thinly sliced for garnish
- 1 cup (150 g) blanched baby bok choy or shredded napa cabbage, optional
- Salt to taste

Instructions

1. Prepare noodles and vegetables: bring a large pot of salted water to a boil. Cook noodles until just tender according to package or fresh noodle timing (usually 2–4 minutes), drain, toss with 1 tbsp (15 ml) sesame oil to prevent sticking, and set aside. Julienne cucumber and slice scallions.
2. Brown the pork: heat 3 tbsp (45 ml) vegetable oil in a large wok or heavy skillet over medium-high heat. Add ground pork and break up with a spatula; cook until well browned and starting to crisp at the edges, about 6–8 minutes. Drain excess fat if necessary, leaving flavorful bits.
3. Fry aromatics and paste: push pork to one side, add 2 tbsp (30 ml) vegetable oil if needed, then add diced onion, garlic, and ginger. Stir-fry until onion softens, about 3–4 minutes. Add sweet bean paste and doubanjiang if using; fry the paste with the pork and aromatics for 2–3 minutes until fragrant and the oil turns reddish-brown.
4. Season and simmer: stir in soy sauce, Shaoxing wine, and sugar. Add 1/4 cup (60 ml) water to loosen the sauce and simmer gently for 3–5 minutes so flavors marry. Taste and adjust salt or more sugar for balance.
5. Combine with noodles: add the cooked noodles and blanched greens (if using) to the wok. Toss thoroughly with tongs or two spatulas to coat noodles evenly with the sauce and to warm through, 2–3 minutes.
6. Finish and serve: drizzle remaining 1 tbsp (15 ml) sesame oil over the noodles, toss, and transfer to individual bowls or a large serving platter. Top with julienned cucumber and sliced scallions for freshness and crunch. Serve immediately.