Zhajiangmian
Northern Chinese noodle dish topped with a rich, savory fried bean sauce and pork.
Contains common allergens
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Instructions
- 1
Mix the Bean Sauces: In a small bowl, combine the sweet bean sauce, yellow soybean paste, dark soy sauce, and Shaoxing wine with 1/4 cup of water to loosen the mixture.
- 2
Fry the Pork: Heat a wok over medium-high heat with 2 tbsp of oil. Add the ground pork and stir-fry until completely browned and slightly crispy.
- 3
Aromatize: Push the pork to the side. Add the minced garlic to the oil and fry for 15 seconds until fragrant, then toss with the pork.
- 4
Cook the Meat Sauce: Pour the mixed bean sauce into the wok. Lower the heat to medium-low and simmer the sauce for 10-15 minutes, stirring occasionally. The oil should separate slightly from the dark, rich, thick paste.
- 5
Boil the Noodles: Bring a large pot of water to a boil. Cook the fresh noodles for 3-4 minutes until al dente. Drain thoroughly and divide among serving bowls.
- 6
Assemble: Top the warm noodles generously with the rich pork and bean sauce. Arrange the julienned cucumber and blanched carrots around the edge. Mix thoroughly before eating.
Plan it in Listahan
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