Zhajiangmian

Name: Zhajiangmian
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb Fresh thick wheat noodles (cumian); 1/2 lb Ground pork (fatty); 4 tbsp Tianmianjiang (Sweet bean sauce); 2 tbsp Yellow soybean paste (Huangjiang); 1 tbsp Dark soy sauce; 1 tbsp Shaoxing wine; 1/2 English cucumber (julienned); 1 Carrot (julienned and blanched); 2 cloves Garlic (minced)

Northern Chinese noodle dish topped with a rich, savory fried bean sauce and pork.

40 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

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.

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