Beijing-Style Zhajiangmian (Noodles with Pork and Fermented Bean Sauce) recipe - ingredients, nutrition and when to eat it
This Chinese-style zhajiangmian features wheat noodles tossed with a sauce of pork and fermented black bean paste.
This Chinese-style zhajiangmian features wheat noodles tossed with a sauce of pork and fermented black bean paste. Shredded cucumber adds a refreshing crunch to the savory, deeply flavored sauce. It makes a satisfying lunch or an easy, comforting dinner.
Chinese · 25 minutes to cook
Tips: Fermented black bean paste can turn bitter if cooked too long over high heat, so stir-fry it briefly over medium heat.
Tips: Serve the noodles separately rather than simmering them in the sauce so they keep their springy texture.
Tips: If the sauce is too thick, add another tablespoon or two of water to adjust the consistency.
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Ingredients (1 serving)
- Chinese wheat noodles — 200 g
- Ground pork — 80 g
- Sweet bean sauce — 2 Tbsp
- Onion — 80 g
- Cucumber — 50 g
- Green onion — 15 g
- Garlic — 1 pc
- Cooking oil — 1 Tbsp
- Sugar — 1 tsp
- Cornstarch — 1 tsp
- Water — 100 ml