Beijing-Style Zhajiang Noodles recipe - ingredients, nutrition and when to eat it
Beijing-Style Zhajiang Noodles are a northern Chinese noodle dish topped with pork stir-fried in fermented soybean paste and mixed with julienned cucumber.
Beijing-Style Zhajiang Noodles are a northern Chinese noodle dish topped with pork stir-fried in fermented soybean paste and mixed with julienned cucumber. The savory, nutty sauce pairs well with the crisp cucumber. It makes a satisfying lunch or dinner.
Chinese · 25 minutes to cook
Tips: Briefly stir-fry the fermented soybean paste over low heat so it develops a nutty aroma without becoming bitter.
Tips: Drain the noodles thoroughly after boiling so the sauce does not become watery.
Tips: Add the julienned cucumber just before serving to keep it crisp.
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Ingredients (1 serving)
- Chinese-style noodles — 220 g
- Ground pork — 70 g
- Black bean paste — 1 Tbsp
- Cucumber — 0.5 pc
- Onion — 0.3 pc
- Cooking oil — 1 tsp
- Sugar — 0.5 tsp
- Water — 2 Tbsp
- Cornstarch — 0.5 tsp