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Beijing Zha Jiang noodles with pork, cucumber and bean sprout toppings
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5 from 15 votes

Zha Jiang Mian (炸酱面)

Pork cubes cooked in a salty, fragrant sauce, then served with noodles and various vegetables, Zha Jiang Mian is a signature Beijing dish full of flavour and freshness.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Chinese
Keyword: Noodles
Servings: 4
Calories: 618kcal
Author: Wei Guo

Ingredients

For the sauce:

  • 4 tablespoon dry yellow soybean paste
  • 1 tablespoon sweet bean sauce or hoisin sauce
  • 300 ml water 1 ¼ cup
  • 2 tablespoon cooking oil
  • 1 star anise
  • 2 stalk scallions chopped
  • 1 teaspoon ginger minced
  • 200 g pork, diced 7oz (see note 1)
  • 1 teaspoon Shaoxing rice wine

For the vegetables

  • 150 g beansprouts 5oz
  • 150 g fresh green soybeans/edamame 5oz
  • 1 large cucumber julienned
  • 6 radish sliced

For the noodles

  • 4 servings fresh or dried noodles see note 2

Instructions

  • In a bowl, dilute dry yellow soybean paste and sweet bean sauce (or hoisin sauce) with water. Set aside.
  • Heat up oil in a wok over medium-high heat. Add star anise, spring onion (the green part) and ginger. Leave to sizzle until fragrant. Stir in pork and rice wine. Cook until the pork becomes pale.
  • Pour in the diluted sauce. Bring it to a boil then leave to simmer for 20 minutes.
  • Then boil on full heat to thicken the sauce to the desired consistency. Stir in the white part of the scallions.
  • Blanch beansprouts and green soybeans in boiling water (cucumber and radish are served raw). Take them out then drain.
  • In the same pot, cook noodles. Drain and rinse under cold water for a few seconds.
  • Place the noodles in 4 serving bowls. Top with the sauce and vegetables.

Notes

1. For better taste, use the cut of pork that contains some fat. You may use minced pork as a substitute if you wish. It’s also possible to use beef, lamb, chicken, tofu or shiitake mushroom as the main ingredient.
2. I usually use fresh hand-pulled noodles for this recipe. Dried noodles are good too (even Spaghetti works well). I cook about 100g/3.5 oz dried noodles for each person.
3. Please feel free to choose other vegetables as topping. Chinese cabbage, carrot, celery are great too.

Nutrition

Serving: 1serving | Calories: 618kcal