Pork and Soybean Paste Noodles — Beijing Zhajiang Noodles
Beijing's most beloved noodle dish, thick wheat noodles topped with a rich slow-cooked sauce of minced pork and fermented soybean paste, finished with crisp cucumber, radish, and bean sprouts.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince garlic (4 cloves) and grate ginger (2 tsp). Julienne cucumber (160g) and radish (120g). Slice scallions (2 stalks). Blanch bean sprouts 30 seconds, drain. Mix yellow soybean paste (1/2 cup), sweet bean sauce (2 tbsp), Shaoxing wine (2 tbsp), soy sauce (2 tsp), and sugar (1 tsp) in a bowl.
Saute
Heat oil (2 tbsp) in a wok or large skillet over medium heat. Add garlic and ginger, stir-fry 30 seconds until fragrant. Add pork (300g), stir-fry 5–6 minutes over medium-high heat, breaking up clumps, until browned and cooked through.
Build
Add soybean and sweet bean sauce paste to pork, stir-fry 2 minutes over medium heat until darkened and coats the meat evenly.
Simmer
Pour in wine-soy mixture and water (120ml). Reduce heat to low and simmer 15 minutes, stirring occasionally, until sauce is thick, glossy, and deeply savoury.
Boil
While sauce simmers, bring a large pot of salted water to a boil. Cook noodles (240g) per packet instructions until just tender. Drain and rinse briefly with cold water.
Plate
Transfer noodles to two bowls, spoon pork sauce over the top. Arrange cucumber, radish, and bean sprouts alongside. Scatter scallion and serve, stirring everything together at the table.
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