Zhajiangmian

Ingredients

• 200 g ground pork
• 3 tbsp fermented soybean paste (doubanjiang)
• 2 tbsp sweet bean paste (tianmianjang)
• 2 tbsp vegetable oil
• 2 cloves minced garlic
• 1 tbsp minced ginger
• ½ medium diced onion
• ½ medium diced carrot
• ¾ cup water or chicken broth
• 1 tbsp soy sauce
• ½ tsp sugar
• 300 g fresh egg noodles or wheat noodles
• ½ cup thinly sliced cucumber
• 2 stalks scallions, sliced
• 1 tsp sesame oil

Instructions

1. 1

   Mince garlic and ginger. Dice onion and carrot into small cubes. Slice cucumber into thin strips. Slice scallions.

2. 2

   In a small bowl, mix fermented soybean paste and sweet bean paste together until combined.

3. 3

   Heat vegetable oil in a 12-inch wok or large skillet over medium-high heat. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.

4. 4

   Add ground pork, breaking it into small pieces with a wooden spoon. Cook for 4-5 minutes until pork is browned and cooked through.

5. 5

   Add diced onion and carrot, stir-fry for 2 minutes until softened.

6. 6

   Add the mixed bean pastes, stirring constantly for 1-2 minutes to combine and toast the paste slightly.

7. 7

   Pour in water or broth, add soy sauce and sugar. Stir well and bring to a simmer. Cook for 5-7 minutes until sauce thickens and flavors meld.

8. 8

   Bring a large pot of water to boil. Cook noodles according to package directions. Drain well.

9. 9

   Divide noodles between two bowls. Top each with the pork bean sauce. Drizzle with sesame oil.

10. 10

    Garnish with cucumber slices, scallions, and serve immediately while hot.

Tools you’ll need

• 12-inch wok or large skillet
• wooden spoon or spatula
• large pot for noodles
• small mixing bowl
• colander
• chef's knife
• cutting board

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