Zhajiangmian (Noodles with Bean Sauce)
Hand-pulled noodles topped with a rich, savory pork and fermented bean sauce that comes together in one pan. A classic Beijing street food that is surprisingly quick to make at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 32g
Ingredients
- ¾ lb ground pork
- 3 tbsp fermented soybean paste (doubanjiang)
- 2 tbsp soy sauce
- 1 tsp sugar
- ¾ cup water
- ½ lb fresh wheat noodles or egg noodles
Instructions
- 1
Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 2
Add the ground pork to the hot oil and break it apart with a wooden spoon into small crumbles as it cooks, stirring once every 20 seconds, until no pink remains, about 5 minutes.
- 3
Add 3 tablespoons of fermented soybean paste and stir it constantly into the pork for 1 minute until the mixture looks dark and fragrant.
- 4
Pour in 2 tablespoons of soy sauce and 1 teaspoon of sugar, then stir for 20 seconds until combined.
- 5
Pour in 0.75 cup of water and stir to mix, then reduce the heat to medium-low and let it simmer without stirring for 8 minutes until the sauce thickens slightly and darkens.
- 6
While the sauce simmers, bring a large pot of water to a boil over high heat — you should see large, rolling bubbles breaking the surface constantly, about 8 minutes.
- 7
Add the noodles to the boiling water and stir with a fork for 10 seconds so they don't stick together.
- 8
Cook the noodles, stirring once every 30 seconds, until they are just barely tender when you bite one — the noodle should bend but not break, about 4 minutes.
- 9
Place a colander in the sink and carefully pour the noodles into it so the water drains away; do not rinse the noodles.
- 10
Divide the cooked noodles evenly between two bowls, then spoon the warm pork sauce over the top of each bowl so it pools in the center.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- large pot
- fork
- colander
- two serving bowls
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