beijing noodles

And here's how to make the best Chinese noodle sauce, courtesy of Junzi Kitchen's Chef Lucas Sin.

Jaja Is the Secret Sauce that Makes Beijing Street Food So Damn Tasty

black bean

c. yellow soybean paste

c. Pixian Doubanjiang, (chili bean paste)

garlic,

scallion whites, washed

1" knob ginger, peeled

c. brown sugar

c. oil (neutral)

c. warm water

Soak fermented black beans in warm water for at least 20 minutes.

Chop garlic, scallions, and ginger until fine in a <a href="https://www.amazon.com/Hamilton-Beach-70730-Processor-Vegetable/dp/B008J8MJIQ/ref=zg_bs_289920_1?_encoding=UTF8&psc=1&refRID=YTH341T85XAW2377PQ3M" target="_blank">food processor</a>. Empty.

Drain fermented black beans. Blend with spicy bean sauce and yellow soybean paste in food processor.

In <a href="https://www.amazon.com/Lodge-Pre-Seasoned-Flattened-Bottom-Sautees/dp/B00063RXQK/ref=zg_bs_289834_10?_encoding=UTF8&psc=1&refRID=91VZS5FD0YJJX53J75HP" target="_blank">wok</a>, heat oil until 300 degrees&nbsp;F. Add aromatics and fry until fragrant, about seven minutes.

Add blended bean sauce and brown sugar. Fry at low-medium heat for ~45 minutes until dark and sticky. Stir occasionally to prevent burning.

To serve, toss Jaja sauce with cooked noodles until evenly coated.

Garnish with cut cucumbers, slivered scallions, and ginger. (Heat small amount of canola oil to smoking. Splash hot oil over scallions and ginger.)

Beijing-style Zha Jiang Mian brings together chewy wheat noodles and a savory pork and mushroom sauce packed with umami. Topped with fresh cucumber, carrots, and crunchy bean sprouts, it’s a dish that perfectly balances textures and flavors. It’s ideal for a quick weeknight dinner or a casual gathering with friends.

Beijing Style Noodles or Zha Jiang Mian

doenjang (Korean soybean paste)

tian mian jiang (Korean sweet bean paste)

soy sauce

water

Shaoxing wine

sugar

oil (divided)

pork

mushrooms (shiitake

green onions (thinly sliced, divided)

ginger

Chinese wheat noodles

Persian cucumber (julienned)

carrot (julienned)

mung bean sprouts

Combine the doenjang, tian mian jiang, soy sauce, wine, and ¾ cup of water in a bowl. Stir to mix well.

Heat 2 tablespoons of the oil in a large skillet or wok over high heat. Add the ground pork, breaking it up with a spatula and spreading it out across the bottom of the pan so that it cooks evenly. Cook for 2 or 3 minutes until the bottom begins to brown, then break it up more with the spatula and continue to cook, stirring frequently, until it is cooked through and browned in places, another 2 to 3 minutes. Remove the pork from the skillet and set aside.

Wipe out the pan, add the remaining tablespoon of oil, and heat over medium-high heat. Add the mushrooms, ginger, and about ¾ of the green onions, reserving the rest of the green onions for garnish. Cook, stirring occasionally, until the mushrooms soften, about 3 minutes.

Return the pork to the skillet along with the sauce mixture and stir to combine. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally, for about 5 minutes, until the sauce thickens.

Meanwhile, cook the noodles according to the instructions on the package, and then drain well.

To serve, divide the noodles among the bowls, top with the sauce, and garnish with the julienned cucumber, carrot, bean sprouts, and reserved green onion.

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Top 2 beijing noodles recipes from across the web

The most viewed beijing noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Jaja Is the Secret Sauce that Makes...

Beijing Style Noodles or Zha Jiang ...

The most viewed beijing noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine