zhajiang mian

Zha Jiang Mian (炸酱面), or Fried Sauce Noodles is so famous in China that the mere mention of it makes people think of Beijing. It’s sold everywhere—from street vendors to restaurants in five star hotels.

Beijing “Fried Sauce” Noodles – Zha Jiang Mian

pork ((170 grams))

salt

cornstarch

½ teaspoon oil ((plus 1 tablespoon))

white pepper

pork fat ((finely minced; optional))

ginger ((minced finely))

garlic ((minced))

shiitake mushrooms ((finely chopped))

sweet bean sauce

bean sauce

soy sauce

water

dried wheat noodles

carrots ((julienned))

cucumbers ((julienned))

scallions ((julienned))

Marinate the pork with the following for 15 minutes: ¼ teaspoon salt, 1 teaspoon cornstarch, ½ teaspoon oil, 1/8 teaspoon white pepper.

Heat a tablespoon oil in your wok over medium heat and add the pork fat (if using). Cook for 1 minute to render the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, and then add the ginger, garlic, and mushrooms. Stir fry everything together for another 2-3 minutes.

Add the sweet bean sauce, ground bean sauce, dark soy sauce, and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring occasionally to prevent sticking.

While that’s happening, cook the noodles according to the package directions. Mix with the sauce and toss with the julienned carrots, cucumbers, and scallions. This amount of sauce should be good for 4 servings.

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