Zha Jiang Mian (Old Beijing Fried Sauce Noodle, 炸酱面)

4 servings

30 min

Beijing noodles topped with a rich, caramelized fermented bean sauce cooked with pork, served with fresh cucumber and cilantro.

prepBring a large pot of water to a boil for noodles
3/4 cup / 180 ml sweet bean paste (Tian Mian Jiang)	Blend sweet bean paste with water		Stir in sauce, simmer medium 10 min until dark & thick	Add onion, cook 3–5 min until softened, transfer to bowl	Plate noodles, top with sauce, cucumber, tomato-egg & cilantro
1 1/2 cups / 360 ml water
4 tablespoons / 60 ml peanut oil (or vegetable oil)	Heat oil, toast ginger	Brown pork, add Shaoxing wine, cook 1 min
1 tablespoon minced ginger
12 oz / 340 g ground pork
2 tablespoons Shaoxing wine
1 white onion, diced
12 oz / 340 g fresh wheat noodles (or 9 oz / 240 g dried wheat noodles)	Cook noodles, drain & rinse with cold water
1 cucumber, julienned
cilantro, chopped (or green onion) for garnish
stir fried tomato and egg (optional)

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