Zha Jiang Mian (Old Beijing Fried Sauce Noodle, 炸酱面)
30 min4 servings
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 | |||||
| 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 | |
| 360 ml water | |||||
| 60 ml peanut oil (or vegetable oil) | Heat oil, toast ginger | Brown pork, add Shaoxing wine, cook 1 min | |||
| 1 tablespoon minced ginger | |||||
| 340 g ground pork | |||||
| 2 tablespoons Shaoxing wine | |||||
| 1 white onion, diced | |||||
| 340 g fresh wheat noodles (or 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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