Zha Jiang Mian (Noodles with Fermented Bean Sauce)

Name: Zha Jiang Mian (Noodles with Fermented Bean Sauce)
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 350g Ground Pork, preferably with some fat; 150g Yellow Soybean Paste, huang dou jiang; 60g Sweet Bean Paste, tian mian jiang; 240ml Water, to loosen the pastes; 3 Scallions, whites finely chopped; greens reserved for garnish; 10g Ginger, minced; 1 tbsp Shaoxing Wine; 1 tsp Sugar; 2 tbsp Neutral Oil, peanut or sunflower; 600g Fresh Wheat Noodle, or 400 g dried; 1 large Cucumber, julienned; 150g Mung Bean Sprout, blanched and drained; 2 Scallions, greens, thinly sliced for garnish

Zha Jiang Mian is a hearty, comforting Beijing-style noodle dish featuring richly savory ground pork simmered in fermented yellow soybean and sweet bean pastes, then tossed with springy wheat noodles. Fresh cucumber and crunchy mung bean sprouts brighten each bite, while ginger and Shaoxing wine lift the deep, umami sauce into a perfectly balanced meal.

Zha Jiang Mian is a hearty, comforting Beijing-style noodle dish featuring richly savory ground pork simmered in fermented yellow ... Show more

Traditional Chinese Recipe

Health Grade

C- · Balanced

Rating

4.1

Time

35 min

Price

2,70 €

Calories

865 kcal

easy

meal prep

high protein

low sugar

Method

Wash the produce

Rinse the Scallions, Cucumber, and Mung Bean Sprouts under cold water. Shake off excess water from the scallions and cucumber, and pick through the sprouts to remove any wilted bits or loose hulls so your toppings stay clean and crisp.

Prep the toppings

Trim the scallions, then separate the whites from the greens. Finely chop the whites for the sauce and thinly slice the greens for garnish. Peel and mince the Ginger. Cut the cucumber into thin matchsticks, keeping the pieces bite-size so they sit nicely on the noodles.

Mix the sauce base

In a small bowl, whisk together the Yellow Soybean Paste, Sweet Bean Paste, Water, and Sugar until smooth and loosened. Breaking up the pastes here helps them coat the pork evenly later instead of clumping in the pan.

Blanch the sprouts

Bring a medium pot of water to a boil. Add the mung bean sprouts and blanch them for 1 minute, just until they lose their raw edge but still stay a little crisp. Scoop them out, drain well, and set aside for topping the noodles.

Cook the meat sauce

Heat the Neutral Oil in a large skillet or wok over medium heat until shimmering. Add the Ground Pork and break it up with a spatula, cooking for 4 to 5 minutes until the meat is no longer pink and some of the fat has rendered. Stir in the chopped scallion whites and minced ginger, and cook for about 1 minute until fragrant. Add the Shaoxing Wine, let it bubble for a few seconds, then pour in the prepared bean-paste mixture. Stir well and cook over medium-low heat for 8 to 10 minutes, stirring often, until the sauce turns thick, glossy, and a shade darker, with the oil just beginning to separate around the edges.

Boil the noodles

Bring a large pot of water back to a boil and add the Fresh Wheat Noodles. Cook for 2 to 4 minutes if using fresh, or according to the package directions if using dried, until the noodles are springy and just tender. Drain them well so the sauce will cling instead of sliding off.

Assemble the bowls

Divide the hot noodles among 4 bowls. Spoon the pork sauce generously over the top, then add the julienned cucumber and the blanched bean sprouts alongside. Finish with the sliced scallion greens and toss everything together at the table so every strand gets coated in sauce.