Zha Jiang Mian
Classic Chinese noodles with savory minced pork and fermented bean sauce.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 400g fresh wheat noodles
- 300g ground pork
- 2 tbsp fermented soybean paste (tianmianjiang)
- 1 tbsp sweet bean sauce (hoisin sauce)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cucumber, julienned
- 1 carrot, julienned
- 2 green onions, sliced
- 2 tbsp vegetable oil
- 1 cup water
Nutrition Facts
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Instructions
Prepare the vegetables: Julienne the cucumber and carrot. Slice the green onions. Set aside for garnishing.
Make the sauce: In a small bowl, mix fermented soybean paste, sweet bean sauce, soy sauce, Shaoxing wine, and sugar. Set aside.
Cook the pork: Heat oil in a wok or large pan over medium heat. Add minced garlic and ginger, stir-fry until fragrant.
Add ground pork to the wok. Break it up and cook until no longer pink, about 5 minutes.
Stir in the prepared sauce mixture. Cook for 2 minutes, then add water. Simmer for 10 minutes until thickened.
Cook the noodles: Boil noodles according to package instructions. Drain and divide into bowls.
Assemble: Ladle the pork sauce over noodles. Top with cucumber, carrot, and green onions. Mix well before eating.
Chef's Tips
- Sauce consistency: If the sauce is too thick, add more water. If too thin, simmer longer.
- Vegetable variations: Try adding bean sprouts or shredded lettuce for extra crunch.
- Protein swap: Substitute pork with ground chicken or turkey for a lighter version.
- Noodle choice: Fresh hand-pulled noodles work best, but dried wheat noodles are fine too.
- Storage: Leftover sauce keeps in fridge for 3 days or freezer for 1 month.
