Zhajiang Noodle Recipe

Prepare aromatics

Mince garlic and ginger. Have the fermented soybean paste and other seasonings measured and ready.

Brown the pork

Heat 2 tbs neutral oil in a wide skillet or wok over medium-high heat. Add the ground pork and break it up with a spatula. Cook until it starts to brown and most moisture has evaporated, about 6–8 minutes.

Season and simmer

Push the pork to one side, add minced garlic and ginger to the oil, stir 30 seconds until fragrant. Stir in 4 tbs fermented soybean paste and 1 tbs soybean paste; cook, stirring, about 1–2 minutes to toast the paste slightly. Add 1 tbs Shaoxing wine, 1 tsp light soy sauce, 1 tsp sugar and 120 ml stock. Mix thoroughly, bring to a gentle simmer, reduce heat to medium-low and simmer uncovered for 8–10 minutes until sauce thickens and coats the pork. Taste and adjust: add a little more sugar to balance saltiness or a splash more stock if too thick. Finish with 1 tsp white pepper.

Prepare cucumber and tomato

Wash and julienne the cucumber into thin matchsticks. Dice the tomato into small cubes and lightly drain any excess juice on a paper towel for a firmer topping.

Blanch bean sprouts

Bring a pot of water to a boil. Add the bean sprouts and blanch 20–30 seconds until crisp-tender, then remove and plunge into ice water to stop cooking. Drain well and pat dry.

Prepare scallions

Thinly slice scallions on a bias and set aside for topping.

Cook noodles

Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente (fresh noodles 2–4 minutes, dried 6–9 minutes). Reserve 60 ml of cooking water, then drain the noodles well.

Toss noodles

Return hot noodles to the pot or a warm bowl. Drizzle 1 tsp toasted sesame oil and toss to coat; add a splash (up to 60 ml) of reserved cooking water if noodles seem sticky.

Assemble bowls

Divide noodles among 4 bowls (servings). Spoon a generous portion of the pork sauce over each nest of noodles. Arrange julienned cucumber, diced tomato, blanched bean sprouts and sliced scallions on top or to the side of the sauce so diners can mix.

Finish and serve

Sprinkle optional toasted sesame seeds and an extra drizzle of sesame oil if desired. Serve immediately; mix sauce through the noodles before eating so the savory pork coats the strands and the fresh vegetables add crunch and brightness.