Zhajiang Noodle 炸酱面 Recipe

Prepare aromatics

Finely mince the garlic and ginger. Chop the white part of the scallions and set aside. Heat a wok or large sauté pan over medium-high heat and add 2 tablespoons vegetable oil.

Brown the pork

When the oil is hot, add the ground pork and spread into an even layer. Let it brown without moving for 1–2 minutes, then stir and break up the meat until mostly cooked and some caramelization appears, about 4–5 minutes.

Add aromatics and sauces

Push pork to one side, add minced garlic, ginger and the chopped white scallions to the pan and stir for 20–30 seconds until fragrant. Stir everything together and add Shaoxing wine, light soy sauce, sweet bean sauce, and fermented soybean paste. Mix thoroughly so the meat is evenly coated.

Simmer to develop flavor

Add the sugar and pour in 250 ml chicken or vegetable stock. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce has thickened and clings to the pork. Taste and adjust seasoning with a little more soy or sugar if needed. Turn off heat and keep warm.

Prepare vegetables

Wash and julienne the cucumber. Core, seed and finely chop the tomato into small pieces. Trim bean sprouts and rinse thoroughly. Slice the green parts of the scallions thinly. Toss cucumbers with 1 teaspoon sesame oil and a pinch of salt to season lightly; set vegetables aside separately so they remain crisp.

Cook bean sprouts

Bring a pot of water to a boil. Add bean sprouts and blanch for 20–30 seconds until just tender-crisp. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain and set aside.

Cook noodles

In the same pot of boiling water (or fresh boiling water), cook the noodles according to package instructions until al dente (fresh: ~3–4 minutes; dried: 6–8 minutes). Stir occasionally to prevent sticking. Reserve 60 ml of the noodle cooking water, then drain the noodles and rinse briefly under warm water to remove excess starch and keep them from clumping.

Finish noodles (optional)

If desired, toss drained noodles with the reserved 1–2 tablespoons (15–30 ml) noodle water and a drizzle of sesame oil to keep them glossy and separate.

Assemble and serve

Divide noodles among 4 bowls. Spoon a generous ladle of the zhajiang meat sauce over the center of each bowl. Arrange cucumber julienne, chopped tomato, blanched bean sprouts, and sliced green scallion around or atop the sauce. Sprinkle toasted sesame seeds and a crack of black pepper. Serve immediately: mix everything together on the diner’s plate so noodles are coated in sauce and topped with fresh vegetables.