Authentic Beijing Zhajiangmian (Fried Sauce Noodles)
Chewy wheat noodles tossed with rich, savory fried bean sauce and crisp fresh cucumbers for the ultimate classic Northern Chinese comfort bowl.
Zhajiangmian is the quintessential noodle dish of Northern China, deeply rooted in Beijing culinary heritage. Its signature flavor comes from rendering diced pork belly until golden and slowly frying sweet bean sauce and fermented soybean paste into a glossy, intensely savory sauce. Paired with cooling ribbons of crisp cucumber over springy boiled noodles, each bowl strikes a harmonious balance between rich umami and fresh texture.
Ingredients
- 200 g pork belly, cut into small cubes
- 4 tbsp sweet bean sauce (tianmianjiang)
- 2 tbsp fermented soybean paste (huangjiang)
- 350 g fresh wheat noodles
- 1 cucumber, shredded
- 1/2 carrot, shredded
- 2 stalks scallions, minced
- 15 g fresh ginger, minced
- 3 cloves garlic, minced
- 1 tsp salt, for boiling water
Instructions
- 1Mince aromatics
Prepare the aromatics by mincing scallions, ginger, and garlic finely on a cutting board using a cleaver.
Tip: Keep the pieces uniform so they release their flavor evenly when stir-fried. - 2Shred the cucumber
Take a fresh cucumber and run it against a yellow mandoline slicer to create fine, uniform shreds. These crisp cucumber shreds will serve as a refreshing side dish and topping for the noodles.
Tip: Keep your fingers safely away from the blade as the cucumber gets smaller. - 3Stir-fry the pork
Place the diced pork belly directly into a dry pan without adding any oil. Cook over medium heat, stirring continuously, until the cubes turn golden brown and have rendered their natural fat.
Tip: Do not add oil initially, as the pork belly will render its own fat during stir-frying. - 4Add the aromatics
Add the minced scallion, ginger, and garlic to the browned meat and stir-fry until fragrant.
Tip: Ensure the aromatics are well combined with the meat to build the flavor base before introducing the bean pastes. - 5Add the sauce to the meat
Pour the prepared sweet bean sauce and fermented soybean paste mixture directly into the pan with the browned pork. Stir well to ensure the meat is evenly coated with the rich sauce.
Tip: Maintain a medium heat so the bean pastes become fragrant without burning. - 6Boil the noodles
Bring a pot of water to a rolling boil and stir in a pinch of salt. Cook the noodles until they are just tender and slightly firm in the center (about 80 percent done), then immediately lift them out.
Tip: Adding salt to the boiling water enhances the chewiness of the noodles. - 7Rinse the noodles
Remove the cooked noodles from the boiling water and transfer them immediately into a basin of cold water, rinsing them thoroughly to enhance their chewiness and springy texture.
Tip: Rinsing in cold water stops the cooking process and gives the noodles a great springy texture. - 8Assemble the noodles
Pour the cooked noodles into a serving bowl, add shredded cucumber as a refreshing side, and drizzle the freshly prepared fried sauce over the top.
Tip: Mix thoroughly before eating so every strand of noodle is coated in the savory sauce.
