Authentic Zha Jiang Mian (Fried Sauce Noodles)

Classic Northern Chinese Zha Jiang Mian featuring chewy wheat noodles topped with a rich, savory minced pork and soybean paste sauce and fresh cucumber.

Ingredients

• 300 g pork belly
• 3 tbsp yellow soybean paste
• 1 tbsp sweet bean sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp cooking wine
• 1 tsp sesame oil
• 1 touch white sugar
• 3 stalks scallions
• 3 slices ginger
• 3 cloves garlic
• 4 shiitake mushrooms
• 20 g wood ear mushrooms
• 0.5 onion
• 0.5 green bell pepper
• 4 servings wheat noodles
• 1 cucumber

Instructions

1. 1Dice the Pork Belly

   

   Place the raw pork belly on a clean cutting board and use a cleaver to dice it into small, uniform pieces.

   Tip: Cut the pork belly into even sizes so that the fat renders evenly during cooking.
2. 2Chop the Shiitake Mushrooms

   

   Take the raw shiitake mushrooms and chop them into small pieces on the cutting board.

   Tip: Ensure the mushrooms are finely chopped to blend smoothly into the sauce texture.
3. 3Prepare the Sauce Base

   

   Pour liquid seasonings from a bottle into a decorative glass bowl filled with yellow soybean paste and sweet bean sauce.

   Tip: Maintain the proper ratio of yellow soybean paste to sweet bean sauce for the best flavor balance.
4. 4Mix the Sauce Base

   

   Use a wooden spoon to thoroughly stir and combine the dark, thick sauce ingredients inside the glass bowl.

   Tip: Mix until completely uniform to ensure even seasoning distribution.
5. 5Add Pork Belly to Pan

   

   Slide the chopped raw pork belly pieces from a yellow bowl directly into a hot pan containing pre-heated oil.

   Tip: Ensure the oil is hot before adding the meat to start rendering the fat efficiently.
6. 6Stir-Fry the Pork Belly

   

   Stir-fry the pork belly pieces in the pan using a yellow spatula until they turn lightly browned and release their fat.

   Tip: Fry until excess moisture cooks off and the meat develops a nice golden color.
7. 7Add the Aromatics

   

   Toss in the finely chopped scallions, ginger, and garlic directly into the rendered pork fat in the pan, stirring continuously until they release their rich, fragrant aromas.

   Tip: Make sure the pork fat is hot enough so the aromatics sizzle instantly and release their flavor.
8. 8Pour the Sauce Mixture

   

   Pour the pre-mixed sauce—combining yellow soybean paste, sweet bean sauce, light soy sauce, oyster sauce, sesame oil, and cooking wine—directly over the cooked pork and aromatics in the pan.

   Tip: Pour in a circular motion to distribute the thick sauce evenly across the ingredients.
9. 9Add Water and Simmer

   

   Simmer the sauce over low heat for a short moment, then pour in half a small bowl of water to adjust the consistency and help the flavors meld together.

   Tip: Add water gradually so the sauce doesnt become too runny.
10. 10Add the Vegetables

    

    Add the diced red onions and green bell peppers into the simmering sauce, allowing them to cook until the oil begins to separate from the sauce.

    Tip: Keep the heat low so the vegetables retain a slight crunch while absorbing the rich sauce.
11. 11Season with Sugar

    

    Add a touch of white sugar into the simmering sauce to balance the savory and salty flavors, enhancing the overall taste.

    Tip: Stir well immediately after adding the sugar to help it dissolve completely into the sauce.
12. 12Boil the Noodles

    

    Submerge dry long wheat noodles into a green pot filled with actively boiling water, cooking them until tender.

    Tip: Stir the noodles gently right after putting them in to prevent them from sticking together at the bottom.
13. 13Add Shredded Cucumber

    

    Place a generous handful of fresh shredded cucumber directly onto the plate of freshly boiled noodles to provide a crisp, refreshing crunch that balances the rich sauce.

    Tip: Julienne the cucumbers thinly and evenly so they blend well with the noodles.
14. 14Pour the Fried Meat Sauce

    

    Spoon the rich, dark, flavorful fried meat sauce evenly over the top of the boiled noodles and shredded cucumber.

    Tip: Make sure to ladle enough of the savory oil and paste mixture to thoroughly coat every strand of noodle.

Storage & Reheating

Burn It Off

Frequently Asked Questions