dinner · dairy-free
Zhajiang mian (Beijing fried sauce noodles)
Hand-cut noodles under a rich, salty pork and fermented bean sauce with crunchy julienned vegetables.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Fry pork in oil until fat renders, edges brown and the pork is cooked through (71°C (160°F) if using ground pork); add ginger and scallion whites.
-
2
Add both bean pastes and fry 2 minutes, stirring, until fragrant.
-
3
Add water and sugar and simmer low 15–20 minutes until thick and oily.
-
4
Cook noodles; rinse briefly if you like them springy.
-
5
Serve noodles topped with sauce and vegetables; mix at the table.
