Name: Beijing Zhajiangmian
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 250 g Noodles, wheat noodles; 200 g Pork Belly, finely diced; 3 tbsp Chinese Sweet Bean Sauce; 1 tbsp Doubanjiang, finely chopped if coarse; 1 tbsp Shaoxing Wine; 2 tsp Soy Sauce; 1 tsp Sugar; 1½ tbsp Neutral Oil; 1 inch Ginger, finely chopped; 3 Spring Onion Whites, finely chopped; ¾ cup Water; 1 Cucumber, cut into fine strips; 1 Carrot, cut into fine strips; 1 cup Bean Sprouts, rinsed and drained; 1 tsp Sesame Oil

50 mintotal

Prep 25 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Stir together the Chinese sweet bean sauce, doubanjiang, Shaoxing wine, soy sauce, sugar and water until evenly combined.
Heat the neutral oil in a saucepan over medium heat. Add the pork belly and cook for 5 to 6 minutes, stirring regularly, until lightly browned and some fat has rendered.
5–6 min
Add the ginger and spring onion whites and cook for 1 minute. Pour in the prepared sauce and bring it to a gentle simmer.
1 min
Reduce the heat and simmer uncovered for 10 to 12 minutes, stirring frequently, until the pork is cooked through and the sauce is thick enough to coat a spoon.
10–12 min
Meanwhile, cook the noodles in boiling water according to their package timing until tender but still firm. Drain well and toss with the sesame oil.
Divide the noodles between bowls. Spoon the pork sauce over the noodles and arrange the cucumber, carrot and bean sprouts on top. Mix thoroughly before eating.

How to tell it's done

The sauce should be thick, glossy and cling to the noodles, while the vegetable toppings remain cool and crisp.

Getting it right

Tip

Stir the sauce frequently as it reduces because fermented bean pastes contain sugars and can catch on the bottom of the pan.

What to serve it with

Serve the noodles immediately, with extra cucumber or blanched seasonal vegetables alongside.

Common mistakes

The pork sauce tastes too salty or starts to scorch.: Stir the sauce often as it reduces and loosen it with a spoonful of noodle water if it tightens too much. The cucumber and sprouts balance the salty bean paste.

Substitutions

Pork Belly — A fatty boneless pork shoulder cut may be used, but the sauce will be slightly less rich.
Bean Sprouts — Bean Sprouts may be omitted or replaced with additional Cucumber for a fresh, crisp topping.

Storing and reheating

Refrigerate the pork sauce separately for up to 3 days and cooked noodles for up to 2 days. Reheat the sauce gently with a splash of water; the sauce freezes well for up to 2 months.

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Ingredients