Beijing Zhajiangmian

Chinese · 35 min · Pork · dairy-free

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Ingredients

• 500 g fresh wheat noodles
• 300 g ground pork
• 3 tbsp sweet bean sauce (tianmianjiang)
• 2 tbsp yellow soybean paste (huangjiang)
• 1 cucumber, julienned
• 3, chopped scallions
• 3 cloves, minced garlic
• 1 inch, minced fresh ginger
• 1 tbsp Shaoxing wine
• 2 tbsp neutral oil

Method

1. Mix the sweet bean sauce and soybean paste with 1/2 cup water to loosen.
2. Brown the ground pork in oil over medium-high heat for 6 minutes until the fat renders.
3. Add ginger and garlic and fry 1 minute, then deglaze with Shaoxing wine.
4. Pour in the loosened sauce and simmer gently for 10 minutes until thick and glossy, stirring often.
5. Boil the noodles until tender and divide into bowls.
6. Spoon the fried sauce over the noodles and top with cucumber and scallions to toss together.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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