Beijing Zhajiangmian
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 35 min · Pork · dairy-free
556 cal
24g protein
70g carbs
20g fat
per serving · estimated
Ingredients
- 1/2 lb fresh wheat noodles
- 5 oz ground pork
- 1 1/2 tbsp sweet bean sauce (tianmianjiang)
- 1 tbsp yellow soybean paste (huangjiang)
- 1 cucumber, julienned
- 2, chopped scallions
- 2 cloves, minced garlic
- 1 inch, minced fresh ginger
- 1/2 tbsp Shaoxing wine
- 1 tbsp neutral oil
Method (tap to check — screen stays awake)
- Mix the sweet bean sauce and soybean paste with 1/2 cup water to loosen.
- Brown the ground pork in oil over medium-high heat for 6 minutes until the fat renders.
- Add ginger and garlic and fry 1 minute, then deglaze with Shaoxing wine.
- Pour in the loosened sauce and simmer gently for 10 minutes until thick and glossy, stirring often.
- Boil the noodles until tender and divide into bowls.
- Spoon the fried sauce over the noodles and top with cucumber and scallions to toss together.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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