Main CourseDinner

Zha Jiang Mian

Name: Zha Jiang Mian
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 300 g ground pork; 60 g black bean paste; 60 g tianmianjiang (Chinese sweet bean sauce); 1 pcs shallot finely chopped; 3 clove garlic minced; 1 tbsp ginger grated; 2 tbsp soy sauce; 1 tbsp shaoxing wine; 1 tsp sugar; 0.5 tsp sesame oil; 1 tbsp vegetable oil; 120 ml water; 1 tsp cornstarch; 400 g fresh Chinese wheat noodles; 0.5 pcs cucumber julienned; 1 pcs carrot julienned; 3 pcs radish thinly sliced; 2 pcs scallion chopped

This comforting Chinese noodle dish features a rich, savory pork sauce simmered with fermented bean paste, served over chewy noodles and fresh vegetables. It's a satisfying meal with layers of umami flavor.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

sauce

300 gground pork
60 gblack bean paste
60 gtianmianjiang (Chinese sweet bean sauce)
1 pcsshallot, finely chopped
3 clovegarlic, minced
1 tbspginger, grated
2 tbspsoy sauce
1 tbspshaoxing wine
1 tspsugar
0.5 tspsesame oil
1 tbspvegetable oil
120 mlwater
1 tspcornstarch

noodles

400 gfresh Chinese wheat noodles

garnish

0.5 pcscucumber, julienned
1 pcscarrot, julienned
3 pcsradish, thinly sliced
2 pcsscallion, chopped

Equipment

wok · small bowls · large pot · cutting board · knife

The method

Step by step

1
Prepare the sauce ingredients: finely chop the shallot, mince the garlic, and grate the ginger.
About 5 min
2
In a small bowl, combine the black bean paste and sweet bean paste. In another small bowl, whisk together the water and cornstarch to create a slurry.
About 2 min
3
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
About 7 min
Cook’s note: Ensure the pork is well browned for maximum flavor.
4
Add the chopped shallot, minced garlic, and grated ginger to the pork. Sauté for 2-3 minutes until fragrant.
About 3 min
5
Stir in the combined bean pastes, soy sauce, Shaoxing wine, and sugar. Cook for 2-3 minutes, stirring constantly, allowing the flavors to meld and the paste to toast slightly.
About 3 min
Cook’s note: Cooking the bean pastes briefly helps develop their flavor.
6
Pour in the cornstarch slurry and bring the sauce to a gentle simmer, stirring until it thickens. Remove from heat and stir in the sesame oil.
About 3 min
7
While the sauce simmers, bring a large pot of water to a rolling boil. Add the fresh Chinese noodles and cook according to package directions until al dente, usually 2-3 minutes. Drain well.
About 5 min
Cook’s note: Do not overcook the noodles; they should still have a slight bite.
8
Prepare the garnishes: julienne the cucumber and carrot, thinly slice the radish, and chop the scallions.
About 5 min
9
Divide the cooked noodles among serving bowls. Spoon a generous amount of the pork sauce over the noodles. Arrange the fresh julienned cucumber, carrot, sliced radish, and chopped scallions on top.
About 2 min
Cook’s note: Encourage diners to mix everything together before eating.

Keep it good

Storage

Store leftover sauce and noodles separately in airtight containers in the refrigerator.

Reheating

Reheat the sauce gently on the stovetop or in the microwave. Reheat noodles briefly in boiling water or microwave.