Beijing Zha Jiang Noodles

Zha Jiang Noodles 炸酱面

We’ve had really warm, dry weather lately, and it has put me off making the type of hearty meals that I really enjoy - like soups and stews. When it’s warm, I really just want something quick but substantial at the same time.

I love Zha Jiang noodles for this reason. It’s really easy to make and I can always add in some cold shredded veggies for textural contrast. I had some leftover minced pork from cooking classes a few days ago and decided to make a quick lunch for us. Here is the recipe:

Beijing Zha Jiang Noodles

Serves 2 pax

Ingredients

• 300g minced pork

• 2 stalks of spring onions, finely chopped

• 1 small knob of ginger, grated or finely chopped

• 1 tsp Chinese cooking wine (like Shaoxing or Huadiao)

• 2 tbsp sweet soybean paste 甜面酱

• 1/2 cup water

• 200g of ban mian / you mian (home-made noodles)

• Assortment of vegetables:

  • Soy Beans

  • Thinly julienned cucumber

  • Thinly julienned carrot

  • Beansprouts (blanched in hot water for a minute)

Method

1. Boil noodles as per packet instructions. Drain and set aside.

2. Heat a medium saucepan and add a tbsp of cooking oil. Add in the chopped spring onions and ginger and stir until fragrant.

3. Add the mince pork into the saucepan and use a spatula to break it into smaller pieces

4. Add in the Chinese cooking wine and sweet soy bean paste and mix well.

5. Add in the water and bring the sauce up to a boil. Turn the heat down and allow to simmer, with the lid on, for 10 mins.

6. Taste and adjust seasoning if required. If it is too salty, you can add a little sugar to balance it out.

7. In a bowl, add in half of the noodles along with desired amount of vegetables. Spoon half the sauce over the noodles. Repeat with remaining noodles and sauce.

8. Serve. To eat, toss the noodles and vegetables together, ensuring that the noodles is well coated with the sauce mixture.