Beijing Zha Jiang Mian (Fried Sauce Noodles)

Beijing Zha Jiang Mian (Fried Sauce Noodles) features chewy wheat noodles topped with a rich, savory, slightly sweet sauce made from diced pork belly cooked down with fermented soybean paste, served alongside fresh, crisp julienned vegetables.

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% Daily Values based on a 2,000 calorie diet

Step 1

Mix the sauce base: In a medium bowl, combine the Sweet Bean Sauce, Chinese Soybean Paste, Shaoxing wine, light soy sauce, and sugar. Stir well until smooth.

Step 2

Sear the pork: Heat 2 tbsp oil in a wide wok or deep skillet over medium heat. Add the diced pork belly and cook for 6–8 minutes, stirring frequently, until the fat renders out and the meat turns golden and slightly crisp.

Step 3

Add aromatics: Add the minced ginger and the white parts of the chopped green onions to the wok. Stir-fry for 1 minute until fragrant.

Step 4

Fry the paste (Zha Jiang): Lower the heat to medium-low. Pour in the bean paste mixture. Stir constantly for 2–3 minutes to "fry" the paste in the rendered pork fat until it turns dark, shiny, and aromatic.

Step 5

Simmer and reduce: Pour in 1 cup of warm water and stir to combine. Bring to a low boil, then lower the heat to a gentle simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the liquid reduces into a thick, glossy, mahogany-colored sauce. Stir in the green parts of the green onions during the last minute.

Step 6

Cook the noodles: While the sauce simmers, bring a large pot of water to a boil. Cook the wheat noodles according to package instructions until al dente. Drain, rinse briefly with warm water to prevent sticking, and divide into serving bowls.

Step 7

Assemble: Heap a generous portion of the hot fried pork sauce over each bowl of noodles. Arrange the cucumber, radishes, bean sprouts, and edamame around the edges. Toss well before eating.