Zhajiangmian (Beijing Noodles with Fried Bean Sauce)
Local name: 炸酱面
In short: Wheat noodles topped with a rich, savory sauce of ground pork simmered in fermented soybean paste, with crisp shredded cucumber and sprouts. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 585 kcal
Zhajiangmian is the noodle dish of Beijing households and a staple of northern China. Ground pork is fried slowly, then simmered with fermented yellow soybean paste until the sauce turns dark, glossy and deeply savory. It is spooned over fresh noodles and surrounded by a small rainbow of crisp raw or blanched vegetables, such as cucumber, carrot and bean sprouts. Diners toss it all together at the table. The sauce keeps for days, so make extra.
Instructions
- Arrange the cucumber, carrot, blanched bean sprouts and sliced scallion greens on a plate. Set it aside.
- Heat the oil in a wok or wide pan over medium heat. Fry the ginger and scallion whites for 30 seconds, then add the pork. Cook for 5 to 6 minutes, breaking it up, until browned and the fat has rendered.
- Add the wine, then the soybean paste and sweet bean sauce. Fry, stirring constantly, for 2 minutes until the paste darkens and smells nutty.
- Add the water, soy sauce and sugar and simmer gently for 10 to 12 minutes, until the sauce is thick and glossy and the oil separates around the edge. Keep it warm.
- Boil the noodles until just tender. Drain, rinse briefly under warm water, and divide among bowls.
- Spoon a generous amount of sauce over each bowl and add the vegetables. Toss everything together at the table before eating.
Tips
- If you cannot find yellow soybean paste, use Korean doenjang with a spoonful of hoisin sauce, and reduce the soy sauce since both are salty.
- The sauce keeps for 5 days in the fridge and 3 months in the freezer. It is also good on rice or steamed buns.
Questions and answers
Is zhajiangmian the same as Korean jajangmyeon?
No. Beijing zhajiangmian uses yellow soybean paste and has a salty, savory sauce with fresh vegetables. Korean jajangmyeon uses black bean paste and has a sweeter, thicker, starchier sauce.
Can I make zhajiangmian vegetarian?
Yes. Replace the pork with finely diced shiitake mushrooms and extra-firm tofu, and fry them until browned before adding the paste.
Which vegetables go with zhajiangmian?
Cucumber, carrot, bean sprouts and radish are traditional. Blanched soybeans, chives or shredded cabbage also work.
How long does it take to make Zhajiangmian (Beijing Noodles with Fried Bean Sauce)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Zhajiangmian (Beijing Noodles with Fried Bean Sauce)?
About 585 kcal per serving, with 24 g of protein, 66 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 585 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 66 g |
| Fat | 25 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
