Zha Jiang Mian (Beijing Meat Sauce Noodles)
Ingredientsfor 2
580
Cal
30g
Protein
62g
Carbs
20g
Fat
- 11 lb thick wheat noodles (or udon)
- 21 lb ground pork
- 34 tablespoons tianmian sauce (sweet bean paste) or hoisin sauce
- 42 tablespoons doubanjiang (fermented chili bean paste)
- 53 tablespoons soy sauce
- 61 tablespoon Shaoxing rice wine
- 71 teaspoon sugar
- 84 cloves garlic, minced
- 91-inch piece ginger, minced
- 102 tablespoons vegetable oil
- 111 cup water
- 12For toppings: julienned cucumber, bean sprouts, shredded carrots, sliced radish
Instructions
- 1
Heat oil in a wok over medium-high heat. Add garlic and ginger, stir-fry 30 seconds. Add ground pork, breaking it up, and cook until all pink is gone, about 5 minutes.
- 2
Add tianmian sauce and doubanjiang, stir-fry for 3 minutes until the pastes coat the pork and become fragrant. Add soy sauce, Shaoxing wine, sugar, and water. Bring to a simmer.
- 3
Cook the sauce uncovered over medium-low heat for 15–20 minutes, stirring frequently, until it reduces to a thick, glossy, brick-red meat sauce. The sauce should be jammy and concentrated, not soupy.
- 4
Cook noodles in boiling water until just tender. Drain and divide among bowls.
- 5
Top noodles with the meat sauce. Arrange julienned cucumber, bean sprouts, and carrots artfully around the sauce. Toss everything together vigorously before eating — the contrast of cool, crisp vegetables with the warm, savory sauce is the soul of this dish.