Beijing Zhajiangmian (炸酱面)

Beijing Zhajiangmian (炸酱面) ingredients

• 400 g thick wheat noodles
• 300 g ground pork
• 2 tbsp neutral oil
• 1 tbsp ginger
• 3 scallions
• 2 tbsp Shaoxing wine
• 0.25 cup sweet bean paste (tianmianjiang)
• 0.25 cup fermented yellow soybean paste (huangdoujiang)
• 0.5 cup chicken broth or water
• 0.5 tsp sugar
• 1 cucumber
• 1 carrots
• 4 radishes

How to make Beijing Zhajiangmian (炸酱面)

1. Prepare all garnishes: julienne the cucumber, carrots, and radishes. Separate the white and green parts of the scallions, chopping both.
2. **For the Zhajiang Sauce**: Heat 2 tablespoons of neutral oil in a wok or large skillet over medium heat. Add the 300g of ground pork, breaking it up with a spoon, and cook until browned and crispy, about 5-7 minutes. Drain any excess fat.
3. Add 1 tablespoon of minced ginger and the white parts of the chopped scallions to the pork. Stir-fry for 1 minute until fragrant.
4. Pour in 2 tablespoons of Shaoxing wine to deglaze the pan. Immediately stir in 1/4 cup of sweet bean paste (tianmianjiang) and 1/4 cup of fermented yellow soybean paste (huangdoujiang).
5. Cook the bean paste mixture, stirring constantly, for 5-7 minutes over medium-low heat. The sauce should darken slightly and become very fragrant, but be careful not to let it stick or burn.
6. Pour in 1/2 cup of chicken broth or water and add 1/2 teaspoon of sugar. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld beautifully. Remove from heat and stir in the green parts of the scallions.
7. **For the Noodles**: While the sauce simmers, bring a large pot of water to a rolling boil. Add the 400g of thick wheat noodles and cook according to package directions until they are al dente and tender, typically 8-10 minutes.
8. Drain the noodles thoroughly in a colander.
9. **Assembly**: Divide the hot, drained noodles among four serving bowls.
10. Spoon a generous amount of the warm Zhajiang sauce over each portion of noodles. Arrange the julienned cucumber, carrots, and radishes around the sauce and noodles for color and crunch. Serve immediately, allowing each diner to mix the sauce and vegetables with the noodles to their preference.

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