Chinese · Dinner
Pork and Soybean Paste Noodles
Beijing Zhajiang Noodles
Beijing's most beloved noodle dish, thick wheat noodles topped with a rich slow-cooked sauce of minced pork and fermented soybean paste, finished with crisp cucumber, radish, and bean sprouts.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
640Calories
36gProtein
22gFat
72gCarbs
8gSugar
5gFiber
920mgSodium
70mgChol
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Instructions
1
Prep
Mince garlic (4 cloves) and grate ginger (2 tsp). Julienne cucumber and radish into matchsticks. Slice scallions (2 stalks). Blanch bean sprouts 30 seconds, drain. Mix yellow soybean paste (1/2 cup), sweet bean sauce (2 tbsp), Shaoxing wine (2 tbsp), soy sauce (2 tsp), and sugar (1 tsp) in a bowl.
2
Saute
Heat oil (2 tbsp) in a wok or large skillet over medium heat. Add garlic and ginger, stir-fry 30 seconds until fragrant. Add pork (300g), stir-fry 5–6 minutes over medium-high heat, breaking up clumps, until browned and cooked through.
3
Build
Add soybean and sweet bean sauce paste to pork, stir-fry 2–3 minutes over medium heat until darkened and coats the meat evenly.
4
Simmer
Pour in wine-soy mixture and water (120ml). Reduce heat to low and simmer 15 minutes, stirring occasionally, until sauce is thick, glossy, and deeply savoury.
5
Boil
While sauce simmers, bring a large pot of salted water to a boil. Cook noodles (240g) per packet instructions until just tender. Drain and rinse briefly with cold water.
6
Plate
Divide noodles between two bowls, spoon pork sauce over the top of each. Arrange cucumber, radish, and bean sprouts alongside. Scatter scallions and serve, stirring everything together at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) fresh or dried thick wheat noodles
- 300g (10.6 oz) minced pork
- 120g (4.2 oz) yellow soybean paste
- 2 tbsp sweet bean sauce
- 2 tbsp Shaoxing rice wine
- 2 tsp light soy sauce
- 1 tsp sugar
- 4 garlic cloves
- 2 tsp fresh ginger
- 2 tbsp neutral oil
- 120ml (1/2 cup) water
- 1 medium cucumber
- 6 small radishes
- 100g (3.5 oz) bean sprouts
- 2 scallions