Zha Jiang Noodles Recipe

Zha Jiang Noodles are Beijing's famous comfort bowl: springy wheat noodles buried under a dark, savoury black bean and pork sauce, finished with a tumble of crisp julienned vegetables. Every bite mixes salty, sweet and fresh.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

640

Ingredients

• 400 g fresh wheat noodles
• 300 g minced pork
• 4 tablespoons sweet bean paste (tian mian jiang)
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 3 spring onions, chopped
• 1 tablespoon grated ginger
• 1 cucumber, julienned
• 1 carrot, julienned
• 100 g blanched bean sprouts
• 1 tablespoon sesame oil

Instructions

1. Heat the oil in a wok and fry the pork, breaking it up, until browned all over.
2. Add the ginger and half the spring onions and stir-fry for 1 minute until fragrant.
3. Stir in the sweet bean paste, both soy sauces, Shaoxing wine and sugar, then add a splash of water.
4. Simmer gently for 15 minutes, stirring often, until thick, dark and glossy.
5. Meanwhile, cook the noodles according to the packet, then drain and toss with sesame oil.
6. Divide the noodles between bowls, spoon over the black bean sauce and pile on the cucumber, carrot and bean sprouts.
7. Scatter the remaining spring onions on top and toss everything together before eating.

Pro tips

• Sweet bean paste is essential; do not substitute black bean sauce, which tastes quite different.
• The sauce keeps in the fridge for 4 days and actually tastes better the next day.
• Cut the vegetables thinly so they mix easily into the noodles.
• For a lighter version, use minced chicken or diced mushrooms instead of pork.

Frequently asked questions