Karol Smith
Zhajiangmian Delight: Savory Chinese Noodles with Pork and Fermented Bean Paste
Zhajiangmian is a mouthwatering Chinese noodle dish known for its robust flavors and hearty ingredients. The dish gets its name from zhajiang, which refers to the fried sauce made from fermented soybean paste and mian, meaning “noodles.” The combination of these elements creates a satisfying and delicious meal that can be enjoyed by anyone who loves hearty, savory dishes.
Ingredients:
Noodles:
– 400g fresh wheat noodles or dried spaghetti
Meat Sauce:
– 300g ground pork
– 2 tablespoons vegetable oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 3 tablespoons sweet bean paste (Tianmianjiang)
– 2 tablespoons soybean paste (or miso)
– 1 tablespoon soy sauce
– 1 teaspoon sugar
– 50ml water
Toppings:
– 1 cucumber, julienned
– 2 scallions, thinly sliced
– 1 carrot, julienned
– Bean sprouts (optional)
Instructions:
1. Cook the Noodles
– Bring a large pot of water to a boil and cook the noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
2. Prepare the Meat Sauce
– In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, stirring until fragrant and translucent.
– Add the ground pork to the skillet, breaking it up with a spatula. Cook until the pork is browned and fully cooked.
3. Make the Zhajiang Sauce
– Add the sweet bean paste, soybean paste, soy sauce, and sugar to the skillet. Stir well to combine.
– Pour in the water and bring the mixture to a simmer. Let it cook for about 5-7 minutes, stirring occasionally, until the sauce thickens.
4. Assemble the Dish
– Divide the cooked noodles into serving bowls. Spoon the meat sauce generously over the noodles.
– Top each bowl with julienned cucumber, scallions, carrots, and bean sprouts if using.
5. Serve
– Serve the Zhajiangmian immediately, allowing everyone to mix the noodles with the sauce and toppings right before eating.
Enjoy your savory and satisfying Zhajiangmian! This dish pairs wonderfully with a side of pickled vegetables or a light soup.
