Zhajiangmian (Chinese Black Bean Paste Noodles with Ground Pork)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chunjang black bean paste and ground pork cook down into a thick, waterless sauce, spooned over fresh noodles and tossed just before eating.
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With no added liquid, it catches on the pan quickly unless it reduces over low heat with constant stirring. Frying the chunjang first drives off its harsh raw smell and brings out a shine. Ground pork has to reach 71°C, not just lose its pink color. Crisp cucumber strips cool down the salty, dense sauce.
Ingredients
Instructions
- 1
Finely chop 80 g onion and cut 70 g cucumber into thin matchsticks.
Loosen 250 g fresh wheat noodles before cooking, and keep the chunjang, soy sauce, sugar, and oil within reach so the sauce can move quickly.
- 2
Heat 1 tbsp cooking oil in a pan over medium heat.
Add 180 g ground pork, break up the clumps, and begin checking at about 3 minutes. Continue cooking until all of the pork reaches at least 71C.
- 3
Add the chopped onion and cook about 2 minutes, until the edges turn translucent.
Lower the heat to medium low, add 3 tablespoons chunjang, and stir constantly so the paste fries in oil without sticking.
- 4
Fry the chunjang about 2 more minutes, until it looks glossy and the harsh bitter smell softens.
Add 1 tablespoon soy sauce and 1 teaspoon sugar, then simmer on low heat for 5 minutes until thick and shiny.
- 5
Boil the fresh noodles for the time stated on the package, stirring immediately after they go in so they do not stick.
Once cooked, rinse them briefly under cold water and drain thoroughly in a sieve.
- 6
Place the well-drained noodles in bowls and spoon the hot pork chunjang sauce generously over the top.
Add the cucumber matchsticks, then mix just before eating so the sauce coats the noodles without becoming watery.
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