Zhajiangmian (Chinese Black Bean Paste Noodles with Ground Pork)
Zhajiangmian is a Chinese noodle dish built on a thick sauce of ground pork and onion stir-fried with chunjang, a fermented black bean paste. The paste must be fried thoroughly in oil to draw out its roasted, savory character and eliminate the raw bitterness it carries before cooking. Adding soy sauce and sugar, then simmering on low heat for five minutes, concentrates the sauce into a glossy, dark coating. Fresh wheat noodles are boiled, briefly rinsed, and drained so the sauce clings without being diluted. Julienned cucumber served on top provides a crisp, cool contrast that balances the dense, salty depth of the bean paste.
Adjust Servings
Instructions
- 1
Heat oil in a pan and stir-fry ground pork.
- 2
Add onion, cook until translucent, then fry in fermented bean paste well.
- 3
Add soy sauce and sugar, then simmer 5 minutes to finish the sauce.
- 4
Boil noodles, rinse briefly in cold water, and drain.
- 5
Top noodles with sauce and julienned cucumber, then mix before eating.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Beijing Zhajiangmian (Northern Chinese Fermented Bean Paste Noodles)
Beijing zhajiangmian is the northern Chinese ancestor of Korean jajangmyeon, though the two have diverged significantly in flavor and presentation. The sauce is built from ground pork stir-fried with huangjiang, a fermented soybean paste darker and saltier than miso, until the fat separates and the paste turns glossy. Thick hand-pulled or machine-cut wheat noodles form the base, and an array of raw garnishes - julienned cucumber, radish sprouts, bean sprouts, and shredded scallion - are arranged neatly on top. The dish is meant to be tossed vigorously at the table so the sauce coats every strand. The contrast between the warm, intensely savory paste and the cool, crisp vegetables defines the eating experience. In summer, the noodles are often rinsed in cold water before serving.
Chinese Chow Mein
Chinese chow mein stir-fries boiled noodles with vegetables and protein over fierce wok heat. The noodles are parboiled, lightly oiled, then tossed in a screaming-hot wok until the exterior crisps while the interior stays chewy. A sauce of soy, oyster sauce, and sesame oil lacquers each strand with salty depth and umami, while bean sprouts, cabbage, and carrot contribute crunch. The hallmark smoky flavor, known as wok hei, comes only from sustained high heat, so home cooks achieve the closest result by working in small batches and letting the pan recover between additions. Chicken, shrimp, or beef can replace one another as the main protein, making chow mein endlessly adaptable. A squeeze of lime at the table brightens the overall flavor.
Korean-Chinese Seafood Gravy Noodles
Ulmyeon is a Korean-Chinese noodle dish in which fresh wheat noodles are topped with a thick, white starch-thickened gravy loaded with seafood and vegetables. Shrimp, squid, and other shellfish give the gravy a pronounced umami backbone. Beaten egg is swirled into the sauce toward the end, adding body and soft curds throughout. Unlike jjamppong, the dish carries little to no chili heat. Preparation takes about 40 minutes, and getting the starch slurry to the right consistency is the most important step.
Wonton Noodle Soup
Wonton noodle soup is a Cantonese classic that pairs thin egg noodles with shrimp-and-pork wontons in a clear pork bone broth. The broth is deliberately kept light and clean, relying on long simmering rather than heavy seasoning for its flavor. Each wonton has a thin wrapper that barely conceals a filling with noticeable shrimp texture. The egg noodles are springy and slightly alkaline, a hallmark of Hong Kong-style noodle making. Wrapping wontons from scratch adds about 30 minutes of prep, though pre-made wontons shorten the process significantly.
Lanzhou Beef Noodles (Clear Spiced Beef Shank Soup Noodles)
Lanzhou beef noodles are a clear-broth noodle soup originating from Lanzhou in China's Gansu province. Beef shank is soaked in cold water for thirty minutes to draw out blood, blanched, then simmered for two hours with star anise, a cinnamon stick, ginger, and garlic. Diligent skimming during the early stages of simmering is what keeps the broth transparent despite its long cooking time. Daikon radish is added to the strained broth and simmered until translucent, and the seasoning is kept to soy sauce and salt. The cooked beef is sliced thin and arranged over noodles in the bowl, with green onion, cilantro, and a drizzle of chili oil on top. Traditional versions use hand-pulled noodles stretched to order, but store-bought Chinese wheat noodles work as a practical substitute at home.
Sesame Spicy Tantanmen (Chinese Creamy Sesame Chili Oil Noodle Soup)
Tantanmen is a Chinese-origin noodle soup that combines a creamy sesame-based broth with the heat of chili oil to produce a bowl that is simultaneously nutty, spicy, and deeply savory. The broth begins with chicken stock into which sesame paste is whisked until fully dissolved, creating a thick, tan-colored liquid with a pronounced roasted-nut fragrance. Ground pork is fried separately with garlic, ginger, and doubanjiang-a fermented chili bean paste-until the meat is browned and crumbly, then spooned over the noodles as a rich, salty topping. Blanched bok choy adds a crisp, vegetal note that breaks up the heaviness of the broth, and a final drizzle of chili oil pools on the surface, releasing its fragrance with every sip. The noodles should be cooked just short of fully done so they maintain their chew in the hot liquid. Each component-sesame, chili, fermented bean, and pork-contributes a distinct layer of flavor, and the bowl rewards slow eating as they gradually merge.