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Chinese Pork with Noodles ("Chinese Bolognese")

Don't be put off by the Asian speciality sauces, this is one of those recipes that still works GREAT using the substitutions. Some people may even prefer it made with the subs! . The proper name for this stir fried pork with noodles is "Zha Jiang Mian" noodles and is also affectionally referred to as "Chinese Bolognese". Minced / ground pork is stir fried with tasty classic Chinese flavours that are savoury with a touch of spice and sweet. Recipe video is below recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3 - 4
Calories: 475 kcal
Course: Dinner
Cuisine: Chinese

Ingredients

Noodles
  • 700 - 800 g / 1.4 - 1.6 lb white noodles (flour noodles), fresh (Note 1)
  • 2 tsp vegetable oil*
  • 2 tsp Chinese black vinegar (Chinkiang vinegar)* (Note 2)
Sauce
  • 1/3 cup chicken stock / broth
  • 1 tbsp chilli bean sauce (Note 3)
  • 1 tbsp Chinese Sweet Bean Sauce (Note 4)
  • 1 tbsp dark soy sauce (Note 5)
  • 2 tsp Chinese black vinegar (Chinkiang vinegar)* (Note 2)
  • 1 tsp sugar (white or brown)
Stir Fry
  • 1 tbsp vegetable oil
  • 2 garlic cloves , minced
  • 1 1/2 tsp ginger , minced or finely chopped
  • 1/2 onion , finely chopped (white, brown or yellow)
  • 400 g / 14 oz minced pork (ground pork)
To Serve
  • 2 cucumbers , cut into batons (deseed if you can be bothered, I don't!)
  • Chinese chilli sauce (Note 6)
  • Coriander / cilantro leaves

Instructions

    Cup of Yum
  1. Mix Sauce ingredients together.
  2. Prepare noodles according to packet directions. If it says to soak the noodles, you can do that while cooking the stir fry.
  3. Optional: Just before serving, toss the noodles with oil and vinegar.*
  4. Heat oil in a wok or skillet over medium high heat. Add onions and cook for 1 minute. Add garlic and ginger and cook for 1 minute or until onion is translucent.
  5. Add pork and cook, breaking it up as you go, until browned.
  6. Add sauce and cook for 3 - 5 minutes, or until most of the sauce has reduced.
  7. Divide noodles between bowls. Top with pork, coriander and fresh cucumbers on the side.
  8. To eat, mix up the noodles and pork. I use chopsticks and a spoon - so it's easier to get the pork and noodles in one mouthful. Don't hold back on the chilli paste! It goes great with this dish!

Notes

  • * These ingredients are optional. They are not used in traditional Chinese Zha Jiang Mian recipes but it is used by the restaurant recipe I used (see below for reference) and I really enjoy the tiny touch of sour it brings to this dish.
  • This dish is best made with FLOUR noodles (white), not egg (yellow) or rice noodles. I find that the best noodles for this dish are the fresh white noodles from Asian grocery stores or even Udon noodles from supermarkets. I like to use noodles that are like a thick spaghetti shape, but you could definitely use flat ones.
  • Though this is traditionally made with flour noodles, you can definitely make it with other noodles of choice!
  • I know 800g / 1.6lb of noodles sounds like a lot and it is! But fresh flour noodles are very dense and heavy, about double the weight for the same volume of, for example, chow mein noodles.
  • Chinese black vinegar, Chinkiang vinegar, actually has a fairly similar flavour to balsamic vinegar. So you can substitute with balsamic.
  • Chilli Bean Sauce - see photo in post, found in Asian grocery stores. Also known as Doubanjiang, it is made from soy beans, chilli and other flavourings. It can be substituted with 2 teaspoons of Miso + 2 teaspoons of Sriracha or other spicy chilli paste.
  • Chinese Sweet Bean Sauce (see photo in post) is also made from soy beans except it is sweet rather than spicy. Hoisin is actually quite similar so if you can't find Sweet Bean Sauce at the Asian store, just use Hoisin.
  • Dark soy sauce is darker in colour than all purpose and light soy sauce and has a stronger flavour. I really urge you to find dark soy sauce for this recipe. Nowadays in Australia it's sold in the Asian section of large supermarkets.
  • See in post for photo of my favourite Chinese chilli paste, Xianglawang. Recommended to me by an Asian grocery store, it is made with more than just chilli. However, there is enough flavour in the pork that you can use almost any chilli sauce for this, even a Western hot sauce. Don't hold back! This is soooo fantastic when loaded up with chilli!
  • However, if you really would like to make this with an Asian chilli sauce, use the Chilli Sauce in this Foolproof Poached Chicken Breast recipe. It's a simple homemade version of Chinese chilli sauce.
  • Adapted from this recipe by a Chinese street food restaurant in Melbourne, Australia called Lawyers, Guns and Money from Gourmet Traveller. 
  • Chinese Pork Mince with Noodles nutrition per serving, excluding chilli sauce but including cucumbers.

Nutrition Information

Serving 470g Calories 475cal (24%) Carbohydrates 53.2g (18%) Protein 35.5g (71%) Fat 13.2g (20%) Saturated Fat 3.1g (16%) Polyunsaturated Fat 10.1g Cholesterol 123mg (41%) Sodium 518mg (22%) Fiber 3g (12%) Sugar 5.5g (11%)

Nutrition Facts

Serving: 3- 4

Amount Per Serving

Calories 475

% Daily Value*

Serving 470g
Calories 475cal 24%
Carbohydrates 53.2g 18%
Protein 35.5g 71%
Fat 13.2g 20%
Saturated Fat 3.1g 16%
Polyunsaturated Fat 10.1g 59%
Cholesterol 123mg 41%
Sodium 518mg 22%
Fiber 3g 12%
Sugar 5.5g 11%

* Percent Daily Values are based on a 2,000 calorie diet.