Zha Jiang Mian (Beijing “Fried Sauce” Noodles)
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
8
-
Calories
410 kcal
-
Course
Main Course
-
Cuisine
Chinese
Zha Jiang Mian (Beijing “Fried Sauce” Noodles)
Description
Zha Jiang Mian (Beijing “Fried Sauce” Noodles) centers on a deeply flavored pork sauce made by rendering pork belly fat and cooking lean pork with an array of Chinese spices including star anise, bay leaves, cinnamon, and Sichuan peppercorns. The sauce also includes sweet bean sauce and Shaoxing wine, which enrich and sweeten the mixture. Once prepared, the sauce is spooned over cooked wheat noodles and garnished with fresh julienned carrots and cucumbers to add texture and freshness. The method involves infusing oil with aromatics, then rendering pork fat before cooking the lean pork and combining all ingredients to develop a savory and slightly sweet sauce. This dish offers a tactile contrast between the tender meat sauce and crisp vegetable toppings, providing a satisfying meal with distinct regional flavor components.
The noodles serve as a neutral base absorbing the intense flavors of the sauce, making it a filling and flavorful dish. The fresh garlic is optional, which can add pungency if desired. Cooking the spices slowly in oil before adding pork creates depth without overwhelming heat or bitterness.
This dish is traditionally served by mixing the noodles well with the sauce and fresh vegetables before eating. The balance between the fatty pork sauce and refreshing raw vegetables creates a well-rounded taste experience. It is suitable for those wanting an authentic Chinese noodle dish with a complex, meaty sauce.
The recipe yields enough sauce for around eight servings, though the noodles and vegetables quantity is sufficient for four, so extra sauce can be refrigerated for future use. Adjust seasoning after cooking since salt is optional. Incorporate the optional sugar to balance the savory flavors if preferred.
Ingredients
- 1 pound pork belly you can substitute fatty ground pork or a fatty cut of pork butt/shoulder, skin-on
- 2 tablespoons water 30 ml
- ⅓ cup neutral oil such as vegetable, canola, or avocado oil - 80ml
- 6 scallions finely chopped, white and green parts separated
- 5 lices ginger ⅛-inch/3mm thick
- 3 star anise pods
- 6 bay leaf
- 1 cinnamon stick small
- 2 teaspoons Sichuan peppercorn
- 4 tablespoons Shaoxing wine
- 1½ tablespoons dark soy sauce
- ¼ cup sweet bean sauce tianmianjiang - 甜面酱
- 3 ground bean sauce heaping tablespoons
- 1 cup water
- 1 teaspoon sugar optional
- ½ teaspoon salt optional, you can always add it later
To serve:
- 8 ounces wheat noodles or 1 pound fresh wheat noodles, dried
- 1 cup carrot julienned
- 1 cup cucumber julienned
- 4 cloves garlic (minced, optional)
Instructions
- Take your pork belly, and make a lengthwise cut to separate the thick layer of pork fat and skin from the leaner meat. Keeping them separate, cut both the fat (with the skin) and the meat into ½-inch pieces.
- Mix the lean pork with 2 tablespoons of water (1 tablespoon at a time), until water is absorbed into the meat, and there is no visible standing liquid. Set aside.
- In a wok over low heat, add the oil, along with the green parts of the scallion, ginger, star anise, bay leaves, cinnamon stick, and Sichuan peppercorns. Infuse the oil over low heat for about 15 minutes, or until the scallions turn crispy (not burned) and the oil smells fragrant. Take care not to burn the spices. Remove the aromatics using a slotted spoon, leaving the oil in the wok.
- With the heat at medium-low, add the pork fat/skin. Render the fat for about 5-6 minutes, or until the pieces turn lightly golden around the edges. Add the lean pork. Cook for 1 minute, until the pork pieces turn white and opaque.
- Reduce the heat to low, and add the Shaoxing wine, dark soy sauce, sweet bean sauce, ground bean sauce, water, and the white parts of the scallions. If using, add the sugar and salt. Stir everything together.
- Cover and increase the heat to medium. Simmer for 10 minutes.
- Uncover the wok, increase the heat to medium-high, and stir the sauce. As you push the sauce around with your wok spatula, it will start to bubble and thicken. The oil and pork fat will start to coat the bottom of the wok. Reduce the sauce for 8-12 minutes, until it’s viscous but not dry (so it coats the noodles easily!) Remove from the heat.
- This sauce can be stored in the refrigerator for about 10 days, as long as you keep a layer of fat over the top. Just remember to use a clean utensil every time.
- When you’re ready to enjoy the noodles, cook them in boiling water according to package instructions. If you’re cooking fresh noodles, make sure you use a large pot of water, as they’re starchier than dried noodles. To avoid them turning too starchy and sticky, add about ¼ cup of cold water every time the noodle water comes back up to a rolling boil.
- While the water comes up to a boil and the noodles are cooking, prep the carrots, cucumber, and garlic (if using). To serve, add some noodles to a bowl, mix with enough sauce to thinly and evenly coat the noodles—add it gradually until it’s the ideal level of saltiness for you. Top with the julienned carrots, cucumbers, and minced garlic. Mix and enjoy!
Notes
- The sauce makes about eight servings while the noodles and vegetables serve four, leaving extra sauce for later use.
- Salt and sugar can be adjusted after cooking to taste, as both are optional in the recipe.
- Use fresh julienned vegetables to maintain crisp texture when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 41mg | 14% |
| Sodium | 362mg | 15% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
