Zha Jiang Mian - 炸酱面 - pork with noodles

Ingredients

• 200 gpork
• 1 tspShaoxing rice wine
• 2 cmfresh ginger
• 2spring onions
• 1star anise
• 4 tbspdry yellow soybean paste (黄豆酱)
• 1 tbspsweet bean sauce or hoisin sauce
• 300 mlwater
• 2 tbspoil
• 4 portionsnoodles
• 150 gbean sprouts
• 150 gshelled edamame
• 1cucumber
• 6radishes
• as neededwater, for blanching

Instructions

1. 1

   Prepare the ingredients

   Finely chop the spring onions, keeping the green and white parts separate, and chop the ginger. Cut the pork into small cubes, slice the radishes thinly and julienne the cucumber.

2. 2

   Mix the sauces

   Stir the dry yellow soybean paste and sweet bean sauce or hoisin sauce into 300 ml water until dissolved.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the star anise, ginger and green part of the spring onions, and fry for 1 minute.

4. 4

   Cook the pork

   Add the pork and Shaoxing rice wine to the pan. Fry until the pork has changed colour.

5. 5

   Simmer the sauce

   Pour in the dissolved bean sauce and bring it to the boil. Lower the heat and simmer for 20 minutes, until the sauce has thickened, then stir in the white part of the spring onions.

6. 6

   Blanch the vegetables

   Bring a pan of water to the boil, blanch the bean sprouts and edamame, then drain them.

7. 7

   Cook the noodles

   Cook the noodles until done, following the timing appropriate for the noodles you are using.

8. 8

   Assemble the bowls

   Divide the noodles among bowls and add the vegetables and pork sauce to serve.

What is zha jiang mian?

Zha jiang mian is a Chinese noodle dish named for its fried bean sauce, which is served over noodles. It is especially associated with northern China, where hearty wheat noodles pair well with a savoury, concentrated topping.

This version simmers pork with yellow soybean paste and sweet bean sauce, then adds crisp vegetables for contrast. The different textures make each bowl feel balanced without complicating the cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The noodles provide most of the carbohydrates, while the pork and edamame contribute protein; the oil and pork account for much of the fat. Add plenty of the cucumber, radishes and bean sprouts to the bowl for a fresh contrast, or serve with extra vegetables on the side.

Choosing the sauce ingredients

Yellow soybean paste: this is the main savoury element, so dissolve it thoroughly in the water before it goes into the pan. Its seasoning can vary by brand, so taste the finished sauce before serving.

Sweet bean sauce: this rounds out the saltier paste with a sweeter, deeper flavour. Hoisin is offered as an alternative, though it may make the sauce taste sweeter.

Build flavour before simmering

Aromatics: give the star anise, ginger and green spring onion a minute in the oil to release their fragrance. Keep the heat moderate so they become aromatic without scorching.

Pork: fry it until its colour changes before adding the sauce mixture. This gives the meat a chance to cook on the surface and lets it take on the flavour of the aromatics.

Look for a thickened sauce

Simmering: keep the sauce at a gentle simmer for 20 minutes rather than boiling it hard. It is ready when it has thickened enough to cling to the pork and coat the noodles.

Keep the vegetables fresh

Blanched vegetables: cook the bean sprouts and edamame briefly in boiling water, then drain them well. They should be heated through while retaining some firmness.

Raw toppings: cut the cucumber into fine strips and slice the radishes thinly so they are easy to pick up with noodles. Add them to the bowls just before serving to preserve their crunch.

Choose noodles and serve

Noodles: cook them until tender but not mushy, using the packet instructions for the variety you have. Drain them well so excess water does not dilute the sauce.

Serving: divide the noodles between four bowls and add the pork sauce and vegetables. Toss each portion at the table so the sauce coats the noodles.

Recipe notes & tips

• Separate the green and white spring onion parts before cooking so they can be added at different stages.
• Dissolve the pastes fully to help the sauce cook evenly.
• Keep the sauce at a gentle simmer and stir occasionally to prevent sticking.
• Drain the blanched vegetables and noodles well before assembling the bowls.
• Cut the cucumber and radishes into similar, bite-sized shapes for easier eating.

Variations

• Use minced pork: brown it in the pan for a finer, more evenly distributed topping.
• Try wheat noodles: choose thick noodles to hold the sauce well.
• Add chilli: serve with chilli oil or sliced fresh chilli for heat.
• Swap the greens: use another quick-cooking vegetable in place of the bean sprouts.
• Make it meat-free: replace the pork with diced mushrooms and keep the same sauce method.

Common mistakes to avoid

• Burning the aromatics: fry them for just 1 minute over moderate heat.
• Adding undissolved paste: stir the sauces into the water until smooth before pouring them into the pan.
• Boiling the sauce too hard: lower the heat after it boils so it simmers gently for 20 minutes.
• Overcooking the vegetables: blanch the sprouts and edamame briefly so they retain some bite.
• Watery bowls: drain the noodles and blanched vegetables well before serving.

How to store

Store leftover pork sauce separately from the noodles and vegetables in covered containers in the fridge for up to 3 days. Reheat the sauce in a pan until piping hot, adding a splash of water if it has become too thick; cook fresh noodles and vegetables for the best texture.

Frequently asked questions