Beijing Zha Jiang Mian (Fried Sauce Noodles)

Name: Beijing Zha Jiang Mian (Fried Sauce Noodles)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1 lb skin-on pork belly; 6 scallions; 5 slice ginger; 1 cup julienned carrot; 1 cup julienned cucumber; 1/3 cup neutral oil; 1/4 cup sweet bean sauce; 3 tbsp ground bean sauce; 4 tbsp Shaoxing wine; 1 1/2 tbsp dark soy sauce; 270 ml water; 3 star anise pods; 6 bay leaves; 1 small cinnamon stick; 2 tsp Sichuan peppercorns; 1 tsp sugar; 1/2 tsp salt; 8 oz dried wheat noodles; 4 clove garlic

This classic Beijing zha jiang mian pairs chewy wheat noodles with a rich, savory pork and bean sauce layered with scallion, ginger, and warm spices. Crisp cucumber, carrot, and optional raw garlic add freshness and crunch, making every bowl deeply satisfying.

Servings8 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

skin-on pork belly
1 lb
scallions
6
ginger
5 slice
julienned carrot
1 cup
julienned cucumber
1 cup
neutral oil
0.3 cup
sweet bean sauce
0.3 cup
ground bean sauce
3 tbsp
Shaoxing wine
4 tbsp
dark soy sauce
0.5 tbsp
water
270 ml
star anise pods
3
bay leaves
6
small cinnamon stick
1
Sichuan peppercorns
2 tsp
sugar
1 tsp
salt
0.5 tsp
dried wheat noodles
8 oz
garlic
4 clove

Step-by-Step Instructions

Separate the pork belly into two parts by cutting away the thick fatty skin layer from the leaner meat. Dice both portions into 1/2-inch pieces and keep them separate.

Place the lean pork in a bowl and mix in 2 tbsp water, 1 tbsp at a time, until the meat absorbs the liquid and looks slightly plumped. Set aside while you prepare the sauce base.

Heat the neutral oil in a wok over low heat. Add the scallion greens, ginger, star anise, bay leaves, cinnamon stick, and Sichuan peppercorns. Let the oil gently infuse for about 15 minutes, stirring occasionally, until fragrant and the scallions are lightly crisped but not burnt. Remove and discard the aromatics with a slotted spoon.

Increase the heat to medium-low and add the diced pork fat and skin. Cook for 5 to 6 minutes to render the fat, until the pieces are lightly golden around the edges. Add the lean pork and stir-fry for 1 minute, just until it turns opaque.