Treat yourself to a heaping serving of these finger-lickin’ good Beijing Noodles ( Zha Jiang Mian) with minced pork, sweet & salty black bean sauce and fresh veg! Chinese Comfort Food at its best!
Today I share with you one of my favourite quick dinner recipes EVER! Beijing Noodles, also known as Zha Jian Mian. Think of it as the Chinese version of Spaghetti Bolognese! But way less complicated and time consuming! Instead of tangy tomato and red wine, the zha jiang mian sauce is a rich, salty and a bit sweet concoction, with perfectly cooked minced meat, fried mushrooms and the soft crunch of fresh, grated vegetables.
So simple, and yet so flavourful! The savoury sauce for these Beijing Noodles is just irresistible and so quick and easy to make. The flavour comes from the winning combination of ground pork, ginger, garlic, fermented bean paste and black bean sauce — pretty salty on its own, but when tossed with the mild wheat noodles and vegetables you’ll find that it’s just right!
What I love about these Beijing Noodles is that they are both rich from the savory pork sauce AND fresh from the copious vegetables, so you can get you noodle fix without feeling unpleasantly full afterwards.
Who could say no to a steaming bowl of these yummy Beijing Noodles !? Especially on a cold winter day there’s nothing better. Soft wheat noodles paired with this satisfyingly intense, sweet & salty ground pork sauce, the fried mushrooms and fresh, grated veg … I tell you, this dish will not disappoint you.
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- 200 g minced pork
- ½ tsp white pepper
- 4 garlic cloves
- 1,5 cm piece of ginger
- 3 spring onions
- 6 mushrooms
- 5 tbsp black bean sauce
- 1 tbsp fermented bean paste
- 2 tbsp soy sauce
- 200 g chinese wheat noodles
- 1 carrot
- ½ cucumber
In a small bowl, combine the minced pork with ¼ tsp salt, 1 tsp cornstarch, 1 tsp oil and white pepper and let the meat marinate for about 15 minutes at room temperature.
Peel the garlic and slice thinly. Mince the ginger and cut mushrooms and spring onions into thin slices. Mushrooms, ginger and garlic can be put into a little bowl, the spring onions go into a separate bowl. Heat 2 tbsp of oil in a pan on medium high heat and add meat. Fry for about a minute, stirring once in a while, then add garlic, mushrooms and ginger. Fry for about 4 minutes more.
Add bean sauce, bean paste, soy sauce as well as 250 ml of water and 1/2 tbsp of sugar, bring to a boil and reduce the heat to a low simmer. Put the lid on and simmer for about 15 minutes on low heat.
While the sauce is reducing, bring 1 l of water to a boil and cook the noodles until just al dente. Drain and toss with the sauce in the pan.
Grate cucumber and carrot and mix with the noodles. Add the spring onions and give everything a final toss. Serve immediately and enjoy.