Name: Beijing Noodles { Zha Jiang Mian }
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

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Treat yourself to a heaping serving of these finger-lickin’ good Chinese Fried Noodles (Zha Jiang Mian) with minced pork, sweet and salty black bean sauce and fresh vegetables!

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Curb your Take-Out Cravings with these easy Chinese Fried Sauce Noodles – Zha Jiang Mian!

What is ‘zha jiang mian’?

Today I share with you one of my favorite quick fakeout-takeout dinner recipes EVER! Chinese Fried Noodles aka. Zha Jiang 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 pork meat, fried mushrooms and the soft crunch of fresh, grated vegetables.

So simple, and yet so flavourful! The savory sauce for these Chinese Fried Noodles is just irresistible and so quick and easy to make.

The flavor of this Chinese Noodle Stir-fry comes from the winning combination of ground pork, ginger, garlic, fermented bean paste and black bean sauce.

Black Bean Sauce is pretty salty on its own, but when tossed with the mild bouncy wheat noodles and fresh crunchy vegetables you’ll find that it’s just right!

What I love about these Beijing Noodles is that they are both rich from the savoury pork sauce AND fresh from the copious vegetables, so you can get your noodle fix without feeling unpleasantly full afterward.

Who could say no to a steaming bowl of these yummy Chinese Fried Sauce 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.

Tips for making the best Chinese Fried Sauce Noodles:

I wanted to keep things light and went with minced pork, but you could just as well use chopped pork belly.
To make this Noodle Stir-Fry vegetarian you can also sub pork with tofu.
For the noodles, look for any kind of thick, flour-based noodles at the Asian food aisle.

How to serve Chinese Fried Noodles Zha Jiang Mian:

I recommend you serve these topped with:

Julienne Carrot
Julienne Cucumber
Beansprout
Edamame

This adds a fresh element to the sweet and salty Chinese fried sauce noodles.

For more delicious quick Asian Noodle dishes, check out my recipe for Vegetarian Chow Mein or try my Authentic Pad Thai Recipe.

*This Chinese Fried Noodles Recipe contains affiliate links to amazon.ca meaning that I make a small commission for purchases made through the links in this article with no additional costs for you.

Zha Jiang Mian Beijing Noodles with Pork and Black Bean Sauce

Beijing Noodles { Zha Jiang Mian }

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!

Course dinner, main

Cuisine Asian

Keyword Chinese Fried Noodles, Chinese Fried Sauce Noodles, Chinese Noodles with Pork

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Calories 600 kcal

Author Kiki Johnson

Ingredients

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

Instructions

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.

Recipe Notes

I wanted to keep things light and went with minced pork, but you could just as well use chopped pork belly.
To make this Noodle Stir-Fry vegetarian you can also sub pork with tofu.
For the noodles, look for any kind of thick, flour-based noodles at the Asian food aisle.

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