Chinese
Fried Sauce Noodles
Beijing zhajiangmian with chewy noodles, dark fried soybean-pork sauce, and crisp cucumber, radish, and sprouts.
4 servings · 35 minutes prep · 40 minutes cook
Ingredients
Main
- 1 lb wheat noodles
- 12 oz pork belly, finely diced
- 2 tbsp avocado oil
- 1/3 cup sweet bean sauce
- 1/3 cup dry yellow soybean paste
- 2 oz shiitake mushrooms, finely diced
- 2 whole garlic cloves, minced
- 2 tbsp shaoxing wine
- 1 1/4 cups water
- 1 tsp granulated sugar
- 1 whole cucumber, julienned
- 1 cup bean sprouts, lightly blanched
- 1/2 cup radish, julienned
Directions
Method
- Bring a large pot of water to a boil for the wheat noodles.
- Render the pork belly in the avocado oil over medium heat until the fat is translucent and the edges are browned, 8-10 minutes. Remove and reserve 1 tbsp rendered fat in the skillet.
- Add the shiitake mushrooms and cook until lightly browned, 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the sweet bean sauce and dry yellow soybean paste. Fry in the pork fat until darkened, fragrant, and slightly caramelized, about 3 minutes.
- Stir in the Shaoxing wine, water, sugar, and rendered pork. Simmer gently, stirring occasionally, until the sauce is thick and glossy and the pork reaches at least {{temperature:160°F}}, 18-22 minutes.
- Boil the wheat noodles according to package directions until chewy and springy. Drain and rinse briefly under cool water.
- Divide the noodles among bowls. Top with fried sauce, cucumber, bean sprouts, and radish. Mix thoroughly before eating.
