Zha Jiang Mian (炸酱面 — Beijing Noodles with Meat Sauce)

Ingredients

• 400g fresh wheat noodles, Beijing-style, or 280g dried
• 250g ground pork, 20% fat
• 4 tbsp doubanjiang, Pixian broad bean paste
• 3 tbsp sweet bean sauce, tian mian jiang
• 30ml neutral oil
• 40g yellow onion, minced
• 25g garlic, minced
• 15g fresh ginger, minced
• 120ml chicken stock
• 15ml Shaoxing wine
• 10ml soy sauce
• 5ml sesame oil
• 2g white pepper
• 1 tbsp cornstarch + 2 tbsp water, slurry
• GARNISH
• 2 scallions, julienned
• 100g cucumber, julienned
• 50g pickled mustard greens, chopped
• 30g roasted peanuts, crushed
• 15ml sesame oil

Method

1. 1
   Heat 30ml oil in a wok over medium-high heat; add onion, garlic, and ginger, stirring constantly for 90 seconds until fragrant.
2. 2
   Add ground pork, breaking it apart with a spatula, and cook for 3–4 minutes until no pink remains; drain excess fat if needed.
3. 3
   Stir in doubanjiang and sweet bean sauce, cooking for 1 minute to bloom the flavors; deglaze with Shaoxing wine and stock.
4. 4
   Add soy sauce and white pepper; bring to a gentle simmer and cook uncovered for 8–10 minutes until the sauce reduces by one-third.
5. 5
   Whisk cornstarch slurry into the sauce and stir constantly for 1 minute until thickened, then finish with sesame oil; keep warm.
6. 6
   Bring a large pot of salted water to boil; cook noodles until al dente, drain, and divide among bowls.
7. 7
   Ladle meat sauce over each portion; arrange scallions, cucumber, pickled mustard greens, and peanuts on top in separate mounds.
8. 8
   Drizzle with sesame oil and serve with extra sauce on the side.