noodles
Classic Beijing Fried Sauce Noodles (Zhajiangmian)
A classic Beijing comfort food made with fresh wheat noodles, rich fermented soybean paste sauce, diced pork, and crisp fresh vegetables. The sauce is slowly fried until deep, savory, glossy, and aromatic, then spooned over noodles and mixed together before eating. This iconic northern Chinese dish balances rich umami flavors with refreshing crunchy vegetables.
Ingredients
Sauce Base
- 300g pork belly, separated into fatty and lean portions, diced
- 3–4 tablespoons yellow soybean paste
- 1–2 tablespoons sweet bean paste
- 1 tablespoon light soy sauce
- 2–3 tablespoons cooking oil
- 1 small piece ginger, minced
- 2–3 scallions, chopped and divided
- 2–3 tablespoons water, for thinning the paste
Noodles & Vegetables
- 1 pound fresh wheat noodles
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 cup bean sprouts, blanched
- 1 small radish, julienned
Optional Vegetable Toppings
- Edamame
- Julienned celery
- Shredded cabbage
Instructions
- In a small bowl, combine the yellow soybean paste and sweet bean paste. Add 2–3 tablespoons water and stir until smooth and slightly loosened.
- Heat 2–3 tablespoons cooking oil in a wok or deep skillet over medium heat. Add the fatty diced pork first and stir-fry until the fat renders and the pork begins turning lightly golden.
- Add the lean pork and continue stir-frying until the meat changes color and becomes fragrant.
- Add the minced ginger and half of the chopped scallions. Stir-fry for about 30 seconds until aromatic.
- Pour in the diluted soybean paste mixture. Stir constantly over medium-low heat, frying the paste slowly so it becomes rich, glossy, and deeply fragrant without burning.
- Add the light soy sauce and allow the sauce to simmer gently for 5–8 minutes until thickened and glossy.
- Right before removing from heat, stir in the remaining scallions for a fresh onion aroma.
- Meanwhile, boil the fresh wheat noodles according to package directions until tender. Drain well. Rinse briefly with warm or cold water if desired.
- Place noodles into serving bowls. Arrange cucumber, carrot, bean sprouts, radish, and any optional vegetables on top.
- Spoon the hot fried soybean sauce over the noodles. Mix thoroughly before eating so the noodles are fully coated with the savory sauce.
Notes
- The soul of authentic Beijing Zhajiangmian is the slow-fried soybean paste sauce.
- Thinning the paste with water before frying helps prevent sticking and allows the sauce to cook evenly.
- Adding scallions in two stages creates both a deep cooked flavor and a fresh scallion finish.
- Traditional Beijing versions often use hand-pulled or thick fresh wheat noodles.
- The crisp vegetables balance the rich umami flavor of the sauce.