Zhajiang Noodles (Zha Jiang Mian)

The story

Zha jiang mian is to Beijing what ragù is to Bologna — the everyday noodle every family argues about. Ground pork fried with sweet bean sauce until glossy and dark, spooned over noodles with fresh cucumber shreds. The hot-cold contrast is the signature.

Ingredients (6 + pantry staples)

• Ground pork — 8 oz / 225 g
• Sweet bean sauce (tianmianjiang) or hoisin — 3 tbsp
• Noodles (fresh or dried) — 12 oz / 350 g
• Cucumber — 1, julienned
• Garlic — 2 cloves, minced
• Soy sauce — 1 tbsp

Pantry staples used (don't count toward the 6): sugar (1 tsp), cooking oil. Not stocked yet? See the pantry page.

Steps

1. Fry pork with garlic until browned and the fat renders, 5 minutes.
2. Add sweet bean sauce, soy and 1/2 cup water; simmer 5 minutes until dark and glossy.
3. Boil noodles; drain, top with the sauce and cucumber shreds. Mix well before eating.

Swaps

Sweet bean sauce is 🔶 at Asian groceries — hoisin (any US supermarket) makes a rounder, sweeter but legit version.