Zhajiang noodles
Classic Chinese zhajiang noodles with savory meat sauce—comforting, budget-friendly, and perfect for lunch!
Watch Me Make It
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Ingredients
- ✓ 200 g pork belly
- ✓ 20 g ginger
- ✓ 100 g scallions
- ✓ 80 g yellow bean sauce
- ✓ 20 g sweet bean sauce
- ✓ to taste rice wine
- ✓ to taste light soy sauce
- ✓ 200 g noodles
- ✓ 1 cucumber
- ✓ 1 carrot
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Instructions
Instructions
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Dice the pork belly into small, even cubes. Place in a wok over medium heat with a small splash of water. Stir-fry until the water evaporates and the fat begins to render, allowing the pork to turn lightly golden and aromatic.
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Add minced ginger and chopped scallions. Stir-fry briefly until fragrant, letting the aromatics infuse the rendered pork fat.
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Reduce to low heat and add the yellow bean sauce and sweet bean sauce. Stir continuously, allowing the sauces to slowly fry in the fat and deepen in color and aroma. This gentle cooking is key to developing a rich, balanced flavor.
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Season with rice wine and light soy sauce to taste. Continue cooking over low heat until the sauce thickens and becomes glossy, with oil lightly separating on the surface.
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Meanwhile, cook the noodles according to package instructions. Drain thoroughly and place into serving bowls.
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Julienne the cucumber and carrot into fine strips for garnish.
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Spoon the hot meat sauce generously over the noodles. Top with shredded cucumber and carrot. Toss thoroughly before serving to evenly coat the noodles.
💡 Chef's Tips
- Rendering the pork slowly builds depth and prevents greasiness.
- Always cook the bean sauces over low heat to avoid burning and bitterness.
- The 80:20 ratio of yellow bean sauce to sweet bean sauce creates the classic balance of savory and subtle sweetness.
- Fresh cucumber and carrot are essential—they provide crunch and contrast.
- The meat sauce can be prepared in advance and refrigerated for up to one week; reheat gently before serving.