Beijing-Style Fried Sauce Noodles with Pork

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This iconic Beijing street food features chewy wheat noodles blanketed in a rich, savory sauce of slow-cooked ground pork and fermented yellow soybean paste, balanced by cool, crisp fresh vegetables. The interplay of salty-sweet sauce, springy noodles, and refreshing cucumber makes it deeply satisfying yet never heavy. Every household in Beijing has its own version of zhajiangmian, prized for its bold umami and effortless comfort.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 65 gCarbs
• 5 gFiber
• 9 gSugar
• 35 gProtein
• 1100 mgSodium
• 700 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pork sauce

• 8 oz (225 g) ground pork
• 3 tbsp vegetable oil, divided
• 1 tbsp Shaoxing wine
• 2 cloves garlic, finely minced
• 1 tbsp fresh ginger, minced
• 3 tbsp sweet fermented soybean paste (tianmianjiang)
• 2 tbsp yellow soybean paste (huangjiang)
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/3 cup (80 ml) water or chicken stock
• 2 scallions, finely sliced for finishing

For the noodles

• 1 lb (450 g) fresh or dried Chinese wheat noodles
• 1 tsp sesame oil
• 1 tbsp neutral oil

For the fresh toppings

• 1 medium cucumber, julienned
• 1 medium carrot, julienned
• 1 cup (140 g) cooked yellow soybeans or edamame
• 2 scallions, sliced on the diagonal

Directions

1. Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions until just tender but still chewy (about 3–4 minutes for fresh noodles, 6–7 for dried). Drain, rinse briefly under cold water, then toss with sesame oil and neutral oil to prevent sticking; set aside.
2. While the noodles cook, prepare the toppings. Julienne the cucumber and carrot into thin matchsticks, place in ice water for 5 minutes to crisp, then drain well. Warm the cooked soybeans in a small pan with a pinch of salt for 2 minutes; set aside.
3. Heat 2 tablespoons of oil in a wok or heavy skillet over medium-high heat. Add the ground pork and break it up with a spatula. Cook undisturbed for 2 minutes to develop a golden crust, then stir-fry until no pink remains, about 3 more minutes.
4. Stir in the Shaoxing wine, garlic, and ginger, cooking for 30 seconds until fragrant. Add both bean pastes and the dark soy sauce, stir-frying for 2 minutes to bloom the flavors and coat the pork evenly.
5. Pour in the water or stock and add the sugar. Reduce heat to low and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens to a glossy, spoon-coating consistency. Stir in half of the sliced scallions and remove from heat.
6. Divide the noodles among four wide bowls. Spoon the warm pork sauce generously over the top, then arrange the cucumber, carrot, and soybeans in neat piles around or on top. Finish with remaining scallions.
7. Serve immediately, instructing diners to toss everything together at the table so the noodles soak up the savory sauce while the vegetables stay crisp.

Cook’s Notes

• The combination of sweet fermented bean paste (tianmianjiang) and yellow soybean paste (huangjiang) is essential; substituting only one will lose the authentic Beijing flavor.
• For best texture, use fresh thick wheat noodles if available, otherwise choose dried noodles labeled for zhajiangmian or hand-pulled noodles.
• Make the sauce up to 3 days ahead and refrigerate; it actually deepens in flavor overnight.
• Always crisp the pork before adding the pastes to develop Maillard browning and richer taste.
• Serve with a small dish of Chinese black vinegar on the side for diners who like an extra tangy kick.

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