Prep 10 mins
Cook 10 mins
This is a fast food or home meal in Beijing, and is quite popular in Korea as well. It's a thick wheat noodle topped with a savory pork sauce, which is a bit sweet and spicy. All this is garnished with a mound of shredded cucumber. You mix it all together and voila... a filling, tasty meal. It's Pucca, the Japanese cartoon character's favourite food as well. Many variations of this recipe exist -- Chinese people prefer it sweet, Koreans like it salty and with potatoes. Common additions/subsitutions for the pork are: beef, dried shrimp, eggs, shredded bean curd and eggplant.
- 1⁄4-1⁄2 cup vegetable oil
- 1⁄2-3⁄4 lb ground pork (either lean or fatty)
- 5 -6 teaspoons brown bean sauce
- 2 -3 teaspoons sugar
- 5 -6 teaspoons beer
- 1 lb fresh white chinese noodles (no egg)
- 1⁄4 cup chopped scallion
- 1⁄4 cup bean sprouts
- 1⁄2 cup shredded cucumber
- 1⁄4 cup chopped garlic
- chili, if desired
- Heat the oil in the wok. When the oil is ready, add the garlic and then the pork. Fry briefly.
- Blend the bean sauce with the beer.
- Add the mixed sauce, sprinkle the sugar into the wok and cook, stir until the sauce is piping hot (about 10 mins).
- Turn off the heat and start to boil the noodles, 1 min and remove.
- Drain the noodles thoroughly and place into a bowl.
- Spoon over the sauce. Garnish with the scallions, bean sprouts and cucumber shreds generously.
I haven't even tried making this yet, but just want to say I'm thrilled to have found this recipe. I've eaten so many amazing foods in China that I have yet to learn how to make. Za jiang mian is one. Thanks for posting.
This was a delight! I did increase the proportion of sauce ingredients to meat, and added plenty of the optional chilli. I'm not a particular fan of beansprouts, so missed them out, but the cool, crisp cucumber and spring onion (and a little more finely sliced chilli!) provided a perfect contrast to the spicy, salty sweet sauce and noodles.