Zhajiang Mian - Minced Pork Tossed Noodles

READY IN: 25mins


  • 80
    ml vegetable oil or 1/3 cup vegetable oil
  • 5
    green onions, finely chopped, white and green parts separated
  • 2
    large garlic cloves, finely chopped
  • sea salt, to taste
  • 1
    teaspoon white sugar (to taste)
  • 500
    g fresh shangai noodles (see note below) or 500 g udon noodles (see note below)
  • 1
    lebanese cucumber, seeds removedd, cut into julienne
  • Brown Bean Sauce
  • 2
    tablespoons brown bean sauce
  • 1
    teaspoon hoisin sauce
  • 1
    tablespoon shaoxing wine
  • 375
    ml chicken stock (plus extra to thin if necessary) or 1 1/2 cups chicken stock (plus extra to thin if necessary)


  • Make the brown bean sauce by combining the ingredients and mixing them well.
  • Heat a wok over a high heat and once it is hot, add the oil and the white part of the onions and the garlic; stir-fry for 20 seconds, add the pork and cook it until it turns white and begins to separate; add the brown sauce; reduce the heat to medium and simmer for 5-10 minutes. Add another cup of stock if you prefer a thinner consistency. Season, to taste, with sea salt, freshly ground black pepper and sugar.
  • Meanwhile, cook the noodles in boiling water for 3-4 minutes; drain, rinse off excess starch, if necessary, and add the noodles to the wok with the remaining green onion and toss the noodles and green onion through the mince mixture; serve topped with the cucumber.
  • NOTE: Shanghai noodles, eggless noodles made from wheat flour, are available from Asian grocers. To prevent them sticking together after cooking, add a splash of oil and toss through. This is particularly useful if you are cooking them ahead of time.