Beijing Zhajiangmian

Beijing Zhajiangmian is a renowned Chinese noodle dish that pairs hand-pulled wheat noodles with a robust Zhajiang sauce crafted from minced pork or beef and fermented soybean paste. This meal offers a rich, umami experience, making it appealing for both lunch and dinner. Essential preparation includes boiling the noodles to a firm texture, stir-frying the sauce until aromatic, and presenting it with fresh toppings like sliced cucumbers and scallions. Appreciated for its genuine taste and hearty composition, Beijing Zhajiangmian delivers an authentic culinary experience with each bite, suitable for any occasion.

Ingredients

• 8 oz hand-pulled wheat noodles
• 1/2 lb minced pork
• 3 Tbsp fermented soybean paste
• 1 tsp sesame oil
• 1 Tbsp vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/2 cup scallions, chopped
• 1 medium cucumber, thinly sliced

Instructions

1. Bring a large pot of water to a boil and cook the wheat noodles until al dente. Drain and set aside.
2. Heat vegetable oil in a pan over medium heat. Add minced pork and cook until browned, breaking up any large pieces with a spatula.
3. Add minced garlic and grated ginger to the pan. Stir frequently and cook for about 1 minute until fragrant.
4. Stir in the fermented soybean paste and sesame oil. Cook for another 2 minutes, stirring occasionally to blend the flavors.
5. Add the cooked noodles to the pan and toss thoroughly to ensure they are evenly coated with the sauce.
6. Transfer the Zhajiangmian to serving bowls and top with chopped scallions and sliced cucumber.

Keywords: Beijing, Noodles, Savory, Minced Pork, Fermented Soybean

Spice Rack: Soy Sauce, Sichuan Peppercorns, Chili Paste

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