Beijing Zhajiangmian

Noodles with fermented soybean pork sauce.

Ingredients

• 500 g Noodles
• 500 g Ground pork
• ½ cup Fermented soybean paste
• 3 tbsp Sweet bean sauce
• 2 tbsp Rice wine
• 2 tbsp Ginger
• 4 cloves Garlic
• 2 Cucumber
• 1 Radish
• 150 g Bean sprouts
• ¼ cup Oil
• 1 tbsp Sugar

Method

1. Loosen the paste — Mix the fermented soybean paste with rice wine and water so it can fry without burning.
2. Fry the pork — Cook the pork with ginger and garlic until the fat renders and it browns.
3. Fry the sauce — Add the loosened paste and cook 20 minutes over low heat, stirring, until it darkens and the oil separates.
4. Prepare the toppings — Cut the cucumber and radish into fine matchsticks and blanch the sprouts.
5. Cook the noodles — Boil until just tender and rinse if serving cool.
6. Zhajiangmian is ready — Put noodles in the bowl, spoon the sauce in the centre, and ring it with raw vegetables to mix at the table.

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• Pork Dumplings
• Egg Fried Rice
• Mapo Tofu
• Sweet and Sour Pork
• Chow Mein