Beijing

Zhajiangmian

Name: Zhajiangmian
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 240 g thick wheat noodles wheat noodles; 250 g ideally from belly minced pork (pork mince, ground pork); 2 1/2 tbsp sweet bean sauce; 2 tbsp yellow soybean paste (or doenjang or miso) doenjang; 1/2 cup water; 2 tbsp cooking oil (vegetable oil); 1 tbsp minced ginger; 3 stalks white and green separated spring onion (green onion, scallion); 1 tsp sugar; 1 in fine matchsticks cucumber; a handful blanched moong sprouts (mung bean sprouts); a small piece in matchsticks radish (daikon radish, mooli)

Dark, savoury pork sauce over chewy noodles with crisp vegetables. Toss like you mean it.

35 minTime

27 gProtein each

mildSpice

Fried sauce noodles2 chapters · 1 min read

Make it your way

Grandma's wayPork fried with yellow bean and sweet bean paste over noodles.

The original

649kcalsame

27 gproteinsame

5 gfibresame

35minutessame

Zhajiangmian as Beijing makes it.

Per serving, worked out from the ingredient table.

Ingredients

Wheat noodles240 g thick wheat noodles

Minced pork (pork mince, ground pork)250 g, ideally from belly

Sweet bean sauce2½ tbsp

Doenjang2 tbsp yellow soybean paste (or doenjang or miso)

Water½ cup

Cooking oil (vegetable oil)2 tbsp

Ginger1 tbsp, minced

Spring onion (green onion, scallion)3 stalks, white and green separated

Sugar1 tsp

Cucumber1, in fine matchsticks

Moong sprouts (mung bean sprouts)a handful, blanched

Radish (daikon radish, mooli)a small piece, in matchsticks

Method

5 steps

1Loosen both bean pastes with the water and sugar.
2Fry the pork in the oil until it loses its pink and the fat renders. Add ginger and spring onion whites.
3Add the paste mixture and simmer on low, stirring, until thick and the oil separates.
4Boil the noodles until chewy, rinse briefly in cold water and drain.
5Top the noodles with sauce, cucumber, sprouts, radish and spring onion greens. Toss well at the table.

Serve it like this

Serve noodles in wide bowls with the dark sauce spooned in the middle and little heaps of cucumber, sprouts and radish around it. Toss before eating.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Beijing

Zhajiangmian

Dark, savoury pork sauce over chewy noodles with crisp vegetables. Toss like you mean it.

35 minTime

27 gProtein each

mildSpice

Fried sauce noodles2 chapters · 1 min read

Make it your way

Grandma's wayPork fried with yellow bean and sweet bean paste over noodles.

The original

649kcalsame

27 gproteinsame

5 gfibresame

35minutessame

Zhajiangmian as Beijing makes it.

Per serving, worked out from the ingredient table.

Ingredients

Wheat noodles240 g thick wheat noodles

Minced pork (pork mince, ground pork)250 g, ideally from belly

Sweet bean sauce2½ tbsp

Doenjang2 tbsp yellow soybean paste (or doenjang or miso)

Water½ cup

Cooking oil (vegetable oil)2 tbsp

Ginger1 tbsp, minced

Spring onion (green onion, scallion)3 stalks, white and green separated

Sugar1 tsp

Cucumber1, in fine matchsticks

Moong sprouts (mung bean sprouts)a handful, blanched

Radish (daikon radish, mooli)a small piece, in matchsticks

Method

5 steps

1Loosen both bean pastes with the water and sugar.
2Fry the pork in the oil until it loses its pink and the fat renders. Add ginger and spring onion whites.
3Add the paste mixture and simmer on low, stirring, until thick and the oil separates.
4Boil the noodles until chewy, rinse briefly in cold water and drain.
5Top the noodles with sauce, cucumber, sprouts, radish and spring onion greens. Toss well at the table.

Serve it like this

Serve noodles in wide bowls with the dark sauce spooned in the middle and little heaps of cucumber, sprouts and radish around it. Toss before eating.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Zhajiangmian

Make it your way

Ingredients

Method

Zhajiangmian

Make it your way

Ingredients

Method

Make it a meal