Beijing-style noodles with savory meat sauce
Zhajiang Noodles
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Zhajiang Noodles
Beijing-style noodles with savory meat sauce
★4.7(17)
Chewy wheat noodles topped with a rich, savory ground pork sauce made with fermented soybean paste. Zha jiang mian is Beijing soul food, served with an array of fresh vegetable toppings.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Zhajiang mian is to Beijing what pasta bolognese is to Bologna. The thick, savory meat sauce clings to every strand of noodle while fresh cucumber and radish add cool, crisp contrast.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
Ingredients
- 1 lb thick wheat noodles (fresh or dried)
- 1/2 lb ground pork
- 3 tbsp sweet bean paste (tian mian jiang)
- 1 tbsp soy sauce
- 1 cucumber, julienned
- 4 radishes, julienned
Instructions
- 1
Cook noodles according to package directions. Rinse under cold water and drain.
- 2
Stir-fry ground pork in oil until browned and fat renders, about 5 minutes.
- 3
Add sweet bean paste and soy sauce. Stir-fry until the paste darkens and oil separates, about 3 minutes.
- 4
Add 1/2 cup water and simmer until the sauce is thick and glossy.
- 5
Divide noodles among bowls, top with meat sauce, and arrange julienned cucumber, radish, and edamame around the edges. Mix before eating.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Sweet bean pasteHoisin sauce + miso paste
Approximate the sweet-savory fermented flavor
Ground porkGround beef or diced firm tofu
Both absorb the sauce well
Tips & Storage
Pro Tips
Rinse noodles in cold water after cooking to prevent sticking and give them a chewier texture.
Mix all toppings into the noodles thoroughly before eating for the best flavor distribution.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store sauce and noodles separately. Refrigerate sauce for up to 4 days.
Reheating
Warm sauce in a pan. Briefly dip cold noodles in hot water to soften.
Nutrition Facts
Per serving (40mg) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates12g
Fat62g
Fiber680mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is sweet bean paste?
- Tian mian jiang is a fermented wheat-flour-based sauce. Find it at Asian grocery stores or substitute hoisin.
- Can I use other noodles?
- Thick udon or even spaghetti works. The key is a chewy, thick noodle that holds the sauce.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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