Mie Zhajiang
Experience the bold and savory flavors of *Mie Zhajiang*, a Chinese-inspired noodle dish that combines tender pork, perfectly chewy fresh wheat noodles, and a rich, umami-packed sauce. Made with a blend of yellow soybean paste, sweet bean paste, and soy sauces, this dish delivers a delightful balance of salty, sweet, and aromatic notes. Topped with crisp, refreshing cucumber, carrot, and bean sprouts, and finished with a sprinkling of green onions, every bite is an explosion of contrasting textures and flavors. Ready in just under an hour, this comforting recipe is perfect for a quick yet satisfying dinner. Perfect your zhajiang sauce with simple thickening techniques, and serve a bowl of pure noodle bliss! Ideal for busy weeknights, this recipe makes four hearty servings and is sure to become a family favorite.
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Recipe Information
Ingredients
- 400 grams fresh wheat noodles
- 200 grams pork shoulder
- 3 tablespoons yellow soybean paste
- 2 tablespoons sweet bean paste
- 2 tablespoons vegetable oil
- 2 garlic cloves
- 1 tablespoon ginger
- 3 tablespoons chopped green onions
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 cucumber
- 1 carrot
- 100 grams bean sprouts
- 1 cup water
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
Slice the pork shoulder into small, bite-sized pieces and set aside.
Mince the garlic and ginger, and prepare the green onions by chopping them finely.
Peel and julienne the cucumber and carrot for topping, and rinse the bean sprouts thoroughly.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry and set aside.
Heat the vegetable oil in a large pan over medium-high heat. Add the minced garlic, ginger, and half of the green onions, stirring frequently, until fragrant.
Add the pork pieces to the pan and cook until browned, about 5 minutes.
Stir in the yellow soybean paste and sweet bean paste, cooking for another 2 minutes.
Pour in the light soy sauce, dark soy sauce, and sugar, mixing well to combine the flavors.
Add 1 cup of water to the pan, bring to a boil, and reduce heat to low. Simmer for around 10 minutes to allow the flavors to meld.
Gradually add the cornstarch slurry to the sauce, stirring continuously until it thickens to your desired consistency.
In a separate pot, bring water to a boil and cook the fresh wheat noodles according to the package instructions. Usually, it takes about 4-5 minutes.
Drain the cooked noodles and rinse them briefly under cold water to stop the cooking process.
Divide the noodles among serving bowls, spoon the zhajiang sauce generously over the noodles.
Top the noodles and sauce with the prepared cucumber, carrot, and bean sprouts.
Garnish with the remaining chopped green onions and serve immediately.
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 28.5 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
