Za Jiang Mein Beijing Style Meat Sauce with Noodles
Transport your taste buds to the bustling streets of Beijing with Za Jiang Mein, a comforting bowl of thick, chewy wheat noodles topped with a richly flavored meat sauce. This iconic dish features ground pork stir-fried with sweet bean sauce (Tian Mian Jiang), fermented soybean paste, soy sauces, and a splash of Shaoxing wine, creating a savory, umami-packed topping that clings perfectly to the noodles. Finished with fresh julienned cucumber and carrot for a crisp contrast, this quick and satisfying recipe is perfect for busy weeknights or as a centerpiece for an Asian-inspired dinner. Whether you're looking for an authentic Chinese recipe or a noodle dish with bold, complex flavors, Za Jiang Mein delivers in just 35 minutes from prep to plate.
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Recipe Information
Ingredients
- 400 grams Thick wheat noodles
- 250 grams Ground pork
- 4 tablespoons Sweet bean sauce (Tian Mian Jiang)
- 2 tablespoons Fermented soybean paste (Huang Dou Jiang or Doubanjiang, optional for spice)
- 2 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Shaoxing wine
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 stalks Green onions, finely chopped
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 whole Cucumber, julienned (for garnish)
- 1 whole Carrot, julienned (for garnish)
Instructions
Cook the noodles according to the package instructions. Drain and rinse them in cold water to stop the cooking. Set aside.
In a small bowl, mix the sweet bean sauce, fermented soybean paste, soy sauce, dark soy sauce, and Shaoxing wine. Stir to combine and set aside.
Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the ground pork and break it up with a spatula. Stir-fry until the pork is browned and cooked through, about 5 minutes.
Pour in the sauce mixture and toss to coat the meat evenly. Let it simmer for 3–5 minutes, stirring occasionally, to allow the flavors to meld together.
Drizzle in the sesame oil and toss lightly. Remove the wok from heat.
To serve, divide the noodles into individual bowls. Spoon the meat sauce generously over the top.
Garnish with julienned cucumber and carrot for crunch and freshness. Mix well before eating.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 31.4 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1427 mg | 30% | |
*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.
