Zhajiang Mian Minced Pork Tossed Noodles
Delight your taste buds with Zhajiang Mian Minced Pork Tossed Noodles, a savory Chinese classic bursting with bold flavors and hearty textures. This dish features perfectly cooked fresh wheat noodles generously coated in a rich, umami-packed sauce, made with a blend of yellow soybean paste, sweet bean paste, and soy sauces, delivering the perfect balance of salty and slightly sweet flavors. The minced pork, stir-fried with aromatic garlic and ginger, adds a satisfying meaty bite, while crisp julienned cucumber and fresh scallions provide a refreshing crunch. Ready in just 35 minutes, this easy-to-make recipe combines authentic Chinese cooking techniques with approachable ingredients, making it an ideal weeknight dinner option. Serve this comforting bowl of noodles warm and tossed to perfection for an unforgettable meal that captures the essence of traditional Chinese cuisine.
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Recipe Information
Ingredients
- 400 grams fresh wheat noodles
- 250 grams minced pork
- 3 tablespoons yellow soybean paste (huang dou ban)
- 2 tablespoons sweet bean paste (tianmianjiang)
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- 1 teaspoon ginger, minced
- 2 teaspoons garlic, minced
- 2 stalks scallions, chopped (for garnish)
- 1 medium cucumber, julienned (for garnish)
- 2 tablespoons vegetable oil
- 150 milliliters water
Instructions
Boil a large pot of water to cook the noodles according to the package instructions. Once cooked, drain and rinse the noodles under cold water to stop the cooking process. Set aside.
In a small bowl, combine the yellow soybean paste, sweet bean paste, dark soy sauce, light soy sauce, and sugar. Stir to form a smooth sauce mixture.
Heat a wok or large skillet over medium heat. Add 2 tablespoons of vegetable oil.
Once the oil is hot, add the minced ginger and garlic. Stir-fry for 30 seconds until fragrant.
Add the minced pork to the wok and cook until it is no longer pink, breaking it apart with a spatula as it cooks.
Pour the prepared sauce mixture into the wok with the minced pork and stir well to coat the meat.
Add 150 milliliters of water to the wok, stir, and reduce the heat to low. Simmer the sauce for 8-10 minutes until slightly thickened.
To serve, divide the cooked noodles between bowls and top with the minced pork sauce.
Garnish with chopped scallions and julienned cucumber for added freshness and crunch. Toss the noodles to mix before eating.
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 4465 mg | 194% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 21.9 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 211 mg | 16% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1810 mg | 39% | |
*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.
