Beijing Fried Sauce Noodles (Zhajiangmian)
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Ingredients
- 350 g pork mince
- 350 g medium egg noodles
- 3 tbsp yellow bean sauce
- 3 garlic cloves
- 1 tsp fresh ginger, grated
- 1 cucumber, julienned
- 3 spring onions, finely sliced
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 581 kcal
- Protein
- 28.8 g
- Carbohydrate
- 66.8 g
- of which sugars
- 4.3 g
- Fat
- 21.8 g
- of which saturates
- 6.1 g
- Fibre
- 3.7 g
- Salt
- 1.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the medium egg noodles in a large pan of boiling water according to the pack instructions, then drain and divide between four bowls.
- 2
Heat the groundnut oil in a wok and stir-fry the pork mince for 4 minutes, breaking it up, until no pink remains.
- 3
Add the garlic and fresh ginger and stir-fry for 1 minute until fragrant.
- 4
Stir in the yellow bean sauce with a splash of water and simmer for 5 minutes, until thickened into a rich sauce.
- 5
Spoon the sauce over the noodles.
- 6
Top each bowl with the cucumber and spring onions, tossing everything together at the table before eating.
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