炸酱面

炸酱面

炸酱面 is a home-style staple dish at difficulty 3/5 (Intermediate). Zhajiangmian is a traditional Beijing home-style noodle dish known for its rich. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

3 / 5

★★★☆☆

Intermediate

Ingredients

  • 1/4 lb pork cubes/mince
  • Noodles (ramen or regular noodles)
  • Garlic
  • Vegetable arrangement (plants/veg toppings, 4-10 varieties. Typically cucumber, cabbage, radish, etc.)
  • Broad bean paste (Doubanjiang)
  • Sweet bean paste (Tianmianjiang)

Steps

  1. Slice the vegetable arrangement and set aside.
  2. Finely chop the scallions.
  3. Heat wok with oil, add scallions and pork, stir-fry until pork is fully cooked (no pink/red).
  4. Add Broad bean paste and Sweet bean paste, continue stir-frying until **slightly sticky**. Remove; this creates the *Zhajiang*.
  5. Take a large bowl, add cold water and set aside.
  6. Boil noodles until they are done (no white core). Transfer to the large bowl with the cold water from step 4.
  7. Drain immediately and transfer to a clean bowl.
  8. Scoop the Zhajiang from step 3 into a bowl and mix well. Then add the vegetable arrangement from step 1 into the bowl and mix well.

Notes

Zhajiangmian is a traditional Beijing home-style noodle dish known for its rich sauce and chewy noodles, paired with refreshing toppings and a balanced salty-sweet taste. The main nutrition comes from lean meat protein and vegetables, providing sufficient energy. Beginners-friendly with a prep time of about 30 minutes. Once skilled, the process can be shortened by doing prep and sauce cooking in parallel.

**Estimated Difficulty:** ★★★
**Estimated Calories:** 1272 kcal

**Serving Calculator:**
Determine how many servings you plan to make before cooking. One serving is perfect for 1 person.

**Per Serving:** *
* Pork cubes/mince 150g
* If *Noodles* are *Ramen*: 150g
* If *Noodles* are *regular*: 250g
* Scallion 15g
* Vegetable arrangement total 35g
* Edible oil 10g
* Broad bean paste 20g
* Sweet bean paste 20g

* **Pork:** Recommend lean cuts for better texture. Buy fresh or use immediately.
* **Noodles:** Recommend "regular" or egg noodles.
* **Texture:** The key to noodle texture is 'chewy'. Avoid very thin noodles like long-cut hair noodles (longxu).
* **Parallel Cooking:** If possible (and when proficient), steps 2 and 3 can be timed/simultaneous with steps 1, 4, 5, and 6 (using a second pot).
* **Flavor:** Personal preference varies. Feel free to iterate on the ratio of the two sauces to optimize the saltiness level.

If you encounter issues or see improvements to the guide while following this workflow, please open an Issue or Pull Request.

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