🇨🇳 China · Food
Sichuan Zha Jiang Mian
By eatmundo · August 3, 2026
🇨🇳 CNAI-generated imageA comforting classic, these wheat noodles are topped with a savory, umami-rich pork mince sauce. The combination of creamy sesame paste and spicy chili oil creates a perfect balance of textures and heat.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely chop the 150g minced pork and the 50g preserved mustard greens.
- 2
Heat a pan with 1 tbsp oil, sauté the minced pork until brown, then add the mustard greens and cook for 2 minutes.
- 3
Stir in 1 tbsp soy sauce to the meat and set aside.
- 4
In a bowl, mix 2 tbsp sesame paste, 1 tbsp soy sauce, 1 tbsp chili oil, and the minced garlic to create the base sauce.
- 5
Boil 200g wheat noodles in water until al dente, usually about 3-4 minutes, then drain.
- 6
Place the noodles into serving bowls and spoon the meat mixture over the top.
- 7
Pour the prepared base sauce over the noodles and meat.
- 8
Toss everything together vigorously before serving so the sauce evenly coats every strand of noodle.
Frequently Asked Questions
What is Zha Jiang Mian?+
Zha Jiang Mian is a Chinese noodle dish originating from the Sichuan region. It consists of wheat noodles topped with a savory sauce made from minced pork, sesame paste, chili oil, and preserved mustard greens, typically served as a lunch or dinner staple.
What noodles are best for this?+
Fresh, medium-thick wheat noodles, such as wheat flour noodles or udon-style noodles, are best because they have a chewy texture that holds the thick, savory bean sauce well.
Can I make this vegetarian?+
Yes, substitute the pork with finely diced extra-firm tofu or mushrooms for a similar texture.
How do I avoid the sauce clumping?+
Thin out the sesame paste with a tablespoon of hot noodle cooking water before adding to the bowl.
Is chili oil necessary?+
It provides a crucial spicy kick and color to the dish; adjust the quantity if you prefer milder food.
🇨🇳 CNAI-generated imageMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
