🇨🇳 China · Food
Beijing Fried Sauce Noodles
By eatmundo · August 3, 2026
🇨🇳 CNA classic Beijing staple consisting of thick, chewy wheat noodles topped with a rich, savory ground pork and fermented soybean paste sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Cook 300g wheat noodles in boiling water until al dente, then drain and rinse under cold water.
- 2
Heat 2 tbsp oil in a wok, sauté 10g ginger and 10g garlic until fragrant, then add 150g minced pork.
- 3
Brown the pork until cooked through, then stir in 3 tbsp soybean paste and 1 tbsp soy sauce.
- 4
Add a splash of water to the sauce to reach a thick, spreadable consistency, simmering for 5 minutes.
- 5
Prepare fresh garnishes like julienned cucumber or bean sprouts to serve alongside the noodles.
- 6
Place the cooked noodles into serving bowls and spoon a generous amount of the pork sauce on top.
- 7
Garnish with 20g chopped scallions and toss everything thoroughly before eating.
- 8
The secret to a good Zha Jiang Mian is the balance of saltiness in the paste with the freshness of the toppings.
Frequently Asked Questions
What type of soybean paste should I use?+
Sweet flour paste or fermented yellow soybean paste is traditional for an authentic flavor.
Can I use spaghetti as a substitute?+
Yes, but thicker wheat noodles (like udon) provide a much better texture for this heavy sauce.
Should the noodles be served hot or cold?+
They are traditionally served with chilled or room-temperature noodles in summer, and hot in winter.
How do I make the sauce less salty?+
Dilute the paste with a little broth or water and add a touch of sugar to balance it.
🇨🇳 CNMundo Match
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