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China · Food

Beijing Fried Sauce Noodles

20 min
920 kcal
2 servings

By eatmundo · August 3, 2026

Beijing Fried Sauce Noodles🇨🇳AI-generated image

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Beijing Fried Sauce Noodles. The percentage is the share of ingredients the two recipes have in common.

Same technique: Noodle55 recipes from 12 countries

A classic Beijing staple consisting of thick, chewy wheat noodles topped with a rich, savory ground pork and fermented soybean paste sauce.

According to eatmundo's ingredient comparison, the closest dish to Beijing Fried Sauce Noodles from another cuisine is Su Yuk (South Korea): the two share 62% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How 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 is Beijing Fried Sauce Noodles?

Beijing Fried Sauce Noodles, known as Zha Jiang Mian, is a Chinese noodle dish originating from Beijing. It consists of wheat noodles topped with a savory sauce made of minced pork and soybean paste, typically served as a lunch or dinner staple alongside fresh vegetables.

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 water.

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