Beijing Zha Jiang Mian (Fried Sauce Noodles) - Homestyle
A comforting bowl of Beijing Zha Jiang Mian (炸酱面) — classic fried sauce noodles made with savory sweet soybean paste and tender pork belly. Tossed with chewy noodles and fresh toppings, it’s a simple yet deeply satisfying meal that’s full of flavor and balance.
Ingredients
- 300 g skin-on pork belly cut into 1 cm cubes
- 1 section of Beijing green onion around 10 cm long, finely chopped (or replace with 2–3 regular green onions)
- 1 star anise
- ½ cup sweet soybean paste
- 1½ cup water
- 2 –3 tbsp oil
Toppings:
- Cucumber thinly julienned
- Carrot thinly julienned and blanched
- Green beans blanched and cut into 1-inch segments
- Spinach blanched and cut into 1-inch segments
- Garlic finely smashed, optional
Other Ideas for toppings:
- Edamame beans, cabbage, scrambled egg, or wood ear mushrooms also pair beautifully
Instructions
- Heat a shallow pan or wok over medium-low heat. Add oil and the star anise, frying for about 10 seconds to release the fragrance.
- Add the pork belly cubes. Stir-fry over medium-low heat until they start to brown and release some oil.
- Tip: Spread the pork evenly across the pan and let it sit for 30 seconds to 1 minute before flipping — this helps prevent sticking.
- Move the pork to one side and add ⅓ of the chopped green onion. Stir-fry it in the oil, then mix together with the meat.
- Move the pork to the side again and add the sweet soybean paste directly to the oil. Stir-fry the paste for about a minute before mixing everything together.
- Add water, bring to a boil, and add the remaining green onion. Let it simmer until the sauce thickens and turns glossy.
- Meanwhile, prepare your vegetables and cook the noodles. Serve the noodles topped with sauce, vegetables, and optional garlic. Mix well before eating.