Sichuan-style Zhajiangmian is a bold and spicy noodle dish featuring a savory pork sauce infused with chili oil and Sichuan peppercorns, served with fresh garnishes. it is a hearty and satisfying noodle dish perfect for all seasons.
When it comes to comfort food that captures the soul of Chinese cuisine, Zhajiang Mian stands out as a flavorful and heartwarming dish. Known as "Fried Sauce Noodles," this beloved dish originated in Beijing but has transcended regional boundaries, gaining fans across China and around the globe.
The Essence of Zhajiang Mian
Sichuan-style Zhajiang Mian is a noodle dish that explodes with flavor in every bite, a true testament to the boldness of Sichuan cuisine. The rich, savory sauce clings to the chewy wheat noodles, delivering an irresistible combination of salty, umami goodness with a hint of sweetness. As you savor it, the unmistakable tingle of Sichuan peppercorns dances across your tongue, creating a unique numbing sensation that heightens the flavors of the dish. This signature mala (spicy-numbing) effect, combined with the aromatic heat of chili oil, makes each mouthful an exhilarating experience. The fresh crunch of cucumber and carrots offers a refreshing contrast, balancing the heat and richness. It’s the kind of dish that leaves you craving more as your lips gently buzz with Sichuan spice.
The sauce—often referred to as the soul of this dish—is crafted by stir-frying ground meat, typically pork, with fermented bean paste.
Instructions for Making Zhajiang Mian
Ingredients (serves 6-8)
For the Sauce:
Pork belly 1 lb, finely chopped
Shallot ¼ cup, finely minced
Green onions white part ¼ cup, finely chopped
Ginger 2 tbsp, finely minced
Garlic 2 tbsp, finely minced
Oil 2 tbsp
Spicy Pixian DoubanJiang 豆瓣醬 2 tbsp (https://amzn.to/3X7kCc0)
Spicy LKK soybean paste 黄豆酱 1 ½ tbsp (https://amzn.to/42EKL2X)
Sweet bean paste 甜面酱 1 ½ tbsp (https://amzn.to/3Xk5l7P)
Chicken or pork stock, or water 2 cups Sugar 1 tsp White pepper ¼ tsp
For Serving:
Freshly cooked noodles
Optional: a light seasoning soy sauce (mix 2 tbsp soy sauce, 2 tbsp water, 1 tsp sugar)
Seasoning soy sauce
Sesame oil
Szechuan chili oil
Julienned cucumber and carrots
Green onions green part, sliced
Noodles
Instructions:
1. Prepare the Pork:
- If using pork belly, trim off the skin and cut into small cubes.
- Chop the cubes finely until they resemble coarsely ground pork. Alternatively, grind or process the pork, but chopping by hand provides the best texture.
2. Prepare Aromatics and Sauce Ingredients:
- Finely mince garlic, ginger, onions, and green onion whites.
- Combine doubanjiang, sweet soybean paste, and spicy soybean sauce in a bowl. Set aside.
3. Cook the Aromatics:
- Heat 2 tbsp of oil in a wok over medium-high heat.
- Add onions and green onions, followed by garlic and ginger. Stir-fry for about 2 minutes until fragrant.
4. Cook the Pork:
- Add the chopped pork to the wok.
- Break it apart with a spatula while stirring, ensuring the pieces cook evenly.
5. Add the Sauce:
- Stir in the mixed bean pastes. Mix thoroughly to coat the pork.
- Add sugar and white pepper, and stir well.
6. Simmer the Sauce:
- Pour in 2 cups of chicken stock or water. Bring the mixture to a boil.
- Reduce the heat to low and let it simmer uncovered for about 20 minutes, stirring occasionally to prevent sticking.
7. Prepare Garnishes:
- While the sauce simmers, julienne cucumbers (only the firm outer part) and carrots. These add a fresh, crunchy texture to the dish.
8. Serve:
- Cook fresh noodles according to package instructions and drain.
- Serve the noodles topped with the zhajiang sauce.
- Add julienned cucumbers, carrots, and a small bowl of diluted soy sauce for dipping or drizzling.
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