Zhajiangmian (Noodles with Fried Sauce)

🛒 Ingredients

• Ground Pork (lean) 100 g · 220 kcal
• Fresh Wheat Noodles 250 g · 350 kcal
• Chinese Bean Paste (Huang Dou Jiang/Tian Mian Jiang) 50 g · 60 kcal
• Light Soy Sauce 10 g · 7 kcal
• Shaoxing Wine 10 g · 10 kcal
• Ginger (minced) 5 g · 3 kcal
• Garlic (minced) 5 g · 7 kcal
• Scallions (chopped) 10 g · 3 kcal
• Vegetable Oil 15 g · 135 kcal
• Water 30 g · 0 kcal
• Cucumber (julienned) 50 g · 8 kcal
• Carrot (julienned) 20 g · 8 kcal
• Radish (julienned) 20 g · 3 kcal
• Bean Sprouts 20 g · 6 kcal

👨‍🍳 Instructions

1. Boil fresh wheat noodles according to package instructions until al dente; drain and rinse lightly with cold water to prevent sticking, then set aside.
2. Heat vegetable oil in a wok or large pan over medium-high heat. Add ground pork and cook, breaking it up, until browned.
3. Add minced ginger, garlic, and most of the chopped scallions to the pork; stir-fry for 1-2 minutes until fragrant.
4. Stir in the Chinese bean paste, soy sauce, Shaoxing wine, and a splash of water; bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
5. Divide the cooked noodles into serving bowls. Top each bowl generously with the hot Zhajiang sauce and arrange the julienned cucumber, carrots, radish, and blanched bean sprouts on top.
6. Garnish with the remaining chopped scallions and serve immediately, allowing diners to mix the sauce and toppings with the noodles.