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Zhajiang Noodles, a Chinese northern dish

Beijing-Style Zhajiang Noodles

炸酱面 · northern cuisine · Beijing and Northern China

30 min total20 min cooking5 steps spice level 1/5savoryfermentedrich

Zhajiang noodles pair chewy wheat noodles with a glossy fried meat and bean-sauce topping plus crisp vegetable garnishes.

Chef Chopzen's profile photoChef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.

Nutrition & allergens

No supported allergens detected from surveyed ingredients.

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (2 servings)

Energy (kcal)
Unknown
Protein (g)
Unknown
Fat (g)
Unknown
Carbs (g)
Unknown
Sodium (mg)
Unknown

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Ground pork ingredient identification photo

    ground pork猪肉

    10.58 oz

  • Dried wheat noodles ingredient identification photo

    Asian wheat noodles面条

    10.58 oz

  • Scallion ingredient identification photo

    scallion葱花

    1.06 oz — chopped

  • Cucumber ingredient identification photo

    Cucumber黄瓜

    2.47 oz — cut into fine strips

  • Neutral cooking oil ingredient identification photo

    Neutral oil油

    0.08 cup

  • Broad bean paste ingredient identification photo

    Pixian chili bean paste郫县豆瓣酱

    1.41 oz

  • Sweet bean paste ingredient identification photo

    Sweet bean paste甜面酱

    1.41 oz

Techniques you'll use

  • Stir-frying ↗

    Cook small pieces in stages, then bring them together while their textures are distinct.

Steps

  1. 1

    Step 17 min

    Cut the vegetable garnishes into fine strips and chop the scallion.

    ✅ Done when: The garnishes are thin enough to mix easily through the noodles.

    Watch out: Keep vegetables away from the raw pork work area.

  2. 2

    Step 26 min

    Medium-high heatStir-frying ↗

    Heat the oil over medium-high. Add the scallion and pork and stir-fry until the pork is fully browned with no pink remaining.

    ✅ Done when: The pork reaches 71°C and no raw pink remains.

    Watch out: Break up clumps so the ground pork cooks evenly.

  3. 3

    Step 34 min

    Medium heatStir-frying ↗

    Add both bean pastes and stir-fry until the sauce is glossy, fragrant, and slightly thickened, then remove it from the heat.

    ✅ Done when: The sauce clings to the pork rather than pooling in the wok.

    Watch out: Lower the heat if the paste begins to stick.

  4. 4

    Step 48 min

    High heat

    Boil the noodles until no dry white core remains. Briefly dip them in cool water, drain immediately, and divide between bowls.

    ✅ Done when: The noodles are cooked through but remain chewy.

    Watch out: Do not leave the noodles soaking in cool water.

  5. 5

    Step 52 min

    Off heat

    Spoon the pork sauce over the noodles, add the vegetable garnishes, and mix thoroughly before eating.

    ✅ Done when: The sauce and vegetables are evenly distributed.

    Watch out: The bean pastes are salty; taste before adding any extra seasoning.