Authentic Zhajiangmian (Hand-Pulled Fried Sauce Noodles)

Experience the deep, savory umami of traditional Zhajiangmian. Freshly hand-pulled noodles are generously smothered in a rich, dark minced pork and shiitake mushroom soybean sauce.

Ingredients

• 300 g minced pork
• 2 stalks green onions, chopped
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 3 tbsp thick soybean paste (such as yellow bean paste or sweet bean sauce)
• 5 whole dried shiitake mushrooms, soaked and diced
• 1/2 cup boiling water
• 1 tbsp starch water (optional)
• 400 g prepared noodle dough (rested)

Instructions

1. 1Start the meat base

   

   Place the pre-prepared minced meat into a hot pan. Cook it over medium heat, stirring occasionally, until the meat changes color from pink to a light brown, indicating it is no longer raw.

   Tip: Ensure the pan is sufficiently hot before adding the meat to get a good initial sear, which adds flavor.
2. 2Brown the minced meat

   

   Continue to stir-fry the minced pork using a spatula, breaking up any large clumps. Cook until the meat is evenly browned and cooked through.

   Tip: Keep the meat moving to ensure even cooking and to prevent it from sticking to the bottom of the pan.
3. 3Incorporate aromatics

   

   Add the freshly chopped green onions into the pan with the browned minced meat. Stir briefly to release the aroma of the onions.

   Tip: Adding the green onions after the meat has browned allows them to soften without losing their vibrant color.
4. 4Season the mixture

   

   Pour the light soy sauce and dark soy sauce into the meat mixture. The dark soy sauce will help develop a rich, deep color for the sauce.

   Tip: Add the sauces gradually while stirring to ensure the meat is evenly coated and seasoned.
5. 5Add the soybean paste

   

   Add a spoonful of thick soybean paste to the pan. This will provide a savory, umami-rich depth to the final sauce.

   Tip: Ensure the soybean paste is thoroughly mixed into the meat so that there are no concentrated lumps.
6. 6Finish the meat sauce

   

   Stir-fry all the ingredients together over medium heat until the sauce becomes fragrant and well-combined. The meat should be deeply colored and coated in the savory sauce.

   Tip: This is the time to smell the aroma; once the fragrance is released, the sauce is ready for the next stage.
7. 7Add shiitake mushrooms

   

   Add the soaked, diced dried shiitake mushrooms into the pan with the seasoned minced meat. Stir-fry briefly to incorporate the mushrooms into the savory meat sauce, allowing them to absorb the flavors.

   Tip: Ensure the mushrooms are well-drained before adding to the pan to maintain the sauces consistency.
8. 8Add boiling water

   

   Pour an appropriate amount of boiling water into the pan with the meat and mushrooms. Adjust the seasoning to taste, and if a thicker sauce is desired, stir in a small amount of starch water until it reaches your preferred consistency.

   Tip: Using boiling water helps maintain an even cooking temperature and speeds up the simmering process.
9. 9Simmer the meat sauce

   

   Allow the savory meat and mushroom sauce to simmer gently in the pan. This process melds the flavors of the soybean paste, soy sauces, and shiitake mushrooms together into a rich, fragrant topping for the noodles.

   Tip: Keep the heat low during simmering to allow the sauce to thicken without burning at the bottom.
10. 10Cut the dough

    

    After the dough has been thoroughly kneaded and rested, flatten it out on a prepared surface. Use a wide cleaver to cut the sheet of dough into even, manageable strips.

    Tip: Ensure the dough is sufficiently rested so it does not shrink back when cut.
11. 11Pull the noodles

    

    Gently pull and separate the rested dough strips on the counter. The thorough kneading and resting process makes the dough elastic and easy to stretch into long strands.

    Tip: Work gently to avoid tearing the dough while stretching it.
12. 12Stretch the noodles

    

    Hold the bundle of dough strips and stretch them carefully into long, thin noodles. Once stretched to the desired length, they are ready to be boiled for two to three minutes until perfectly cooked.

    Tip: Stretch the noodles evenly to ensure they cook at the same rate in the boiling water.
13. 13Boil the handmade noodles

    

    Carefully drop the freshly pulled noodles into a pot of rolling boiling water. Cook for two to three minutes until they are tender and reach the desired consistency, then drain well.

    Tip: Ensure the water is at a rolling boil before adding the noodles to prevent them from sticking together.
14. 14Assemble the noodle dish

    

    Transfer the cooked, strained noodles into a serving bowl. Generously spoon the prepared warm meat and mushroom sauce directly over the top of the noodles.

    Tip: For the best flavor, make sure the sauce is served hot immediately after combining it with the freshly cooked noodles.

Storage & Reheating

Burn It Off

Frequently Asked Questions