Zha Jiang Mian isn’t about subtlety—it’s about full-throttle flavor. The noodles, slick with a rich, savory sauce, carry the weight of fermented bean paste, pork, and mushrooms like they were made for each other. Crisp cucumber, sweet carrots, and crunchy bean sprouts add balance and texture to every bite. Beijing Style Noodles are messy, bold, and the best thing I’ve eaten in months.
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This noodle dish is yet another reminder of how simple ingredients can create something extraordinary. The balance of rich, savory pork and mushroom sauce with fresh, crunchy garnishes is pure comfort in a bowl. This dish is a love letter to noodles and all the possibilities they hold.
Zha Jiang Mian Delivers Layers of Flavor
Few dishes capture the soul of a city quite like Zha Jiang Mian. These Beijing-style noodles aren’t just food—they’re a window into the comforting, bold, and savory flavors that define northern Chinese cooking and they tell a story with every bite.
This dish’s roots are in Beijing but variations can be found across northern China, Korea, and Japan. The name translates roughly to “fried sauce noodles,” and the beauty of this dish lies in its simplicity. It’s hearty, it’s flavorful, and it’s easy to adapt.
What makes this version stand out is the depth of flavor from the combination of Korean doenjang (fermented soybean paste) and tian mian jiang (sweet bean paste). Together, they create a sauce that’s savory with just a touch of sweetness. It’s the perfect complement to the fatty richness of ground pork and the earthiness of mushrooms. And while it might look like a restaurant dish, it’s surprisingly simple to make at home.
Ingredient Notes
This is a dish that might require a trip to an Asian grocery store for a few of the key components, but it’s totally worth it.
Doenjang is a salty, fermented Korean soybean paste. It’s what that gives the sauce its deep, savory backdrop of flavor. If it’s unavailable, you can substitute with white miso.
Tian mian jiang is also a fermented bean bean paste, but this one is a bit sweet, balancing out the saltiness of doenjang. In a pinch, you could substitute hoisin sauce.
Shaoxing wine is a Chinese cooking wine that enhances the dish’s complexity. It’s easy to find and inexpensive in Asian markets, but you can also substitute sake, dry sherry, or white wine if needed.
For the pork, you’ll want to choose a fattier cut. At least 20% fat is ideal. You don’t use a lot of meat here, but the fat from the meat gives the sauce richness.
The best noodles to use in this dish are Chinese wheat noodles. They’re just the right amount of chewy and substantial to stand up to this dish. Udon or fresh ramen noodles are good substitutes.
How to Make Beijing Style Noodles
Despite the longer ingredient list, this dish comes together quickly. Here’s how:
- Prepare the sauce base: Combine the doenjang, tian mian jiang, soy sauce, Shaoxing wine, and water in a bowl. Stir to create a smooth mixture.
- Cook the pork: Heat oil in a wok or skillet. Brown the pork by spreading it out in the pan and breaking it up as it cooks. Remove once browned and cooked through.
- Sauté the aromatics and mushrooms: In the same pan, cook the mushrooms, ginger, and most of the green onions until soft.
- Combine and thicken the sauce: Return the pork to the pan, pour in the sauce, and simmer until it thickens slightly.
- Cook the noodles: While the sauce simmers, boil the noodles according to package instructions, then drain thoroughly.
- Assemble the bowls: Divide the noodles among bowls, top with the pork and mushroom sauce, and garnish with cucumber, carrot, mung bean sprouts, and remaining green onions.
More Ways to Use Chinese Wheat Noodles
Chinese wheat noodles are versatile and perfect for stir-fries, soups, and more. They’re the foundation of Sichuan Dan Dan Noodles. If you’re looking for ideas, try them in a savory Garlic Chili Oil Noodles dish or Hakka Noodles or Scallion Noodles. Their chewy texture makes them ideal for soaking up bold sauces or adding heartiness to a light broth.
Beijing Style Noodles or Zha Jiang Mian
Ingredients
- ¼ cup doenjang Korean soybean paste
- 2 tablespoons tian mian jiang Korean sweet bean paste
- ¼ cup soy sauce
- ¾ cup water
- 2 tablespoons Shaoxing wine
- 1 teaspoon sugar
- 3 tablespoons oil divided
- 1 pound ground pork use a fatty pork if you can
- 8 ounces mushrooms shiitake or cremini, diced
- 6 green onions thinly sliced, divided
- 1 tablespoon minced fresh ginger
- 1 ¼ pounds fresh Chinese wheat noodles
For garnish
- 1 Persian cucumber julienned
- 1 carrot julienned
- 1 cup mung bean sprouts
Instructions
- Combine the doenjang, tian mian jiang, soy sauce, wine, and ¾ cup of water in a bowl. Stir to mix well.
- Heat 2 tablespoons of the oil in a large skillet or wok over high heat. Add the ground pork, breaking it up with a spatula and spreading it out across the bottom of the pan so that it cooks evenly. Cook for 2 or 3 minutes until the bottom begins to brown, then break it up more with the spatula and continue to cook, stirring frequently, until it is cooked through and browned in places, another 2 to 3 minutes. Remove the pork from the skillet and set aside.
- Wipe out the pan, add the remaining tablespoon of oil, and heat over medium-high heat. Add the mushrooms, ginger, and about ¾ of the green onions, reserving the rest of the green onions for garnish. Cook, stirring occasionally, until the mushrooms soften, about 3 minutes.
- Return the pork to the skillet along with the sauce mixture and stir to combine. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally, for about 5 minutes, until the sauce thickens.
- Meanwhile, cook the noodles according to the instructions on the package, and then drain well.
- To serve, divide the noodles among the bowls, top with the sauce, and garnish with the julienned cucumber, carrot, bean sprouts, and reserved green onion.
Notes
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin