Zhajiang Noodles


8 Servings




  •    6 oz. ground pork or 6 oz. of Tempeh

  •    ¼ teaspoon salt

  •    1 teaspoon cornstarch

  •    ½ teaspoon oil, plus 1 tablespoon

  •    ⅛ teaspoon white pepper

  •    1 oz. pork fat, finely minced (optional)

  •    3 slices ginger, minced finely

  •    4 cloves garlic, minced

  •    6 fresh shiitake mushrooms, finely chopped

  •    2 tablespoons sweet bean sauce

  •    3 tablespoons ground bean paste

  •    1 tablespoon dark soy sauce

  •    1 cup water

  •    8 oz. noodles (your favorite flour-based noodle. Fresh or dry—both will work).

  •    1 cup julienned carrots

  •    1 cup julienned cucumbers

  •    ½ cup julienned scallions



  1. Marinate the pork with the following for 15 minutes: ¼ teaspoon salt, 1 teaspoon cornstarch, ½ teaspoon oil, ⅛ teaspoon white pepper.

  2. Heat a tablespoon oil in your wok over medium heat and add the pork fat (if using). Cook for 1 minute to render the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, and then add the ginger, garlic, and mushrooms. Stir fry everything together for another 2-3 minutes.

  3. Add the sweet bean sauce, bean paste, dark soy sauce, and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring occasionally to prevent sticking.

  4. While that’s happening, cook the noodles according to the package directions. Mix with the sauce and toss with the julienned carrots, cucumbers, and scallions. This amount of sauce should be good for 4 servings.

George Zheng