Zhajiangmian (Noodles with Soybean Paste)
In the bustling hutongs of Beijing, where old neighbourhoods weave through modern developments, one dish has remained a constant comfort for countless
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Cooking tools:
- Wok
- Pot
- Colander
- Chef's knife
- Cutting board
- Stove
- Serving bowl
- Mixing bowl
- Chopsticks
- Wooden spoon
- Measuring spoon
- Measuring cup
Ingredients
- 400 g fresh wheat noodles (thick style Chinese noodles)
- 250 g minced pork (preferably shoulder or belly)
- 3 tbsp fermented soybean paste (yellow soybean paste or sweet bean paste)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tbsp vegetable oil
- 2 cloves garlic (finely chopped)
- 1 piece ginger (2 cm, finely chopped)
- 1 small cucumber (julienned)
- 1 medium carrot (julienned)
- 2 spring onions (thinly sliced)
- Water (as needed)
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