Beijing-Style Zhajiang Noodles

京味炸酱面

Beijing-Style Zhajiang Noodles — Northern Chinese SnackBeijing home cooking.

Ingredients

• pork belly, finely diced (skin removed)
• yellow soybean paste (tianmianjiang)
• light soy sauce
• Shaoxing wine
• scallions, white and light green parts only, finely chopped

Instructions

1. Heat a wok over medium-high heat. Add pork belly and stir-fry until edges turn golden and fat begins to render — about 4 minutes. (Small beads of clear oil gather around meat cubes; meat shrinks slightly.)
2. Reduce heat to medium-low. Add sweet bean paste and stir constantly for 2 minutes until fragrant and darkened. (Sauce coats each meat cube evenly; surface glistens with oil.)
3. Add Shaoxing wine and light soy sauce. Cook 1 minute, stirring to blend. (Steam rises briefly; sauce bubbles softly.)
4. Add 60 ml water and simmer uncovered for 8–10 minutes, stirring every 2 minutes, until sauce thickens and clings to meat. (Sauce pulls away from pan sides; leaves a trail when spoon drags.)
5. Stir in scallions off heat. Let rest 5 minutes before serving over fresh hand-pulled noodles. (Scallions retain bright green hue; sauce cools slightly but remains glossy.)