Classic Zhajiang Mian with Fermented Soybean Sauce
"Experience the ultimate Chinese comfort food: a soul-warming bowl of bouncy noodles drenched in a luxurious, umami-packed soybean ragu and finished with a crisp garden garnish."
Instructions
Bring a large pot of water to a rolling boil. Cook the wheat noodles according to package instructions until just tender. Drain thoroughly, toss lightly to prevent sticking, and set aside.
Heat the cooking oil in a skillet or wok over medium heat. Add the chopped onion and sauté for 2–3 minutes, until soft and translucent.
Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
Add the ground pork or beef. Cook, breaking it up with a spoon, until fully browned and cooked through.
Lower the heat slightly and stir in the fermented soybean paste and soy sauce. Mix well so the meat is evenly coated, then let the sauce simmer gently for 2–3 minutes to deepen the flavor.
Taste the sauce and adjust seasoning if necessary.
Divide the cooked noodles among serving bowls. Spoon the hot meat sauce generously over the noodles.
Top with julienned cucumber, carrot, chopped green onions, and a light drizzle of sesame oil if using. Serve immediately.