Zha Jiang Mian (Beijing “Fried Sauce” Noodles)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beijing noodles topped with a silky, savory sauce made from braised pork belly and fermented bean paste. A deeply flavored, aromatic noodle dish that varies by family tradition.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound skin-on pork belly (you can substitute fatty ground pork or a fatty cut of pork butt/shoulder)
- 2 tablespoons water - 30 ml
- ⅓ cup neutral oil (such as vegetable, canola, or avocado oil - 80ml)
- 6 scallions (finely chopped, white and green parts separated)
- 5 slices ginger (⅛-inch/3mm thick)
- 3 star anise pods
- 6 bay leaves
- 1 small cinnamon stick
- 2 teaspoons Sichuan peppercorns
- 4 tablespoons Shaoxing wine
- 1½ tablespoons dark soy sauce
- ¼ cup sweet bean sauce (tianmianjiang - 甜面酱)
- 3 heaping tablespoons ground bean sauce
- 1 cup water
- 1 teaspoon sugar (optional)
- ½ teaspoon salt (optional, you can always add it later)
- 8 ounces dried wheat noodles ((or 1 pound fresh wheat noodles))
- 1 cup julienned carrot
- 1 cup julienned cucumber
- 4 cloves garlic ((minced, optional))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 307mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 279mg
- Calcium
- 30mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 307MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.