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Meat, East Asian

Zhajiang noodles with pork

Zhajiang noodles with pork are a Beijing dish of wheat noodles topped with a ground pork sauce simmered with miso and hoisin. This recipe serves 4, takes 40 minutes, is rated easy, and costs about €2.60 per person. The key is frying the soybean paste a long time so it loses its raw taste and turns deep and savory.

Tonight, a Beijing classic, zhajiang noodles, with a thick, sweet and salty pork sauce, and crunchy cucumber.

Zhajiang noodles with pork
Total time
40 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

The zhajiang sauce is the heart of the dish, thick, dark, sweet and salty at once, with the umami backbone of miso that simmers for a while. The ground pork nearly melts into it, the texture turning dense and clingy, meant to coat the wheat noodles rather than pool at the bottom of the bowl. Cucumber and carrot cut into matchsticks bring the crunch the dish would otherwise miss.

It is a weeknight dish that breaks the routine, quick enough for a busy evening, generous enough to win over kids who love tossing their own bowl together. Serving the raw vegetables on the side lets everyone choose how much crunch they want, and the sauce reheats beautifully if you have leftovers for the next day.

The ingredients

4 people

Pantry

  • Wheat noodles 320 g
  • Brown miso 3 tbsp
  • Hoisin sauce 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp

Butcher

  • Ground pork 400 g

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Grated fresh ginger 1 tsp
  • Cucumber 1
  • Carrot 1
  • Scallions 3

Allergens Gluten, Soy

The step by step recipe

  1. Chop the onion, garlic, and ginger, then cut the cucumber and carrot into thin matchsticks.

    The matchsticks should be thin, they mix into the noodles without weighing them down.

  2. Cook the onion and ground pork in the oil until the meat is browned. 8 min

    The pork should brown, not boil, let it catch a little at the bottom of the pan.

  3. Add the miso, hoisin, sugar, garlic, and ginger, then 15 cl of water, and simmer until thickened. 15 min

    If you can't find Chinese yellow soybean paste, brown miso mixed with hoisin is an excellent substitute.

  4. Cook the noodles in boiling water, then drain without rinsing. 8 min

    Don't rinse them in cold water, the sauce clings better to the starchy surface.

  5. Arrange the noodles in bowls, top with sauce, add the cucumber, carrot, and sliced scallions.

    Let everyone toss their own bowl at the table, it's part of the fun.

Our tips to get it right

  • Chop the pork coarsely by knife if you want a chewier sauce, store bought ground pork gives a finer, more uniform texture.
  • Taste the sauce before serving, depending on the miso brand it can run saltier or milder, adjust with a touch more sugar if needed.
  • Keep the sauce and vegetables separate from the noodles until the last moment, hot noodles keep cooking if they sit topped with sauce too early.

The variations

  • Swap the ground pork for ground beef for a bolder sauce, the cooking method stays the same.
  • For a vegetarian version, use minced shiitake mushrooms and crumbled tofu instead of the pork.
  • For kids in a hurry, tone down the sauce by cutting the hoisin in half and skipping the ginger.

What to serve it with

  • A clear broth starter
  • Green tea or jasmine tea
  • A few edamame as a starter

Storage

The sauce keeps 3 days in the fridge in a sealed container, kept separate from the noodles and raw vegetables. It freezes well for up to 2 months. Reheat it gently in a pan with a splash of water to bring back its texture.

Questions about this dish

Can you use Chinese yellow soybean paste instead of brown miso?

Yes, it is actually the traditional ingredient if you can find it at an Asian grocery store. Brown miso mixed with hoisin gives a very close result and is easier to find.

Can you make the sauce ahead of time?

Yes, it can be made the day before and gently reheated before serving. The flavor even rounds out a bit after resting overnight.

How do you make the dish less salty for kids?

Cut the miso by one tablespoon and add a little more water near the end of cooking. You can also serve the raw vegetables on the side so each bite can be balanced.

What noodles should you use if you don't have Chinese wheat noodles?

Fresh udon noodles or thick spaghetti work very well. The key is a noodle thick enough to carry the sauce without getting lost in it.

How long does it take to make zhajiang noodles with pork?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in zhajiang noodles with pork?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does zhajiang noodles with pork cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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