Mie Zhajiang

Experience the bold and savory flavors of Mie Zhajiang, a delectable Chinese noodle dish that combines chewy fresh wheat noodles with a rich and aromatic pork-based zhajiang sauce. Featuring a harmonious blend of yellow soybean paste, sweet bean paste, and soy sauces, this recipe achieves a perfect balance of umami and sweetness. The zhajiang sauce, thickened to a luscious consistency, is layered with sautéed garlic, ginger, and green onions for an aromatic kick. Topped with crisp, refreshing cucumber, carrot juliennes, and crunchy bean sprouts, this comforting dish offers both textural contrast and a vibrant presentation. Ready in under an hour and ideal for four servings, Mie Zhajiang is a weeknight-friendly recipe that delivers restaurant-quality results. Perfect for lovers of hearty noodle dishes, this zhajiang mian-inspired meal is a must-try!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams fresh wheat noodles
• 200 grams pork shoulder
• 3 tablespoons yellow soybean paste
• 2 tablespoons sweet bean paste
• 2 tablespoons vegetable oil
• 2 garlic cloves
• 1 tablespoon ginger
• 3 tablespoons chopped green onions
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• 1 cucumber
• 1 carrot
• 100 grams bean sprouts
• 1 cup water
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

Step 1

Slice the pork shoulder into small, bite-sized pieces and set aside.

Step 2

Mince the garlic and ginger, and prepare the green onions by chopping them finely.

Step 3

Peel and julienne the cucumber and carrot for topping, and rinse the bean sprouts thoroughly.

Step 4

In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry and set aside.

Step 5

Heat the vegetable oil in a large pan over medium-high heat. Add the minced garlic, ginger, and half of the green onions, stirring frequently, until fragrant.

Step 6

Add the pork pieces to the pan and cook until browned, about 5 minutes.

Step 7

Stir in the yellow soybean paste and sweet bean paste, cooking for another 2 minutes.

Step 8

Pour in the light soy sauce, dark soy sauce, and sugar, mixing well to combine the flavors.

Step 9

Add 1 cup of water to the pan, bring to a boil, and reduce heat to low. Simmer for around 10 minutes to allow the flavors to meld.

Step 10

Gradually add the cornstarch slurry to the sauce, stirring continuously until it thickens to your desired consistency.

Step 11

In a separate pot, bring water to a boil and cook the fresh wheat noodles according to the package instructions. Usually, it takes about 4-5 minutes.

Step 12

Drain the cooked noodles and rinse them briefly under cold water to stop the cooking process.

Step 13

Divide the noodles among serving bowls, spoon the zhajiang sauce generously over the noodles.

Step 14

Top the noodles and sauce with the prepared cucumber, carrot, and bean sprouts.

Step 15

Garnish with the remaining chopped green onions and serve immediately.

Nutrition Facts

Serving size	1331.2 grams (1331.2g)

Amount per serving	% Daily Value*
Calories	1533

Total Fat 57.10g	73%
Saturated Fat 13.30g	67%
Polyunsaturated Fat 16.90g
Cholesterol 309mg	103%
Sodium 3128mg	136%
Total Carbohydrate 164.60g	60%
Dietary Fiber 13.00g	46%
Total Sugars 28.50g
Protein 80.70g	161%

Vitamin D 0IU	0%
Calcium 218mg	17%
Iron 8mg	45%
Potassium 1809mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 21.6%

Carbs: 44.0%