Come preparare

Bring a large pot of generously salted water to a boil. Prepare the cucumber matchsticks and sliced scallions while the water heats, keeping the garnish separate from the sauce ingredients.

Heat the cooking oil in a wide skillet over medium-high heat. Add the ground pork and cook for 5 to 7 minutes, breaking it into small crumbles, until browned and no pink remains; the meat should reach 74°C.

Reduce the heat to medium. Add the garlic and half of the sliced scallions, then fry for 30 seconds until fragrant. Stir in the yellow soybean paste, sweet bean paste, and sugar, coating the pork evenly.

Pour in the water and stir until the pastes dissolve. Bring the mixture to a gentle simmer, then cook uncovered for 8 to 10 minutes, stirring often, until thick, glossy, and spoon-coating.

Glossy pork and fermented bean sauce simmering in a skillet

Immagine generata dall'IA

While the sauce simmers, cook the wheat noodles in the boiling water according to the package directions until just springy. Drain thoroughly; rinse briefly only if the noodles are sticky, then toss with the sesame oil.

Divide the noodles among four bowls. Spoon the hot pork sauce over the center, then arrange cucumber matchsticks and the remaining scallions on top.

Zhajiangmian noodles topped with pork sauce, cucumber, and scallions

Immagine generata dall'IA

Serve immediately, inviting diners to mix the sauce through the noodles before eating so the hot, savory sauce meets the cool, crisp garnish in every bite.

Perché questa ricetta funziona

Browning the pork builds a savory foundation, while fermented bean paste and sweet bean paste provide salty depth and rounded sweetness. A short simmer dissolves the pastes into a glossy sauce that clings to chewy noodles, while cucumber and scallion add freshness and crunch.

Conservazione e riscaldamento

Come conservarla

Store the sauce and cooked noodles separately in airtight containers for up to 3 days. Refrigerate within 2 hours of cooking.

Come riscaldarla

Reheat the sauce in a saucepan over medium-low heat until steaming hot, adding 1 to 2 tablespoons of water if thick. Rewarm noodles briefly in boiling water, then drain well.