With a name as straightforward and alluring as "fried saucy noodles," what's not to like about this dish? And the best thing is it takes 20 minutes to make - perfect for a weeknight dinner. Zha jiang mian is also the perfect balance of your macros. You can carb load with the noodles, get beefy with tofu, and intake abundant (un)healthy fat from the non-lean pork (the fattier, the tastier).
- 300 grams ground pork
- 4 squares braised tofu
- 2 tablespoons fermented bean paste
- 1 tablespoon hot bean paste (dou ban jiang)
- 1 tablespoon dark soy sauce
- 1 tablespoon shaoxing wine
- 3/4 cup chicken broth
- 2-3 green onion stalks
- 1 carrot, julienned
- handful of bean sprouts
- a few sprigs of cilantro
- 2 tablespoons peanut oil
- fresh noodles
Bring a large pot of water to a boil for the noodles.
In a large skillet or wok, heat peanut oil over medium-high heat. Brown the ground pork, breaking the meat into small chunks. Add fermented bean paste, hot bean paste, soy sauce, and shaoxing wine. Cook for 1 minute. Add braised tofu and mix everything together. Add 3/4 cup chicken broth. Simmer for 10 minutes. Add green onions and stir to combine.
Cook the noodles and drizzle with sesame oil.
To assemble, spoon the meat mixture over the noodles. Then, top with carrots, bean sprouts, cilantro, and green onions.