Zha Jiang Mian (Old Beijing Fried Sauce Noodle, 炸酱面)

Step 1

Add sweet bean sauce to a large bowl. Slowly blend in water and stir constantly, until water is fully incorporated.

Step 2

Heat a large skillet or a wok over medium-high heat until hot. Add the oil and the ginger. Stir a few times to release the fragrance.

Step 3

Add the pork. Cook, stir and chop, until the pork turns to small pieces and has browned. Pour in the Shaoxing wine. Stir and cook for 1 minute.

Step 4

Add the sweet bean sauce and turn to medium heat. Stir constantly, until the sauce thickens and turns darker, about 10 mins. If the sauce thickens too quickly and starts to feel like it's sticking to the bottom of the pan, turn to medium-low heat and slowly blend in more warm water, 2 tablespoons at a time. Reduce the heat if the pan gets too smoky.

Step 5

Add the onion. Cook and stir for 3 to 5 minutes, until the onion has softened but remains crispy. Turn off heat and transfer the sauce to a large bowl.

Step 6

While cooking the noodle sauce, bring a large pot of water to a boil and cook noodles according to instructions. Once done, drain the noodles immediately and rinse with cold tap water to stop cooking. Drain again.

Step 7

Add noodles to individual serving bowls. Top noodles with sauce, cucumber, and stir fried tomato and egg if using. Garnish with cilantro or green onions. Serve as a main dish.