Noodles with Pork Belly and Soybean Paste
  • 15 Min. Prep
  • 30 Min. Cook
  • 4 Servings
  • 450 Calories

Zha Jiang Mian is one of the classic dishes in Beijing, China. It is very common and is sold everywhere – from street vendors to 5-star restaurants. The aroma of fried pork and soybean paste will make everyone at the table hard to resist and just dig in!

Ingredients
  • 1/2 cup yellow soybean paste
  • 4 tablespoons sweet bean sauce (Tian Mian Jiang)
  • 1 tablespoon Knorr Liquid Seasoning
  • 2 tablespoons rice wine
  • 4 ounces pork belly, cut into bite-size pieces
  • ¼ onion, thinly sliced
  • 2 slices ginger
  • 2 stalks scallions, cut into 2-inch pieces
  • 6 sprigs cilantro, cut into 2-inch pieces
  • 1 piece star anise
  • For the vegetables: 1 cucumber, julienned , ½ carrot, julienned  , 1 cup bean sprouts
  • For noodles: 1 package of fresh noodles
Directions
1

In a bowl, mix in the yellow soybean paste, sweet bean paste, Knorr Liquid Seasoning, and rice wine. Whish. Set aside.

2

To make the sauce: in a pan, over high heat, add in the pork belly. Stir-fry until golden brown, and a lot of oil has come out from it, 5 minutes. Take out the pork belly and set aside.

3

In the same pan, over low heat, add in the onion, ginger, scallions, cilantro, and star anise. Cook until they are lightly browned, 5 minutes. Take out the aromatic. Leave the oil in the pan.

4

In the same pan, over medium heat, add in the sauce. Let it simmer for 10 minutes. Constantly stir.

5

Return the pork belly. And let it cook for another 5 minutes. Constantly stir. Turn off the heat. Set aside.

6

To blanch the bean sprouts, in a large pot of water, bring it to a boil. Blanch the bean sprouts for 20 seconds. Take them out and set aside.

7

To cook the noodles, bring the same water to a boil. Cook until al dente, 5 minutes. Drain under running water.

8

Serve the noodles in a large bowl, with the sauce, and vegetables.