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!

  • 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

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


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.


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.


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


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


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.


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


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