Zha Jiang noodles

Lots of raw vegetables add to the summer freshness.

Zha Jiang noodles


  • 4 Tbsp dry yellow soybean paste
  • 1 Tbsp sweet bean or hoisin sauce
  • 300 ml water
  • Olive oil
  • 1 star anise
  • 2 spring onions, chopped
  • 1 tsp ginger, minced
  • 200 g pork mince
  • 1 tsp Shaoxing rice wine
  • 4 noodle nests

Use at least 3 of the following, all in thin slices

  • cucumber, in thin strips
  • radishes, sliced
  • carrot, in thin strips
  • cabbage
  • celery
  • beansprouts
  • fresh edamame


Heat oil and add star anise, half spring onions and ginger. Add porc and wine and cook well.

Mix the two sauces with water and add to pan. Bring to boil and simmer for 20 min.

Thicken by boiling. Add the other half of spring onion.

Quickly boil the beansprouts and edamame beans and drain.

Order the raw vegetables and beans over noodles and add the porc in the middle. Mix and enjoy.

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