Zhajiangmian

Method

1. 1

   Mix the sauce

   In a bowl, stir the sweet bean sauce, soybean paste, soy sauce, Shaoxing wine, sugar and water until smooth.

2. 2

   Brown the pork

   Heat the oil in a frying pan over medium-high heat for 1 minute, until it shimmers. Add the pork and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining and it reaches 71°C (160°F).

3. 3

   Cook the aromatics

   Reduce the heat to medium. Add the garlic and ginger and stir for 30 seconds, until fragrant but not browned.

4. 4

   Simmer the sauce

   Pour in the sauce mixture and bring to a gentle simmer over medium heat. Cook for 8 to 10 minutes, stirring often, until glossy and thick enough to coat the pork.

5. 5

   Cook the noodles

   While the sauce simmers, bring a large pan of water to the boil over high heat. Add the noodles and cook for the time on the packet, usually 3 to 5 minutes, until tender but still springy. Drain well.

6. 6

   Serve

   Divide the noodles between bowls and spoon over the hot pork sauce. Top with cucumber and spring onions, then serve straight away.

Tips

• Stir the sauce often as it simmers, scraping the bottom of the pan.
• Drain the noodles thoroughly so their cooking water does not thin the sauce.
• Cut the cucumber into fine, even matchsticks for a crisp topping.

Swaps

• Use ground chicken or turkey instead of pork mince.
• Use dried wheat noodles if fresh noodles are unavailable, following the packet instructions.

Storing

Keep the sauce and noodles in separate airtight containers in the fridge for up to 3 days; reheat the sauce until piping hot and cook or refresh the noodles just before serving.