Ingredients and Tools
- Diced meat/ground meat
- Noodles (dried noodles or regular noodles)
- Garlic
- Vegetable toppings (choose according to personal preference, usually 4-10 kinds; options include cucumber, cabbage, radish, etc.)
- Doubanjiang
- Sweet bean sauce
Measurements
- Diced meat/ground meat 150g
- If noodles choose dried noodles: 150g If noodles choose regular noodles: 250g
- Scallion 15g
- Vegetable toppings total 35g
- Cooking oil 10g
- Doubanjiang 20g
- Sweet bean sauce 20g
Steps
- Shred the vegetable toppings and set aside.
- Chop the scallion. Heat oil in a wok, add scallion and meat, stir-fry until the meat is fully cooked (no red).
- Add doubanjiang and sweet bean sauce, continue stir-frying until slightly thick. Remove and set aside to make the zhajiang.
- Take a large bowl and add cold water; set aside.
- Boil the noodles until just cooked (no white core), then transfer into the bowl with cold water from step 4.
- Drain immediately, then transfer to a clean bowl.
- Take the zhajiang from step 3, pour into the bowl, and mix well. Then add the vegetable toppings from step 1 and mix well.
Notes
- Lean diced meat is recommended for better texture; buy fresh and use immediately.
- Regular noodles are recommended.
- The key to noodle texture is chewiness. Do not choose thin noodles like vermicelli.
- If you have conditions (another pot) and after you are proficient, steps 2 and 3 and steps 1, 4, 5, 6 can be done in parallel at different times.
- Sweet/salty preference varies; the ratio of the two sauces needs your own iteration and optimization. If you follow this guide's process and find issues or a better process, please submit an Issue or Pull request.