Lazy Zhajiangmian
Lazy Zhajiangmian
Ingredients
For the Noodles and Toppings
- 6 ounces noodles
- 1 scallion, finely sliced, white and green parts separated
- 1 cucumber, julienned
For the Pork Sauce
- 4 ounces ground pork
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon soybean paste
- 1 tablespoon dark soy sauce
- 1 tablespoon sweet bean sauce
- 1 teaspoon cooking oil, as needed
- 1/4 cup water, or as needed
For Serving
- 1 can Wildwonder Blackberry Violet
Instructions
- 1
Prepare the aromatics and sauce mixture: Mince 3 cloves of garlic and 1 teaspoon of ginger. Finely slice 1 scallion, separating the white and green parts. In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon soybean paste, 1 tablespoon dark soy sauce, and 1 tablespoon sweet bean sauce. Stir well to combine. Julienne 1 cucumber for garnish.
⏱️ 5 min
- 2
Cook the noodles: Bring a pot of water to a boil. Add 6 ounces noodles to the boiling water and cook according to package directions until al dente. Drain the cooked noodles and set aside.
⏱️ 8 min
- 3
Cook the pork sauce: Heat a pan over medium heat and add a small amount of cooking oil. Add 4 ounces ground pork to the hot pan and cook until browned, breaking it apart with a spatula. Add the minced garlic and minced ginger to the pan with the pork. Stir and cook for 1-2 minutes until fragrant. Add the prepared sauce mixture (soy sauce, soybean paste, dark soy sauce, sweet bean sauce) to the pan. Stir to combine with the pork and aromatics. Add a splash of water (about 1/4 cup) to the sauce in the pan, stirring to incorporate. Simmer briefly for 2-3 minutes until slightly thickened.
⏱️ 10 min
- 4
Assemble the dish: Place the cooked noodles into a serving bowl. Pour the cooked pork sauce generously over the noodles. Garnish with the julienned cucumber and the finely sliced green parts of the scallion.
⏱️ 2 min
- 5
Serve immediately with a can of Wildwonder Blackberry Violet.
Kitchen Tools
Nutrition Facts (per serving)
Lazy Zhajiangmian
For the Noodles and Toppings
- 6 ounces noodles
- 1 scallion, finely sliced, white and green parts separated
- 1 cucumber, julienned
For the Pork Sauce
- 4 ounces ground pork
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon soybean paste
- 1 tablespoon dark soy sauce
- 1 tablespoon sweet bean sauce
- 1 teaspoon cooking oil, as needed
- 1/4 cup water, or as needed
For Serving
- 1 can Wildwonder Blackberry Violet
Instructions
- 1
Prepare the aromatics and sauce mixture: Mince 3 cloves of garlic and 1 teaspoon of ginger. Finely slice 1 scallion, separating the white and green parts. In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon soybean paste, 1 tablespoon dark soy sauce, and 1 tablespoon sweet bean sauce. Stir well to combine. Julienne 1 cucumber for garnish.
⏱️ 5 min - 2
Cook the noodles: Bring a pot of water to a boil. Add 6 ounces noodles to the boiling water and cook according to package directions until al dente. Drain the cooked noodles and set aside.
⏱️ 8 min - 3
Cook the pork sauce: Heat a pan over medium heat and add a small amount of cooking oil. Add 4 ounces ground pork to the hot pan and cook until browned, breaking it apart with a spatula. Add the minced garlic and minced ginger to the pan with the pork. Stir and cook for 1-2 minutes until fragrant. Add the prepared sauce mixture (soy sauce, soybean paste, dark soy sauce, sweet bean sauce) to the pan. Stir to combine with the pork and aromatics. Add a splash of water (about 1/4 cup) to the sauce in the pan, stirring to incorporate. Simmer briefly for 2-3 minutes until slightly thickened.
⏱️ 10 min - 4
Assemble the dish: Place the cooked noodles into a serving bowl. Pour the cooked pork sauce generously over the noodles. Garnish with the julienned cucumber and the finely sliced green parts of the scallion.
⏱️ 2 min - 5
Serve immediately with a can of Wildwonder Blackberry Violet.