Cantonese "Capital Spicy" Meat Sauce Noodles (京辣炸醬麵)

Ingredients

• 400 g Ground Fatty Pork (coarsely ground, about mung‑bean size)
• 1 tbsp Peanut Oil (for rendering pork)
• 2 tbsp Lard (helps smooth the sauce; optional but recommended)
• 40 g Minsi Bean Paste (Cantonese fermented bean sauce, essential for authentic flavor)
• 40 g Guilin Chili Sauce (adds mild heat and regional character)
• 80 g Hoisin Sauce (sweet‑savory depth)
• 100 g Plain Tomato Sauce (adds acidity and body)
• 20 g Granulated Sugar (balances acidity)
• 200 g Chicken Stock (use low‑sodium; can be homemade or store‑bought)
• 0.25 tsp Salt (adjust to taste)
• 0.25 tsp Chicken Bouillon Powder (enhances umami)
• 0.5 tsp MSG (optional, boosts flavor)
• 0.5 tbsp Cornstarch (for slurry; mix with water before adding)
• 1 tbsp Water (for cornstarch slurry)
• 120 g Wonton Egg Noodles (dry) (about 60 g per serving; cook al dente)
• 4 pieces Lettuce Leaves (for quick blanch, adds crunch)
• 0.5 tsp Toasted Sesame Oil (drizzle for aroma)
• 1 stalk Scallion (thinly sliced for garnish)

Instructions

1. Gather and Measure Ingredients

   Measure all sauces, stock, spices, noodles and vegetables. Cut scallion and set aside. Have a small bowl ready for the cornstarch slurry.

   Time: PT5M

2. Render the Pork

   Heat the wok over medium‑high heat, add 1 tbsp peanut oil, then add the ground pork. Stir constantly, scraping the wok with a metal spatula as bits stick. Continue until the pork releases its fat and begins to brown, about 15‑20 minutes.

   Time: PT18M

   Temperature: medium‑high

3. Incorporate Lard for Sauce Smoothness

   Add 2 tbsp lard to the rendered pork, stir quickly until melted and fully combined.

   Time: PT1M

   Temperature: medium

4. Add Minsi Bean Paste

   Stir in 40 g Minsi paste, fry for 1 minute to release aroma.

   Time: PT1M

   Temperature: medium

5. Add Guilin Chili Sauce

   Add 40 g Guilin chili sauce, fry another minute, stirring constantly.

   Time: PT1M

   Temperature: medium

6. Build the Flavor Base

   Add 80 g hoisin sauce, 100 g plain tomato sauce and 20 g granulated sugar. Increase heat to medium‑high and fry (“zha”) for about 5 minutes until the mixture bubbles and deepens in color.

   Time: PT5M

   Temperature: medium‑high

7. Add Stock and Simmer

   Pour in 200 g chicken stock, bring to a rolling boil, then reduce to a gentle simmer for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: medium‑high

8. Season and Thicken

   Season with ¼ tsp salt, ¼ tsp chicken bouillon powder and ½ tsp MSG. Mix the cornstarch slurry (0.5 tbsp cornstarch + 1 tbsp water) and stir it into the sauce. Cook another 2 minutes until the sauce coats the pork and reaches a glossy thickness.

   Time: PT2M

   Temperature: medium

9. Set Sauce Aside

   Remove the wok from heat and transfer the sauce to a bowl; keep warm.

   Time: PT1M

10. Cook the Noodles

    Bring a large pot of water to a boil, add the 120 g dry wonton egg noodles and cook 4‑5 minutes until al dente. Drain in a colander and rinse briefly with hot water to prevent sticking.

    Time: PT5M

    Temperature: boiling

11. Blanch Lettuce

    Drop the lettuce leaves into the boiling noodle water for 15‑20 seconds, then remove and set aside on the serving plate.

    Time: PT0.5M

    Temperature: boiling

12. Assemble and Toss

    Place cooked noodles on a plate, arrange blanched lettuce on top, drizzle ½ tsp toasted sesame oil (or melted lard), add 2‑3 tbsp of the prepared Zaa Zoeng sauce, toss to coat, and garnish with sliced scallion.

    Time: PT3M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Fatty Pork: Ground pork shoulder
• Instead of Peanut Oil: Vegetable oil, canola oil
• Instead of Lard: Unsalted butter
• Instead of Minsi Bean Paste: Yellow soybean paste
• Instead of Guilin Chili Sauce: Sichuan chili bean paste (toban djan)
• Instead of Hoisin Sauce: Barbecue sauce (less authentic)
• Instead of Plain Tomato Sauce: Crushed tomatoes
• Instead of Granulated Sugar: Honey (use less)
• Instead of Chicken Stock: Vegetable stock
• Instead of Chicken Bouillon Powder: Chicken stock concentrate
• Instead of MSG: Umami powder
• Instead of Cornstarch: Potato starch
• Instead of Wonton Egg Noodles (dry): Fresh egg noodles
• Instead of Lettuce Leaves: Bok choy
• Instead of Toasted Sesame Oil: Melted lard
• Instead of Scallion: Chives

Equipment Needed

• Wok
• Mixing Bowl
• Wooden Spatula or Ladle
• Measuring Spoons
• Measuring Cups
• Pot for Boiling Noodles
• Colander
• Knife
• Cutting Board
• Plate or Noodle Bowl
• Small Bowl for Slurry
• Apron

Critical Steps — Do Not Skip

• Rendering the pork slowly to release fat without burning
• Adding lard before sauces to ensure a smooth emulsion
• Frying the sauce mixture (“zha”) to develop deep flavor
• Thickening with cornstarch slurry at the right moment
• Cooking noodles al dente and tossing immediately with hot sauce

Chef Tips from the Video

• Use coarsely ground pork for a pleasant texture; avoid ultra‑fine mince.
• Minsi paste is the hallmark of Cantonese zhajiang – do not substitute with regular soybean paste if you want authenticity.
• A quick drizzle of toasted sesame oil right before serving adds a fragrant finish.
• If you like extra heat, increase Guilin chili sauce by 10‑15 g.

Troubleshooting

Storage

Refrigerator: Sauce keeps 3‑4 days in an airtight container; noodles are best fresh

Freezer: Sauce freezes up to 1 month; thaw and reheat gently

Room temperature: Do not store at room temperature for more than 2 hours

Make-Ahead Tips

• The pork sauce can be prepared up to 2 days ahead; reheat gently and adjust seasoning
• Cook noodles al dente, rinse, and toss with a little oil; store refrigerated and combine with sauce just before serving

Frequently Asked Questions