Sichuan Meat Sauce Noodles (杂酱面)

Ingredients

• 500 g Ground Fatty Pork (Coarse grind preferred for tender texture; renders lard)
• 1 Tbsp Vegetable Oil (Neutral oil for initial rendering)
• 2 Tbsp Pixian Doubanjiang (Sichuan Chili Bean Paste) (Mince well to avoid large bean chunks)
• 2 Tbsp Tianmianjiang (Sichuan Sweet Bean Paste) (Cantonese Minsi ground bean sauce works as a close substitute)
• 120 ml Chicken or Pork Stock (Half cup; can use frozen concentrated stock cubes)
• 0.25 tsp Salt
• 0.5 tsp MSG
• 0.5 tsp White Pepper
• 0.5 tsp Sugar
• 1 Tbsp Shaoxing Wine (Liaojiu) (Chinese cooking wine)
• 1 Tbsp Potato Starch (For slurry; mix with water before adding)
• 2 Tbsp Water (for slurry)
• 1 tsp Garlic Water (Finely minced garlic dissolved in water)
• 0.5 tsp Chinese Dark Vinegar
• 0.5 Tbsp Sichuan Chili Oil
• 0.25 tsp Sichuan Peppercorn Powder
• 0.25 tsp Toasted Sesame Oil
• 0.5 Tbsp Soy Sauce
• 0.125 tsp Additional Salt (for noodle bowl)
• 0.125 tsp Additional MSG (for noodle bowl)
• 240 g Dry Wheat Noodles (60 g per serving; any thin Chinese noodle works)
• 8 pieces Baby Bok Choy (Trimmed; added to noodle broth or mixed version)
• 2 stalks Scallion (Thinly sliced for garnish)
• 2 Tbsp Cilantro (Chopped for garnish)

Instructions

1. Prepare Quick Ingredients

   Mix minced garlic with a teaspoon of water to make garlic water. In a small bowl combine 1 Tbsp potato starch with 2 Tbsp water to form a slurry. Measure all sauces, stock, and seasonings.

   Time: PT5M

2. Render Pork Lard

   Heat 1 Tbsp vegetable oil in a wok over medium heat. Add 500 g ground fatty pork, breaking it up. Cook, stirring occasionally, until the pork releases its fat and the mixture becomes loose – about 5 minutes.

   Time: PT5M

   Temperature: Medium

3. Lightly Brown the Pork

   Continue cooking the rendered pork until it turns a light golden brown but does not become crisp. This should take about 1 minute.

   Time: PT1M

   Temperature: Medium

4. Add Fermented Pastes

   Stir in 2 Tbsp tianmianjiang and 2 Tbsp pixian doubanjiang. Fry the mixture for 2 minutes, allowing the oil to turn a deep red hue.

   Time: PT2M

   Temperature: Medium

5. Incorporate Stock

   Add 120 ml stock (half cup) and bring to a gentle simmer for 3 minutes.

   Time: PT3M

   Temperature: Medium

6. Season and Add Shaoxing Wine

   Season with ¼ tsp salt, ½ tsp MSG, ½ tsp white pepper, and ½ tsp sugar. Stir, then pour in 1 Tbsp Shaoxing wine and simmer for another 1 minute.

   Time: PT2M

   Temperature: Medium

7. Thicken the Sauce

   Slowly drizzle the potato‑starch slurry into the wok while stirring continuously. Cook for 1 minute until the sauce reaches a glossy, slightly thick consistency.

   Time: PT1M

   Temperature: Medium

8. Reserve the Za Jiang

   Transfer the finished sauce to a bowl and set aside. It can be kept warm or cooled for later use.

   Time: PT0M

9. Prepare Noodle Bowl Seasoning

   In each serving bowl combine 1 tsp garlic water, ½ tsp Chinese dark vinegar, ½ Tbsp Sichuan chili oil, ¼ tsp Sichuan peppercorn powder, ¼ tsp toasted sesame oil, ½ Tbsp soy sauce, ⅛ tsp salt, ⅛ tsp MSG, and ¼ cup stock or water. Stir well.

   Time: PT3M

10. Cook Noodles and Bok Choy

    Bring a pot of water to a rolling boil. Add 60 g dry noodles per serving (total 240 g) and a few pieces of baby bok choy. Cook until noodles are al dente, about 4 minutes.

    Time: PT4M

    Temperature: Boiling

11. Assemble and Garnish

    Drain noodles and bok choy, then place them into the seasoned serving bowls. Top each with 2–3 Tbsp of the Za Jiang sauce. Sprinkle sliced scallion and chopped cilantro over the top.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

60 g

Fat

12 g

Fiber

3 g