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

Ingredient Substitutions

• Instead of Ground Fatty Pork: Ground pork shoulder, Ground pork belly
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Pixian Doubanjiang (Sichuan Chili Bean Paste): Fermented broad bean paste
• Instead of Tianmianjiang (Sichuan Sweet Bean Paste): Northern sweet bean paste (different flavor), Miso (for a different profile)
• Instead of Chicken or Pork Stock: Vegetable stock, Water with extra seasoning
• Instead of White Pepper: Black pepper
• Instead of Sugar: Honey (use less)
• Instead of Shaoxing Wine (Liaojiu): Dry sherry, Mirin (less alcoholic)
• Instead of Potato Starch: Cornstarch
• Instead of Garlic Water: Garlic paste
• Instead of Chinese Dark Vinegar: Balsamic (different flavor)
• Instead of Sichuan Chili Oil: Infused oil with dried chilies
• Instead of Sichuan Peppercorn Powder: Whole peppercorns, ground fresh
• Instead of Toasted Sesame Oil: Regular sesame oil
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Dry Wheat Noodles: Rice noodles (gluten‑free)
• Instead of Baby Bok Choy: Baby napa cabbage
• Instead of Scallion: Green onion
• Instead of Cilantro: Parsley (different flavor)

Equipment Needed

• Wok or Large Skillet
• Medium Saucepan
• Mixing Bowl
• Measuring Spoons
• Spatula or Wooden Spoon
• Ladle (optional)
• Strainer or Colander (optional)
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Rendering the pork lard slowly to avoid burning.
• Mincing doubanjiang to prevent gritty texture.
• Adding the slurry gradually to achieve the right sauce thickness.

Chef Tips from the Video

• Use the fattest ground pork you can find; the rendered lard is the flavor backbone.
• Mince the doubanjiang with a knife before adding to avoid large bean fragments.
• Garnish with fresh cilantro and scallion right before serving for brightness.

Troubleshooting

Storage

Refrigerator: Store sauce in an airtight container for up to 3 days.

Freezer: Freeze in portioned bags for up to 1 month; thaw before reheating.

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

Make-Ahead Tips

• The Za Jiang sauce can be made 2 days ahead; reheat gently and add a splash of stock if it thickens.
• Prepare the garlic water and slurry in advance and store in the fridge.

Frequently Asked Questions