Tea eggs
Cook the eggs first, then crack the shells and simmer them in spiced tea.
YOUR NEXT HOME-COOKED FAVORITE
Zhajiang noodles
Cook pork into a thick bean sauce and toss with springy noodles and cucumber.
~30 minestimated time1servings5clear steps
Let’s make it.
Follow the food, not just the clock.- 01
Prepare cucumber and scallion
Wash and shred the cucumber and chop scallion. Use clean equipment for the ready-to-eat cucumber, separate from raw pork.
Look forThe cucumber shreds are clean and scallion is chopped.
Knife work ↗ - 02
Cook the pork and check doneness
Warm the oil over medium heat, fry scallion briefly and break up the pork. Cook until a food thermometer reads at least 71°C; absence of red color is insufficient.
Look forThe pork is separated and reaches 71°C with no large raw clumps.
Stir-frying & sautéing ↗ - 03
Cook the bean sauce gently
Add both pastes and stir over low heat until slightly thickened and fragrant, avoiding scorched sauce at the base. Transfer to a clean heatproof bowl.
Look forThe sauce is slightly thick and glossy with evenly coated pork.
Reduction ↗ - 04
Boil and drain the noodles
Add noodles to boiling water, loosen and cook as labeled until no hard center remains. Drain well into a clean bowl. This version dresses hot noodles without an unverified cold-water rinse.
Look forThe noodles are cooked, separated and well drained.
Boiling ↗ - 05
Add sauce and cucumber
Toss with some hot pork sauce first, adding more to taste, then mix in the cucumber and serve.
Look forThe noodles are evenly sauced with crisp cucumber.
Mixing & beating ↗
Recipe sources & image information
Adapted from HowToCook / 炸酱面 · HowToCook contributors / Anduin2017/HowToCook · Unlicense
Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.
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