• Zhajiangmen (fried sauce noodle) (Adam Liaw)Source: Adam Liaw

"Translating literally as ‘fried sauce noodle’, this classic home-style dish is popular with peasants and nobility alike. With thick fresh wheat noodles, pork and bean sauce, it’s kind of like a Beijing bolognese." Adam Liaw, Destination Flavour China






Skill level

Average: 3.7 (118 votes)


  • 2 tbsp vegetable oil
  • 2 large spring onions, finely sliced, white and green parts separated
  • 2 garlic cloves, roughly chopped
  • 1 tsp grated ginger
  • 300 g pork mince
  • 125 ml (½ cup) tian mian jiang (sweet bean sauce, sometimes called brown bean sauce)
  • 250 ml (1 cup) chicken stock
  • 1 kg fresh thick wheat noodles
  • 2 Lebanese cucumbers, seeds removed and julienned
  • 1/2 watermelon radish, julienned (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat a wok over high heat and add the oil. When hot, add the white part of the spring onions, garlic and ginger and fry for 1 minute or until fragrant.

2. Add the pork mince and fry until lightly browned. Add the bean sauce and stock and stir to combine.

3. Simmer for 5 minutes or until thickened and saucy.

4. Meanwhile, cook the noodles according to the manufacturer’s directions.

5. Drain well and divide between bowls.

6. Top the noodles with a small amount of the meat sauce and top with the julienned cucumbers, radish (if using) and a sprinkle of green spring onion.


Photography by Adam Liaw.

Destination Flavour China with Adam Liaw starts 7.30pm, Wednesday 28 November on SBS and then on SBS On Demand. Visit the program page for recipes, videos and more.