Zhajiangmian (Noodles with Bean Sauce)

Step 1

Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 2

Add the ground pork to the hot oil and break it apart with a wooden spoon into small crumbles as it cooks, stirring once every 20 seconds, until no pink remains, about 5 minutes.

Step 3

Add 3 tablespoons of fermented soybean paste and stir it constantly into the pork for 1 minute until the mixture looks dark and fragrant.

Step 4

Pour in 2 tablespoons of soy sauce and 1 teaspoon of sugar, then stir for 20 seconds until combined.

Step 5

Pour in 0.75 cup of water and stir to mix, then reduce the heat to medium-low and let it simmer without stirring for 8 minutes until the sauce thickens slightly and darkens.

Step 6

While the sauce simmers, bring a large pot of water to a boil over high heat — you should see large, rolling bubbles breaking the surface constantly, about 8 minutes.

Step 7

Add the noodles to the boiling water and stir with a fork for 10 seconds so they don't stick together.

Step 8

Cook the noodles, stirring once every 30 seconds, until they are just barely tender when you bite one — the noodle should bend but not break, about 4 minutes.

Step 9

Place a colander in the sink and carefully pour the noodles into it so the water drains away; do not rinse the noodles.

Step 10

Divide the cooked noodles evenly between two bowls, then spoon the warm pork sauce over the top of each bowl so it pools in the center.