Zhajiangmian: Spicy Pork Noodles

Step 1

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 2

Slice the scallions crosswise into thin rings, about 1/8-inch thick, separating the white and light green parts from the darker green tops.

Step 3

Fill a large pot with water, set it over high heat, and bring to a rolling boil—large bubbles breaking the surface continuously—about 8 minutes.

Step 4

Place a 12-inch skillet over medium-high heat, then add the ground pork and stir, breaking it into small pieces with a wooden spoon, until no pink remains and it is light brown, about 5 minutes.

Step 5

Reduce the heat to medium, then add the minced garlic to the pork and stir constantly for 30 seconds until the smell becomes very strong and fragrant.

Step 6

Add the fermented bean paste to the pork and stir constantly for 1 minute, breaking up any clumps, until it looks smooth and coats all the meat.

Step 7

Pour in the soy sauce and stir until the sauce looks dark and glossy, about 30 seconds.

Step 8

Remove the skillet from heat and set aside while you cook the noodles.

Step 9

When the water is boiling, add the noodles and stir gently with a wooden spoon to keep them from sticking together; cook for the time listed on the package until they bend easily but still have a slight firmness when you bite one.

Step 10

Place a colander in your sink, then carefully pour the noodles into the colander to drain all the water.

Step 11

Divide the cooked noodles between two bowls, then spoon half the pork sauce onto each bowl.

Step 12

Scatter the darker green scallion tops over each bowl as garnish.