Affectionately referred to as “Chinese Bolognese”, the proper name for this tasty, super quick Chinese Pork Mince with Noodles is “Za Jiang Mian”. The sauce is classic Chinese flavours – savoury with a hint of sweet, and a subtle kick of chilli (or more if you like!). One bite, and you’ll be as addicted as I am!
I just had this for breakfast.
Really. It’s Wednesday morning, Sydney is “suffering” through a heatwave (35C / 95F). And while normal people are having a cold healthy smoothie or a bowl of fresh fruit and yoghurt for breakfast, I heated up a bowl of hot spicy Chinese noodles.
It’s my Japanese upbringing!! In Japan, cereal and toast are virtually unheard of for breakfast, except at hotels that cater for Western tourists. Traditional breakfasts in Japan, even in most households today (at least, my relatives), is like a mini dinner. Almost always with some form of protein – quite often fish.
This is a holiday snap of a typical breakfast that we’re served in Japan when we stay with relatives. It’s like a dinner spread! Fish, sticky rice, tempura, salad, miso soup…
(Yes, it’s a low table where we sit on the floor 🙂 )
(Yes, that’s a clear plastic cover on the table. Everybody together, say “That’s sooooo Asian!”)
I was undecided up until this very minute whether I would join my family for a trip to Japan next month. I’m definitely going! I need my Japanese food fix! (Err, yes, and of course, to spend time with my relatives) (And skiing 😉 )
Off track here – I’m not even sharing a Japanese dish today (my mother rules that domain now on her blog RecipeTin JAPAN). I was just trying to explain / justify why I was having hot spicy Chinese noodles for breakfast. During a heatwave, no less.😅
This Chinese Pork and Noodles is affectionally known as “Chinese Bolognese”. And looking at the photos, it’s clear why that is. But the flavour couldn’t be any different! Though your eyes might be seeing a spaghetti-type dish, the minute you take a bite, it’s Chinese through and through. It doesn’t look as saucy as Bolognese but the pork has more flavour which mixes through the noodles when you dig in.
There are a handful of ingredients in this Chinese Pork Mince and Noodles recipe that needs to be sourced from Asian grocery stores. Being Chilli Bean Sauce (top in photo below) and Sweet Sauce (bottom jar). Which, as the names imply, are spicy and sweet. 🙂
However, don’t despair if you can’t find these! These sauces are great because they have complex flavours so you just need these, but there are easy substitutions using ingredients you can get from supermarkets here in Australia. I made a small batch for lunch using ALL the substitutions (which I’ve never done before, usually I substitute one or two but not all!) and in all honesty, I wouldn’t be surprised if some people actually preferred the version made using the substitutions!
PS I also included these in the recipe video below so you can see the consistency better.
The Chilli Sauce served with this is a fairly essential part of the overall experience. Chinese Chilli Sauce is not just chilli, it’s got other flavourings as well. This is the brand I use – I have referred many friends to this. It was recommended to me by an Asian grocery store, and it’s the best I’ve ever had. Use it for everything and anything you want to add a chilli kick too (well, at least anything Asian!). It’s great for dipping sauces, dolloping and adding to stir fries.
But if you can’t find it or another Asian chilli sauce, don’t worry, there are a handful of substitutions in the recipe for you!
Australia! I know we’re in the height of summer….but you know what? Most of Asia is always in a heatwave. And have you ever noticed that the hotter the climate, the spicier the food?? South America, Africa, Caribbean, Creole, and of course, Asia! There’s a theory that spicy food helps us keep cool. Whether it’s because it makes you sweat which then feels cool as it evaporates (icky talk I know!) or there’s also science around it too – nerves on our tongues that identify spicy foods and cause our bodies to react by cooling down.
Regardless, I’ve never let the weather dictate what I eat. Bring on summer and spicy foods!!!! – Nagi x
MORE QUICK GROUND PORK / PORK MINCE RECIPES
-
San Choy Bow (Chinese Lettuce Cups)
-
Egg Foo Young (Chinese Omelette with Pork)
PS This is how to eat it: serve it like old school Bolognese with the pork on top of the noodles. Then mix it all up. To optimise experience – because it’s really hard even for me who is more comfortable with chopsticks than with a knife and fork – use a spoon so you can get a mouthful of pork AND noodles!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Chinese Pork with Noodles ("Chinese Bolognese")
Ingredients
Noodles
- 700 - 800 g / 1.4 - 1.6 lb white noodles (flour noodles), fresh (Note 1)
- 2 tsp vegetable oil*
- 2 tsp Chinese black vinegar (Chinkiang vinegar)* (Note 2)
Sauce
- 1/3 cup chicken stock / broth
- 1 tbsp Chilli Bean Sauce (Note 3)
- 1 tbsp Chinese Sweet Bean Sauce (Note 4)
- 1 tbsp dark soy sauce (Note 5)
- 2 tsp Chinese black vinegar (Chinkiang vinegar)* (Note 2)
- 1 tsp sugar (white or brown)
Stir Fry
- 1 tbsp vegetable oil
- 2 garlic cloves , minced
- 1 1/2 tsp ginger , minced or finely chopped
- 1/2 onion , finely chopped (white, brown or yellow)
- 400 g / 14 oz minced pork (ground pork)
To Serve
- 2 cucumbers , cut into batons (deseed if you can be bothered, I don't!)
- Chinese chilli sauce (Note 6)
- Coriander / cilantro leaves
Instructions
- Mix Sauce ingredients together.
- Prepare noodles according to packet directions. If it says to soak the noodles, you can do that while cooking the stir fry.
- Optional: Just before serving, toss the noodles with oil and vinegar.*
- Heat oil in a wok or skillet over medium high heat. Add onions and cook for 1 minute. Add garlic and ginger and cook for 1 minute or until onion is translucent.
- Add pork and cook, breaking it up as you go, until browned.
- Add sauce and cook for 3 - 5 minutes, or until most of the sauce has reduced.
- Divide noodles between bowls. Top with pork, coriander and fresh cucumbers on the side.
- To eat, mix up the noodles and pork. I use chopsticks and a spoon - so it's easier to get the pork and noodles in one mouthful. Don't hold back on the chilli paste! It goes great with this dish!
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
LIFE OF DOZER
He can hear me just fine. Like most males, he has selective hearing. Especially on hot days like today!
Nagi, I love all of your recipes but this one is a favorite. I’ve made it so many times and keep coming back to it. Thank you.
Hi Nagi, made it for dinner tonight. Another winner 😋
Woot!! Thanks May ❤️
We’re going to try this asap! We lived in Sydney for a few years and the kids have been missing this dish so much! We’re also looking for recipes for a sticky kind of sweet eggplant dish and garlicy cucumber. Do you know What I medan? <3
Try it try it! 🙂 N x
Hi Nagi, Was wondering if I could use the Chilli Paste in soybean oil instead of the Chilli paste as the one I have you can only buy from Asian shops . Cheers
Yes you can!! N xx
Smash hit at dinner last night, I had to make a second batch as our son dropped in and demolished then first serving. I managed to find all but the Chili sauce so I used the home made version from one of your other recipes. Keep em coming your making me look real good in the kitchen..
P.S. Any other Chili Bean Paste recipes handy ???
That’s so great to hear Tony! Thank you for letting me know you enjoyed it! N x PS Add a dollop into any stir fry type dishes, you will LOVE IT! Or stir into Asian soup broths.
Hi Nagi
Could you tell me how to make freshly flour noodles?
Thanks
Just a couple of questions. I’m a little confused by the noodles in this dish. Could they also be called soba or udon noodles? Would either of those work for this? Also, I don’t see the Xianglawang in the ingredients? Was this a topping you added to the plate in the end? Is it a chili sauce also? Thanks!
Hi Ginny! It’s a very specific type of noodles, different to soba and udon noodles 🙂 But udon works great with this! The Xianglawang is the chilli sauce I put on at the end, it’s SO GOOD! 🙂
Hi Nagi – this recipe looks amazing! However I cannot find the fuyun chili paste anywhere. Any recommendations as to where I can find it?
Hi Kristine! What country are you in? I find it at most Asian stores here in Sydney it is very popular with the Chinese community! 🙂
Laogama is another great choice for chili sauce, more readily available and you can never use too much!
I have loved all your recipes that I’ve tried, and this is one of my favorite restaurant dishes. I’m looking forward to making it at home! If my family can’t eat spicy, how do you recommend I make the sauce? Thanks!
Hi Emily! I’m so glad you are enjoying my recipes, thank you for trying them! The topping is not spicy even with the Chilli Bean Sauce because that’s not very spicy and the other sauces are sweet. Just don’t add any extra chilli sauce on top, like pictured. 🙂
Thank you so much for your recipes!! I was just worrying about how I was going to be able to make homecooked meals for my family when I’m starting work soon and may be getting home just before dinner time. Ran into your website and immediately pinned 5 of your recipes and intend to try them soon! They actually really look both doable and delicious!
Awww thanks Judith! I’m so happy that there are recipes on my site that you like! 🙂
Thanks for this very tasty meal Nagi. I had to warn everyone in my house to leave me the leftovers.
Hi Karin! I’m so glad everyone enjoyed it!!! I know it’s a bit different to the usual stir fries but it’s SO GOOD, isn’t it? Thanks for letting me know! N xx
Slurping delicious ???
Dozer did the right thing is swimming in the sea ??on a hot day. I miss swimming in a warm blue sea.
BA HA HA! Slurping is RIGHT! N xx
Hallo Nagi
Thank you for letting us be taste testers again. It was so good and we even survived tasting the chilli! We went easy on it but to mix some into the mince just made it very special. Thank you so much.
I’m so glad you and Bill enjoyed this Pauline! N x
this looks SO good Nagi! I am loving all the flavours going on, and how fresh your photos are. The best kind of food for breakfast too!
Thanks so much Thalia. Merry Christmas to you! N x
Love this and find nought strange about if! Well, being originally Northern European I am likely to reach for black bread, cottage cheese and herrings with raw onions . . . that is if I have no wonderfully strong curry from last night hanging around to tempt! I SO wish people who DO reach for that boring cereals pack would just go talk to Mr Google 🙂 ! Anyways, shall try your ‘yums’ soonest at whatever time of day I think of it 🙂 !! And Dozer: wish I had been in your place for the last two days but the softly falling rain [yippee, no spending time watering my rather big garden!!!] and much cooler temperatures have brought smiles over here . . .
Oh gosh oh gosh! I LOVE European breakfasts!!! Sounds like your weather has been much more pleasant than here….jealous! N x
I really love this recipe. I’m a big fan of noodle and Chinese flavor. This is my kind of recipe for any time of the day. In my country noodles for breakfast is normal.
Basically in my world, ANYTHING other than cereal makes for a proper brekki! 🙂 N x
Do you use brown onions for this and how much please?
Sorry Julie! I added it to the recipe 🙂
I am a big fan of anything for breakfast- including cake of course. I love Chinese Bolognese! When I worked with Kylie Kwong we did a similar version but with lots of sesame paste. It was ridiculously good, just as this is!
Ba ha ha! I just had a vision of you eating a giant slice of chocolate cake for breakfast!! 🙂
Glad I’m not the only one who eats dinner for breakfast!
In my country, we learned how to finish our leftovers in the morning. It always made for a heavy and yummy breakfast!
Chinese Bolognese looks so good.
You nailed it again, Nagi!
I love eating leftovers for breakfast!! So much more interesting than cereal 🙂 N xx
Hi Nagi! I’d be happy to eat this any time of day, any time of the year! That is, if Gary didn’t get to it first! 😉 Luckily I always have your substitution ingredients on hand and I recently picked up a package of noodles in the Asian section of the store! Now I just need to retrieve some pork from the freezer! We’re having a heatwave today, it’s going to get up to 40F and rain…
Ha! 40F heatwave – I WISH!!!! I’ve been hiding at mum’s all weekend in air conditioning!
I will make for dinner…even though I do eat dinner foods for breakfast! 🙂
Ha! You and me both! ❤️ N xx