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Black Bean Noodles with Pork and Mushrooms

4 Servings

30 minutes

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This riff on Chinese zha jiang mian—or noodles with pork and fermented bean sauce—substitutes prepared black bean garlic sauce for the traditional and harder-to-find fermented yellow or brown bean paste. On its own, the sauce tastes intense, but its boldness is balanced by the neutral flavor of the noodles and the freshness of the cucumber. You can find it in the Asian aisle of most larger grocery stores. Make sure to thoroughly drain the noodles before portioning them; excess water clinging to them will dilute the sauce.




Don’t salt the water when cooking the noodles; the sauce provides plenty of salt for the dish. And don’t forget to reserve 1 cup of the cooking water before draining the noodles.

30 minutes


  • 12

    ounces dried wide, thick wheat noodles (such as udon)

  • 2

    tablespoons grapeseed or other neutral oil


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Tom N.
October 17, 2023
Just Fabulous -- A big hit
This was full bodied and delicious -- and simple to make!
Stephanie L.
August 16, 2022
Wow. SO good!
So flavorful and quick to put together. This will definitely be repeated and I do not repeat often.
Annette T.
May 22, 2022
Hearty and fresh, worth the effort
This is one of my favorite recipes in the Tuesday Nights cookbook. We've probably made it at least four times. Your hoisin sauce choice really affects the final flavor so pick one you like. Also I've never finished this in 30 minutes, the mushrooms alone take that long to caramelize to a fantastic base.
Richard W.

This was excellent. Comments were restaurant worthy and i took that as a compliment. Made no changes.