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Rice noodles are topped with a thick, savory minced pork sauce and fresh julienned vegetables. This protein-rich Southern Chinese take on zhajiang is a hearty and satisfying family bowl.
Cook rice noodles according to the package instructions until just tender. Rinse under cold water, drain well, and set aside to prevent sticking.
Heat a large skillet or wok over medium-high heat. Add 1 tbsp sesame oil. Sauté the minced garlic and ginger for 30 seconds, then add diced onion and cook until translucent.
Increase heat to high. Add ground pork, breaking it apart, and stir-fry until nearly cooked through and just starting to brown.
Add the diced shiitake mushrooms, carrot, and zucchini. Stir-fry for 2–3 minutes until vegetables soften but retain their texture.
Stir in doubanjiang, soy sauce, dark soy sauce, Shaoxing wine, and sugar. Mix to combine with pork and vegetables, coating all ingredients in the sauce base.
Pour in chicken stock and bring to a simmer. Combine cornstarch with 2 tbsp cold water, then stir into the simmering sauce. Cook 2–3 minutes until the sauce is thick and glossy.
To serve, arrange rice noodles in bowls. Spoon the hot pork sauce generously over noodles. Top with additional fresh julienned vegetables if desired, and serve immediately.
