Beijing Hot Noodles Recipes

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BEIJING HOT NOODLES

You can find ground bean sauce, a gloopy paste of fermented soybeans, salt, sugar, and sesame oil, in Asian grocery stores or order a jar online.

Yield Serves 4

Number Of Ingredients 14



Beijing Hot Noodles image

Steps:

  • Heat the oil in a wok or heavy, deep sauté pan over high heat for 1 minute. Add the garlic and ginger and sauté for 2 minutes. Add the green onions and ground pork and cook until the pork is browned, about 5 minutes.
  • Add the ground bean sauce, tofu, chile oil, salt, and sugar and toss to coat, cooking for 2 to 3 minutes more. Add the sesame oil and pepper, stir, and turn off the heat.
  • Divide the lo mein noodles among individual plates, place the cucumber alongside, and top the noodles with the pork and tofu mixture. Serve immediately.

2 tablespoons peanut or vegetable oil
2 tablespoons minced garlic
1 tablespoon minced ginger
2 green onions, minced
1 pound ground pork
1/4 cup ground bean sauce
1 (12-ounce) package firm tofu, drained and cubed
1 tablespoon chile oil
1 teaspoon salt
2 teaspoons sugar
1 1/2 teaspoons sesame oil
1/2 teaspoon ground white or black pepper
1 pound lo mein noodles, cooked
1/2 cucumber, peeled and diced

PEKING-STYLE NOODLES

Delectable Peking-style noodles

Provided by Ken Hom

Categories     Lunch, Main course, Supper

Time 50m

Number Of Ingredients 17



Peking-style noodles image

Steps:

  • If you are using fresh noodles, blanch them first for 3-5 minutes in boiling water. If you are using dried noodles, cook them in boiling water according to packet instructions.
  • Plunge them in cold water, drain thoroughly, toss them in the sesame oil and set aside until you are ready to use them. Covered with cling film, they can be kept for up to 2 hours in the refrigerator.
  • Heat a wok or large frying pan until hot. Add the groundnut oil and, when it is very hot, add the garlic, ginger and spring onions. Stir fry for 15 seconds, then add the pork. Stir well to break up and stir fry for 2 minutes or more until the pork loses its pink colour.
  • Add the rest of the ingredients except the spring onion garnish, stirring all the time. Bring to the boil, turn the heat down low and simmer for 5 minutes.
  • Plunge the noodles into boiling water for 30 seconds or until they are just heated through, then drain well in a colander or sieve. Quickly tip the noodles into a large bowl and pour the hot sauce over the top. Mix everything together loosely then sprinkle on the spring onions and serve.

Nutrition Facts : Calories 435 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 2 grams sugar, Protein 23 grams protein, Sodium 3.77 milligram of sodium

350g fresh or dried egg noodles
1½ tbsp sesame oil
1½ tbsp groundnut oil
1½ tbsp finely chopped garlic
1 tbsp finely chopped fresh root ginger
3 tbsp finely chopped spring onions
450g minced pork
3 tbsp yellow bean sauce
1 tbsp chilli bean sauce
1½ tbsp Shaoxing rice wine or dry sherry
2 tbsp dark soy sauce
2 tsp salt
½ tsp freshy ground black pepper
2 tsp chilli oil (optional)
2 tsp caster sugar
300ml chicken stock preferably homemade
3 tbsp coarsely chopped spring onions , to serve

BEIJING NOODLES

Categories     Cake     Sauce     Dessert     Raw     Noodle     Boil

Yield serves 4 to 6

Number Of Ingredients 19



Beijing Noodles image

Steps:

  • Place the dried shiitake in a bowl, add the boiling water, and set aside to soften for about 15 minutes. With a box grater or in a food processor, coarsely grate the tofu. Slice the moonlight mushrooms, mince or press the garlic, and chop the onion. Bring a large covered pot of salted water to a boil for cooking the pasta.
  • In a large skillet on medium heat, warm the oil and sauté the onion, garlic, salt, and pepper for about 7 minutes, until the onions are translucent. Stir in the sliced mushrooms and grated tofu and cook, stirring frequently, for about 5 minutes, until the mushrooms begin to release their juices.
  • Meanwhile, remove the softened shiitake from the bowl. If there are large stems, cut them off and discard. Slice the caps and add to the skillet. Add 3/4 cup of the shiitake soaking liquid (pour the liquid with care so that any gritty residue is left behind in the bowl). Add the sweet bean sauce and the vinegar and stir occasionally until the sauce is hot, about 5 minutes. If the sauce is too thick, add a little water.
  • While the sauce is simmering, cook the pasta until al dente and prepare the toppings; we like to serve the toppings at the table in separate bowls so that diners can choose their own. Drain the pasta.
  • Serve Beijing Noodles in individual bowls: a helping of noodles topped with some sauce, and then the toppings.
  • Ingredient Notes
  • Look for Chinese sweet bean sauce in Asian markets. It usually comes in 6- or 16-ounce cans. Leftover sauce can be stored in a jar in the refrigerator for several months.
  • Stir some Chinese chili paste into the sauce.
  • Stir a few drops of dark sesame oil into the noodles.
  • Serving & menu idea
  • If you want a simple dessert, try the Orange Vanilla Shake (page 281).

1/2 ounce dried shiitake mushrooms (5 to 8 caps)
1 1/2 cups boiling water
1 cake firm tofu (about 16 ounces)
12 ounces moonlight mushrooms
2 large garlic cloves
1 large onion
1 tablespoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup Chinese sweet bean sauce (6-ounce can)
3 tablespoons white or cider vinegar
1 pound linguine or Chinese wheat noodles
1 Cup Each of at Least Three of the Following Toppings
Grated carrots
Chopped tomatoes
Mung bean sprouts
Shredded cabbage
Peeled, seeded, and diced cucumbers
A few sliced scallions

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