Beijing Noodles Recipes

BEIJING "FRIED SAUCE" NOODLES - ZHA JIANG MIAN

Steps:

• Marinate the pork with the following for 15 minutes: ¼ teaspoon salt, 1 teaspoon cornstarch, ½ teaspoon oil, 1/8 teaspoon white pepper.
• Heat a tablespoon oil in your wok over medium heat and add the pork fat (if using). Cook for 1 minute to render the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, and then add the ginger, garlic, and mushrooms. Stir fry everything together for another 2-3 minutes.
• Add the sweet bean sauce, ground bean sauce, dark soy sauce, and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring occasionally to prevent sticking.
• While that's happening, cook the noodles according to the package directions. Mix with the sauce and toss with the julienned carrots, cucumbers, and scallions. This amount of sauce should be good for 4 servings.

ZHA JIANG MIAN (炸酱面)

Steps:

• In a bowl, dilute dry yellow soybean paste and sweet bean sauce (or hoisin sauce) with water. Set aside.
• Heat up oil in a wok over medium-high heat. Add star anise, spring onion (the green part) and ginger. Leave to sizzle until fragrant. Stir in pork and rice wine. Cook until the pork becomes pale.
• Pour in the diluted sauce. Bring it to a boil then leave to simmer for 20 minutes.
• Then boil on full heat to thicken the sauce to the desired consistency. Stir in the white part of the scallions.
• Blanch beansprouts and green soybeans in boiling water (cucumber and radish are served raw). Take them out then drain.
• In the same pot, cook noodles. Drain and rinse under cold water for a few seconds.
• Place the noodles in 4 serving bowls. Top with the sauce and vegetables.

BEIJING NOODLES

Steps:

• Mix the Sauce ingredients together, set aside.
• In a wok or large sauté pan over medium heat, add the cooking oil. When the oil is just getting hot, add the garlic, onions and the chili peppers, fry until fragrant about 30 seconds. Add the ground beef and stir fry for 1 minute until browned.
• Add the frozen vegetables and baby corn and stir well. Pour in the sauce and turn the heat to medium. Bring sauce to a simmer.
• Continue to simmer for another 30 seconds, until sauce has thickened. Taste and adjust for seasoning - you may add a little more soy sauce if needed. Serve over noodles or rice.

ZA JIANG MEIN (BEIJING-STYLE MEAT SAUCE WITH NOODLES)

Steps:

• Heat the oil in the wok. When the oil is ready, add the garlic and then the pork. Fry briefly.
• Blend the bean sauce with the beer.
• Add the mixed sauce, sprinkle the sugar into the wok and cook, stir until the sauce is piping hot (about 10 mins).
• Turn off the heat and start to boil the noodles, 1 min and remove.
• Drain the noodles thoroughly and place into a bowl.
• Spoon over the sauce. Garnish with the scallions, bean sprouts and cucumber shreds generously.

BEIJING NOODLES

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).