Beijing Noodles Recipes

BEIJING NOODLES { ZHA JIANG MIAN }

Steps:

• In a small bowl, combine the minced pork with ¼ tsp salt, 1 tsp cornstarch, 1 tsp oil and white pepper and let the meat marinate for about 15 minutes at room temperature.
• Peel the garlic and slice thinly. Mince the ginger and cut mushrooms and spring onions into thin slices. Mushrooms, ginger, and garlic can be put into a little bowl, the spring onions go into a separate bowl. Heat 2 tbsp of oil in a pan on medium-high heat and add meat. Fry for about a minute, stirring once in a while, then add garlic, mushrooms, and ginger. Fry for about 4 minutes more.
• Add bean sauce, bean paste, soy sauce as well as 250 ml of water and 1/2 tbsp of sugar, bring to a boil and reduce the heat to a low simmer. Put the lid on and simmer for about 15 minutes on low heat.
• While the sauce is reducing, bring 1 l of water to a boil and cook the noodles until just al dente. Drain and toss with the sauce in the pan.
• Grate cucumber and carrot and mix with the noodles. Add the spring onions and give everything a final toss. Serve immediately and enjoy.

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.

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).

PEKING-STYLE NOODLES

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.

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 HOT NOODLES

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.

BEIJING NOODLES WITH MEAT SAUCE

Steps:

• Stir black bean sauce and sugar and rice wine together in a small bowl.
• Prepare scallions on a small plate, ready to add during stir-frying.
• Have sesame oil measured and ready.
• Put on a gallon of water to boil.
• Heat dry wok or large skillet over high heat. When hot, add peanut oil. Swirl in wok until hot but not smoking.
• If using garlic, add to oil and stir until fragrant.
• Add ground meat to wok, and stir-fry until well-separated and cooked but not browned.
• Add bean sauce and stir well.
• Add scallions and sesame oil, stir well.
• Remove wok from heat.
• Combine vinegar and chili oil in a serving bowl, to be sprinkled on individual servings at the table.
• Clean and chop cilantro to be used as a garnish.
• Once your water has reached a rolling boil, add spaghetti and cook until tender.
• Drain spaghetti, pour into bowl, top with meat sauce, stir together, and serve immediately.