Noodles In Brown Bean Sauce Recipes

CHICKEN NOODLES WITH BLACK BEAN SAUCE

Steps:

• Cook noodles according to pack instructions. Heat the olive oil and 1 tbsp sesame oil in a large wok, then stir fry the chicken until it just changes colour.
• Add spring onions and garlic, cook briefly, then add black bean sauce and toss well. Drain noodles, add to the wok with the bean sprouts and remaining sesame oil. Toss until piping hot. Serve with soy sauce.

STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE

Steps:

• Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
• Add the noodles and stir-fry until soft.
• Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
• Serve immediately and garnish with chives.

NOODLES WITH HOT MEAT SAUCE

Steps:

• Heat a wok and add half of the oil. Add half of the pork and cook quickly over high heat, stirring and chopping down to break up any lumps. Cook only until the pork loses its raw look.
• Add two-thirds cup of the brown bean sauce and half of the chili paste with garlic. Cook, stirring rapidly, about one or two minutes. Add half of the sugar and half of the Sherry, and cook one minute longer over high heat.
• Turn the mixture into a four-quart casserole.
• Rinse and wipe out the wok, and repeat the procedure using the remaining half of the corn oil, pork, brown bean sauce, chili paste with garlic, sugar and wine. Add the second batch to the first. Let stand to room temperature. Refrigerate for up to three days (or the mixture may be frozen in small batches up to a month or longer).
• When ready to serve, bring to room temperature. Reheat the sauce gently. Twenty minutes before serving, bring a large kettle of water to the boil. Add the noodles and cook four minutes.
• Drain the noodles and cut them into shreds of manageable length. Pour the noodles into a heated, heatproof serving dish.
• Add the scallions to the simmering sauce and stir. Pour the sauce over the hot noodles and toss to blend. Serve with the three garnishes, letting each guest help him or herself.

SZECHUAN SPAGHETTI (NOODLES WITH SPICY MEAT SAUCE)

Steps:

• Heat 2 tbsp oil in wok to 275°F.
• Stir-fry ginger and scallion 1 minute.
• Turn up heat to 425F, and add the meat.
• Stir-fry 3 minutes.
• Add sherry and soy sauce.
• Cook 1 minute, and remove from wok.
• Heat 2 tbsp oil in wok to 275°F.
• Add bean sauce, hoisin sauce, and sugar.
• Stir-fry 2 minutes.
• Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
• Stir-fry 2 minutes.
• Add pork and chicken stock.
• Cook 5 minutes at 250°F.
• Put noodles into boiling water, and cook uncovered 3-5 minutes.
• Drain, and rinse with cold water, then with hot water.
• Mix with sesame seed oil.
• Arrange noodles on platter, and pour meat mixture over them.
• Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.

NOODLES IN BROWN BEAN SAUCE

Steps:

• 1. Soak dried mushrooms. Slice radishes. Peel and shred cucumber then soak briefly in ice water. Shred scallions and celery. Blanch bean sprouts. Trim tough stems from Chinese parsley. Place each vegetable in a separate serving dish. 2. Prepare egg threads (see HOW-TO, _Egg Threads: To prepare). Place in another serving dish.3. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 4. Mince or grind pork. Dice soaked mushrooms. Mash brown bean sauce. Crush garlic. 5. Heat oil. Add salt, then garlic, and brown lightly. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). 6. Add mushrooms stir-fry 1/2 minute more. Quickly stir in brown bean sauce, hoisin sauce and stock. Then cook, covered, 5 minutes over medium heat, stirring occasionally. Sprinkle with sugar and cayenne pepper. 7. Transfer noodles to a preheated bowl and pour the sauce over. Garnish with egg threads and shredded vegetables and serve. VARIATION: * For the pork, substitute beef. For the brown bean sauce, substitute yellow bean paste.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.