Noodles Peking Meat Sauce Recipes

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 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.

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.

NOODLES: PEKING MEAT SAUCE

Steps:

• 1. Mince or grind pork then blend in sherry. Mince scallions. 2. Blend together bean paste, soy sauce and hoisin sauce. 3. Heat oil. Add minced pork stir-fry 1 minute. Add minced scallions and stir-fry 1 minute more. 4. Stir in bean paste mixture. Add water and heat quickly. Then cook, stirring, 2 minutes over low heat. 5. Serve with cooked wheat-flour noodles either mixed together (use about 1/4 cup meat sauce for every 1 1/2 cups cooked noodles) or serve the noodles in one dish, the sauce in another so that the diner can mix his own. NOTE: This dish is always served accompanied by dishes containing such vegetables as shredded radishes and cucumbers, blanched bean sprouts and spinach strips, as well as 4 or 5 minced garlic cloves. The diner tops his noodles and sauce at intervals with a bit of garlic and 1 to 2 tablespoons of vegetables.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.