The great Beijing noodle classic: fresh wheat noodles coated in a thick, savory brown meat and fermented bean sauce, surrounded by crunchy, raw garnishes.
Ingredients
- 4 pieces Thick fresh wheat noodles
- 400 g Ground pork shoulder
- 100 g Yellow soybean paste (dajiang)
- 60 g Sweet wheat paste (tianmianjiang)
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Shaoxing cooking wine
- 1 tsp Brown sugar
- 20 g Fresh ginger
- 3 cloves Garlic
- 2 pieces Scallion
- 1 piece Cucumber
- 4 pieces Red radish
- 150 g Bean sprouts
- 100 g Shelled edamame
- 3 tbsp Neutral oil (canola or sunflower)
- 250 ml Water
- to taste Chinkiang black vinegar
Method
- Prepare the garnishes: cut the cucumber and radish into fine matchsticks, mince the ginger and garlic, and finely chop the scallion, reserving the green part for serving.
- Blanch the bean sprouts and edamame separately in boiling water, refresh them immediately in ice water to set the color and crunch, and drain well.
- Heat the oil in a wok over medium heat, and sauté the ginger and garlic until they release their fragrance without browning.
- Add the ground meat, searing and breaking it up with a spatula until it loses all its pink color and starts to lightly brown.
- Deglaze with the Shaoxing wine, letting the alcohol evaporate for a few seconds while scraping up the browned bits.
- Stir in the fermented paste blend, mixing it intimately with the meat until the paste releases its aroma and takes on a coppery hue.
- Pour in the water, add the soy sauces and sugar, and simmer over low heat, stirring regularly, until you get a thick, slow, glossy sauce that coats the spatula.
- Meanwhile, cook the noodles in boiling water according to the package directions, refresh them briefly under warm water to maintain their bounce, and drain carefully.
- Plate the noodles in bowls, generously top with the meat sauce, arrange the raw and blanched garnishes in clusters around the edge, and sprinkle with chopped scallion.
- Serve immediately with a drizzle of black vinegar if desired; mix vigorously from bottom to top before eating to thoroughly coat every strand.
Nutrition
Per serving
- Energy
- 707.6 kcal
- Protein
- 37.23 g
- Carbohydrate
- 68.75 g
- Fat
- 30.5 g
- Fibre
- 7.38 g
- Calcium
- 37.77 mg
- Iron
- 0.8 mg
- Magnesium
- 23.21 mg
