Beijing Noodles Recipe
If you are looking for a simple Asian pasta dish to prepare, these Beijing noodles are great. This recipe consists of only a few different ingredients. Most of the flavor comes from black bean sauce. Ground pork is stir-fried in the wok with some black bean sauce and then the potatoes are added into the mix. I like to use pre-cooked stir-fry noodles for this recipe, as no boiling is required. I just add them right into the sauce for a few minutes and stir. Of course, pre-cooked noodles can be hard to find, and you can use pretty much whatever type of pasta you want—rice noodles, chow mein noodles, spaghetti, etc. When the dish has finished cooking it is garnished with fresh cucumbers. I feel like the cucumbers really add a good amount of flavor to this dish. Enjoy.
Yield: 4 Servings
- 1lb ground pork
- 6 tablespoons black bean sauce
- 2 russet potatoes
- 2 cups boiling hot water
- 16 ounces Chinese noodles
- 1 cup cucumber (sliced into strips)
- 1 tablespoon oil
- Peel and dice the potatoes and soak them in cold water as you prepare the rest of the dish.
- Add 1 tablespoon of oil to a wok over high heat. Add the ground pork and stir-fry while breaking the meat up into chunks with a spatula. Cook until browned.
- Meanwhile, boil the noodles according to package directions in a separate pot.
- Add 6 tablespoons of black bean sauce to the ground pork and stir until well combined. Drain the diced potatoes, and add 1.5 cups of hot boiling water (water can be leftover from boiling the noodles).
- Cover the wok, turn the heat down to medium-low and simmer for 10 minutes until the potatoes are soft. If most of the liquid has boiled off, add ½ cup of hot water to the cooked sauce to make it saucier and stir well.
- Serve the meat sauce on top of the cooked noodles and garnish with strips of cucumber. Mix and enjoy.
Adapted from Savoring Spoon.