How To make Peking Style Noodles with Bean Sauce & Mixed Garnish
8 oz Noodles
-- (3-4 cups after cooking) 6 oz Plain pressed tofu
1/2 c Green soybeans
-- (frozen or fresh) -OR- 2 oz -Baby corn spears
1/2 c Bamboo shoot, diced finely
2 oz Cucumber
1 ts Garlic, minced
3 tb Chinese bean sauce; -OR-
4 tb -Dark miso
3 tb Vegetable oil
1 1/2 c Water
1 1/2 tb Soy sauce
1/2 ts Sugar
2 1/2 tb Cornstarch; dissolved in...
3 tb Water
1/2 ts Sesame oil
If you are cooking the noodles first, drain them, remove to a bowl or serving platter, and toss with 1/2 tablespoon sesame oil to prevent sticking (do not rinse in cold water as this reduces flavor). Crumble the pressed tofu coarsely to yield 1-1/2 cups. Parboil green soybeans till almost tender yet still firm (10 minutes for frozen). If using fresh baby corn spears, steam or parboil till tender; if canned, rinse with boiling water. Rinse green soybeans or corn in cold water and chop finely. You should have about 1/2 cup baby corn. It is not necessary to peel or seed the hothouse (English) or Oriental cucumber. Regular cucumber should be pared and seeded, but leave a few narrow strips of skin for color and texture. Julienne finely to yield 1/2 cup. If you are using miso, dissolve it in 1/4 cup warm water. Put 3 tablespoons oil into a preheated pan over high. When the oil is hot, reduce heat to medium-high. Add garlic and stir-fry a few seconds to release aroma. Add pressed tofu and bean sauce or miso. Stir-fry briefly to mix. Add 1-1/2 cups water, 1 tablepsoon soy sauce, and 1/2 teaspoon sugar. Cook, stirring occasionally, until the boil is reached. Gradually stir in cornstarch mixture and cook, stirring, another minute or so until the consistency is like a light gravy, not too thick. Test for salt, and add an extra tablespoon soy sauce if needed. (at this point, if you like, you can heat noodles and/or green soybeans, baby corn, and bamboo shoot by combining with the sauce until just mixed.) Add 1/2 teaspoon sesame oil. Remove from the stove. Pour sauce over noodles, and top with garnish in separate arrangement (garnish with just the cucumber if you have added soybeans or baby corn and bamboo shoot to the sauce). Toss before serving. * Source: The Fragrant Vegetable, by Martin Sidham * Typed for you by Karen Mintzias
How To make Peking Style Noodles with Bean Sauce & Mixed Garnish's Videos
ZHA JIANG MIAN recipe – YANYUM 30 (중식 짜장면 炸酱面 じゃじゃ麺)
Zhajiangmian is a dish with many variations within China as well as Korean and Japanese interpretations. The essence of this dish consists of a fried bean paste sauce mixed with noodles. Hopefully, this basic version will introduce you to the wonderful world of zhajiangmian (jjajangmyeon, jajamen) and encourage you to make your own!
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Jjajang/chunjang:
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✨ INGREDIENTS ✨
(2 servings)
Noodles:
225g flour
110ml water
Sauce:
2 white half of green onions
300g ground pork
3 tbsp jjajang/chunjang bean paste
3/4 cup chicken stock or water
corn starch slurry (1:1 corn starch:water ratio)
Garnish:
1-2 small cucumber
재료 (2인분):
국수:
밀가루 225g
물 110ml
짜장 소스:
파 흰부분 2개
다진 돼지고기 300g
짜장/춘장 3큰술
닭육수 혹은 물 3/4컵
전분물 (1:1비율)
장식:
오이 1-2개
材料(2人份):
面条:
面粉 225g
水 110ml
炸酱:
葱白部分 2个
猪肉馅 300g
炸酱 3大勺
鸡汤或者水 3/4杯
淀粉水 (1:1比率)
装饰:
黄瓜
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Woo Can Cook (live) | Beijing Wok Fried Noodles (Zha Jiang Mian), happy NYE! last stream of 2020!
hi hello everyone, happy new year! Tonight we're making my favorite Chinese noodle dish of all time, which is a Zha Jiang Mian. For those not familiar, Zha Jiang Mian is a meat sauce noodle dish that leans heavily on the use of chinese fermented black bean paste. The recipe I'm following today is one I wrote in an attempt to recreate the zha jiang mian that my dad used to make when I was a kid, which is why it definitely has some americanized elements involved.
Follow the written recipe here, if you want to follow along and cook along side me:
Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
We're here live every Tuesday and Thursday at 6:30PM PST, Wednesdays at 6PM PST, with new recipes up on youtube every Friday. See ya soon!
Broad Bean Sauce Meat / Pork Noodle 杂酱面
Hello hello guys!
With my new recipe which is Broad Bean Sauce Meat/Pork noodle.
You can try with pork , for my recipe I did with minced chicken meat.
Here are the ingredients
Ingredients ( 1 pax )
130g minced pork / chicken
1 clove of garlic
1 onion
4-5 tbsp mixed vegetables
2 chinese mushrooms
Sauce:
1 tbsp broad bean paste with chilli
1 tbsp dark soy sauce
1 tbsp light soy sauce
Method:
1.Saute the garlic & onion.
Time:2 mins
Temperature : Veroma
Speed : 1
2.Add in the minced chicken meat , mixed vegetables & mushroom
Time:5 mins
Temperature : Veroma
Speed : 1
3.Add in black sauce + a little of water
Time:5 minutes
Temperature : 100°C
Speed : 1
And you are done!
Easy easy simple pork noodle in just 3 steps!
Thank you for watching I hope you enjoy !
Music : Castle - Cooking of Joy
Woo Can Cook (live) | Beijing Wok Fried Noodles (Zha Jiang Mian), AMA!
hi hello everyone!! Tonight we're making my favorite Chinese noodle dish of all time, which is a Zha Jiang Mian. Zha Jiang Mian is a meat sauce noodle dish that leans heavily on the use of chinese fermented black bean paste. The recipe I'm following today is one I wrote in an attempt to recreate the zha jiang mian that my dad used to make when I was a kid, which is why it definitely has some americanized elements involved.
Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
We're here live every Monday/Tuesday /Thursday at 6:30PM PST, with new recipes up on youtube every Friday. See ya soon!
Follow the written recipe here:
And pick up the ingredients below if you want to follow along and cook along with me!
INGREDIENTS
- 4 cloves garlic
- 4 tbsp ginger
- 1 carrot
- cucumber
- 4 strips bacon (thick cut)
- 8 oz egg noodles (or dried fettuccine)
- 8 oz ground pork (or any ground meat)
INGREDIENTS (sauce)
- 4 shiitake mushrooms
- 4 tbsp black bean sauce
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp shaoxing wine (or dry sherry)
- 1/4 cup chicken stock
- 1 star anise pod
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
Restaurant Quality at Home - Sichuan ZhaJiangMian (Spicy Minced Pork Sauce Noodles)! 四川麻辣炸酱面
ZhaJiangMian, also known as Fried Sauce Noodles, is a popular Chinese dish that originated in Beijing but has gained widespread popularity throughout China and beyond. This iconic dish features thick wheat noodles topped with a savory and flavorful sauce made from stir-fried ground meat, along with fermented bean paste. To serve, the cooked noodles are typically placed in a bowl, generously topped with the flavorful zhajiang sauce, and garnished with the desired vegetables. It is customary to mix everything together thoroughly before enjoying each mouthful of the delicious combination of flavors and textures.
This ZhaJiang (Minced Pork Sauce) is an explosion of flavors, featuring the delightful combination of fermented bean sauce, chili pepper, and Sichuan peppercorn. The resulting sauce is a harmonious blend of umami, saltiness, and depth, with the fermented bean pastes infusing the dish with its unique and distinct taste.
By preparing the sauce and prepping the ingredients in advance, you can easily serve up ZhaJiangMian in less than 15 minutes, anytime you desire.
With this ZhaJiangMian Sauce, you can create a delectable Mapo Tofu dish in just 15 minutes. Discover the step-by-step process by following this helpful video guide: [Link to the video:
Watch video on how to make noodles in this recipe here: [
Zhajiang Noodles Spicy Sichuan Style (serves 6-8)
Ingredients:
Pork belly 1 lb, finely chopped
Shallot ¼ cup, finely minced
Green onions white part ¼ cup, finely minced
Ginger 2 tbsp, finely minced
Garlic 2 tbsp, finely minced
Oil 2 tbsp
Spicy Pixian DoubanJiang 豆瓣醬 2 tbsp (
Spicy LKK soybean paste 黄豆酱 1 ½ tbsp (
Sweet bean paste 甜面酱 1 ½ tbsp (
Chicken or pork stock, or water 2 cups
Sugar 1 tsp
White pepper ¼ tsp
For serving:
Seasoning soy sauce
Sesame oil
Szechuan chili oil
Thinly sliced cucumber and carrots
Green onions green part, minced or sliced
Noodles
Seasoning soy sauce:
Soy sauce 2 tbsp
Water 2 tbsp
Sugar 1 tsp
Chapters:
0:00 - Intro
1:00 - Chop pork
3:52 - Make the sauce
5:50 - Start cooking
9:30 - Prep veggies for serving
10:28 - Make seasoning soy sauce for serving
13:30 - Ready to finish and serve
14:35 - Enjoy!
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Gourmet Chicken Fried Rice Fuchow Style! 福州炒飯:
Cantonese Steamed Pork Ribs with Fermented Black Beans Sauce! 豉汁蒸排:
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