How To make Peking Style Noodles with Bean Sauce and 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.
How To make Peking Style Noodles with Bean Sauce and Mixed Garnish's Videos
Zha Jiang Mian- How to make the famous Beijing fried sauce noodles
Today I'm gonna make 炸酱面 which is undoubtedly one of the most well-known noodles from Beijing, China. This noodle is unique because of its taste. I can't think of any other noodles I've tried before it's quite close to it.
The reason is that it used two special ingredients to make the sauce, soybean paste黄豆酱, and sweet bean paste 甜面酱. The way to serve the noodles is also unique. It i's somewhat like pasta because the meat sauce is put on top of the noodles, But also accompanied by raw vegetables such as carrots, cucumbers, bean sprouts, cabbage, and so on.
I bet you might have tried it before in a Chinese restaurant, and making it home is not that difficult. I'm gonna show you my version of 炸酱面 in this video. Let’s get started.
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Recipe:
(Please download the recipe and read the full details at )
Ingredient A (the sauce)
250g pork belly
4 dried shitake mushrooms
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp white section of spring onions
2 tbsp vegetable oil
2 tbsp sweet bean paste
3 tbsp soybean paste
2 tsp sugar
1/4 tsp salt
1 tbsp rice wine
Ingredients B (others)
1 cup carrot, julliened
1 cup cucumber, julienned
1/2 cup cabbage, julienned
400g noodles of your choice
Method:
- Cut the pork belly into small dice. Then mince the pork.
- Soak the dry shitake mushroom until soft, remove the stem, and cut them into small dice. Coarsely chopped some fresh ginger, garlic, and the white section of spring onions. Set aside.
- Some vegetable oil in the wok.
- Stir-fry the minced pork with the oil over medium heat until it shrinks slightly and turns golden.
- Add the ginger, garlic, and white section of the spring onions and continue to stir fry with the rendered oil.
- Add the shitake mushrooms, followed by the fermented soybean paste and sweet bean paste.
- Season with salt and sugar.
- Simmer over low heat until most of the water has evaporated and become aromatic.
- Pour the water we used to soak the mushrooms into the wok. Turn to medium-high and continue cooking until it becomes a thick sauce.
- Drizzle some rice wine into the sauce, have a few stirs, and dish out.
- Place the cooked noodles in a serving bowl.
- Arrange the julienne vegetables of different colors on the noodles.
- Ladle the minced pork sauce on top of the noodles to serve.
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Website:
A traditional liang mein (chilled noodles) recipe using mung bean
A cool meal for a hot summer night! Chef Trevor Lui shares his twist on a recipe for liang mein - AKA, chilled noodles. Visit cityline.tv/recipes for the full recipe.
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Delicious Korean Jjajangmyeon (Black bean sauce noodles l 짜장면 만들기)
Hello~
Today I share how to cook Korean Jjajangmyeon called 짜장면 in Korean, Noodles with black bean sauce. This is a koreanized Chinese food which you can find anywhere in Korea. It used to be consumed on special occasions like a graduation day or a moving day because people thought that the food was so expensive that anyone couldn’t eat in the old days. However, nowadays It has become the most common food that Korean enjoy and love.
I would love to read your comments, so leave your comments what you think about this video and food.
Please Don't forget to subscribe^^
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K-Cook: jjajangmyeon called 짜장면 in Korean, Noodles with black bean sauce
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Ingredients
Serving for 2
1 onion
1 potato
100g of cabbage
70g loin of pork
1/3 black bean paste
2 cloves of garlic
Jjajangmyeon noodles for 2 people
cucumber
2 eggs
some oil
2 tbsp of corn starch
2 tbsp of water
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Thanks for watching my video^^ SEE YOU SOON AGAIN!!
Noodles with Pork Zha Jiang Sauce: The Final Steps
Join Jason Wang, CEO of Xi'an Famous Foods, in the Bon Appétit Test Kitchen as he prepares hand-ripped noodles with Pork Zha Jiang meat sauce.
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Zha Jiang Mian Noodles are Hearty - Beijing Fried Sauce Noodles
Your family will love these noodles with its rich pork belly sauce. Make these famous Beijing noodles at home!
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** CHAPTERS **
0:00 - Introduction
12:45 - Prepare pork
1:48 - Prepare aromatics & veg
3:57 - Prepare tofu
4:50 - Bean paste info
6:48 - Prepare sauce
7:42 - Fry pork
9:28 - Add sauce
11:06 - Prepare noodles
11:28 - Plate dish
11:49 - thetaste
12:24 - Flo's thoughts
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The Cheapest Noodle Dish Ever (Chicken Chow Mein) | But Cheaper
Noodles should be cheap, they're even cheaper when you make them at home.
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Full Recipe:
Ingredients Needed:
Sauce:
- 1.5 tablespoons (22g) rice vinegar
- 2.5 tablespoons (38g) soy sauce
- 2 tablespoons (40g) hoisin sauce or oyster sauce
- 1 teaspoon (5g) toasted sesame oil
- 2 teaspoons (5g) corn starch
Noodles:
- 12 oz (340g) boneless skinless chicken thighs
- 3 tablespoons (42g) vegetable oil
- 2 green onions, cut into segments
- 1 carrot julienne
- 2 ribs celery
- 3.5 cups (315g) thinly sliced napa cabbage
- 7 cloves garlic, finely chopped
- 1 cup (85g) bean sprouts
- 14 oz (400g)chow mein/stir fry noodles
- 2 tablespoons (30g) water
- additional green onion for garnish *optional*
- chili oil *optional*