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.
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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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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
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.
=======================================
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:
How to make SIMPLE Black Bean Sauce Noodles!!
One of our favorite noodles to order when we are at a Chinese Restaurant!!! It was a joy learning to cook it at home and now sharing our own version with our #NoodleGang Family. Happy Cooking Guys!!
Ingredients:
2 cup Fresh Rice Noodles
1 cup Red Bell Peppers
1 cup White Onion
Meat Marinade:
10 oz Spare Ribs
2 tblsp Soy Sauce
2 tblsp Black Bean Sauce
1 tbsp Potato Starch
1 tblsp Sugar
1 tblsp Oyster Sauce
Sauce: (start with this measurement and then add more to your liking)
1.5 Cup Water
1 tblsp Black Bean Sauce
1 tblsp Oyster Sauce
1 tblsp Soy Sauce
Slurry Mix:
1 tblsp potato starch
1 tblsp water
Garnish:
Chopped Green Onions
Srircha (optional)
Chili Oil (optional)
30-min. Easy Jajangmyeon (Korean Black Bean Noodles)
30-min. Jajangmyeon aka Korean Black Bean Noodles. Thick noodles smothered in a savoury black bean sauce with pork belly, veggies and aromatics. A popular and ultra comforting Korean-Chinese noodle dish.
Recipe link:
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