Spicy Noodles Beijing
Recipe developed at The Culinary Institute of America by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video below.
- 1/2 lb fresh egg noodles
- 1/2 lb ground pork
- 1 cup yellow onion, diced
- 1 Tbsp canola oil
- 1/2 head Napa cabbage, julienned
- 3 cups bean sprouts
- 1 Tbsp ground bean sauce
- 3 Tbsp chili paste with garlic, or any chili
- Garlic sauce
- 1 tsp sesame oil
- 2 tsp Chiangking vinegar
- 1 tsp sugar
- 1 Tbsp dark soy sauce
- 1/4 cup water
- cornstarch slurry as needed
- 1/2 cup carrot, thinly julienned
- 1/2 cup cucumber, thinly julienned
- 1. Cook the noodles in a pot of boiling water until al dente. Rinse with hot water; drain. Transfer to a serving plate and cover with a bowl to keep warm.
- 2. While the noodles are cooking, heat a wok until hot. Stir-fry the ground pork and onion in 1 tablespoon oil until the onion is translucent. Add the cabbage and bean sprouts and stir-fry for 1 minute. Add the bean sauce and chili paste. Season with the sesame oil, vinegar, sugar, and dark soy sauce.
- 3. Add the water to heat through and thicken with slurry. Adjust seasoning.
- 4. Top with carrot and cucumber and serve immediately with cooked noodles.
|Total Fat||12 g|
|Saturated Fat||4 g|
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