Source: The Culinary Institute of America | Category: Entrees, Sauté/Stir-Frying

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.

Spicy Noodles Beijing


  • 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
  • Garnish
  • 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.


6 servings

serving size

1 cup

nutritional analysis

Total Fat12 g
Saturated Fat4 g
Cholesterol45 mg
Carbohydrates25 g
Fiber4 g
Sugars3 g
Protein16 g
Sodium640 mg
Potassium365 mg