Beijing-style Noodles with Soybean Paste
Beijing-style Noodles with Soybean Paste is a popular Chinese dish, made by tossing chewy wheat noodles with a thick, salty, and slightly sweet soybean paste sauce. The dish is typically topped with slices of fresh cucumber and scallions, adding crunch and freshness to the dish. The soybean paste used in this recipe is made from fermented soybeans, which gives it a rich umami flavor. It is a comfort food that is hearty, spicy, and satisfying, making it a staple food in the Beijing region.
Ingredients
- 12 oz Chinese wheat noodles
- 2 tbsp vegetable oil
- 1/2 cup ground pork
- 2 tbsp ginger, minced
- 2 tbsp garlic, minced
- 1/2 cup Tianmianjiang (sweet bean sauce)
- 1/4 cup Shaoxing wine
- 1/4 cup soy sauce
- 2 cups chicken stock
- 2 cups Napa cabbage, chopped
- 2 cups bean sprouts
- 2 stalks green onion, chopped
- 1/4 cup cilantro, chopped
About the recipe
Cook Time: 45 minutes
Portions: 4 servings
Difficulty: Medium