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Beijing noodles


  • Heat the oil in a wok (or large non-stick pan) and gently saute the ginger, garlic, onion and chillies until tender. Add the pork and cook until coloured, breaking up and mashing with a wooden spoon as you do so. Then add the brown sugar, black bean sauce and ½ cup stock. Mix well, turn the heat down and simmer for about 20 mins until thick and fragrant, mashing every now and then and adding more stock if needed. 
  • Soak the noodles in hot water until separated. Then drain well and add to the wok with the spring onions and sesame oil. Toss well and serve in individual bowls.


  • 1 tbsp peanut oil
  • a good knob of ginger, grated
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 2 small red chillies, finely chopped
  • 500 gm minced pork
  • 1 tbsp brown sugar
  • ½ cup Chinese black bean sauce
  • ½-1 cup chicken stock
  • 1 packet Singapore noodles
  • 3-4 spring (green) onions, shredded
  • 1 tspn sesame oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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