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Beijing noodles

Method

  • 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.

Ingredients

  • 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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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm