Best Beijing Noodles With Meat Sauce Recipes

BEIJING "FRIED SAUCE" NOODLES - ZHA JIANG MIAN

Beijing

Zha Jiang Mian (炸酱面), or Fried Sauce Noodles is so famous in China that the mere mention of it makes people think of Beijing. It's sold everywhere-from street vendors to restaurants in five star hotels.

Provided by Judy

Time 40m

Number Of Ingredients 17

Ingredients

6 oz. ground pork ((170g))
¼ teaspoon salt
1 teaspoon cornstarch
½ teaspoon oil ((plus 1 tablespoon))
1/8 teaspoon white pepper
1 oz. pork fat ((finely minced; optional))
3 slices ginger ((minced finely))
4 cloves garlic ((minced))
6 fresh shiitake mushrooms ((finely chopped))
2 tablespoons sweet bean sauce
3 tablespoons ground bean sauce
1 tablespoon dark soy sauce
1 cup water
8 oz. dried wheat noodles ((or 1 pound fresh wheat noodles))
1 cup carrots ((julienned))
1 cup cucumbers ((julienned))
1/2 cup scallions ((julienned))

Steps:

Marinate the pork with the following for 15 minutes: ¼ teaspoon salt, 1 teaspoon cornstarch, ½ teaspoon oil, 1/8 teaspoon white pepper.
Heat a tablespoon oil in your wok over medium heat and add the pork fat (if using). Cook for 1 minute to render the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, and then add the ginger, garlic, and mushrooms. Stir fry everything together for another 2-3 minutes.
Add the sweet bean sauce, ground bean sauce, dark soy sauce, and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring occasionally to prevent sticking.
While that's happening, cook the noodles according to the package directions. Mix with the sauce and toss with the julienned carrots, cucumbers, and scallions. This amount of sauce should be good for 4 servings.

Nutrition Facts : Calories 446 kcal, Carbohydrate 52 g, Protein 19 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 37 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

BEIJING-STYLE MEAT SAUCE & NOODLES (ZHA JIANG MIAN)

Beijing-Style Meat Sauce & Noodles (Zha Jiang Mian) image

A combination of hoisin, molasses and soy sauce subs for traditional sweet bean sauce. America's Test Kitchen.

Provided by gailanng

Categories Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces ground pork
1/8 teaspoon baking soda
5 tablespoons red miso (can sub white miso but sauce will be lighter in color and milder of taste)
5 tablespoons soy sauce
3 tablespoons hoisin sauce
1 tablespoon molasses
8 scallions, cut into 1/2-inch pieces, dark green parts sliced thin on bias
2 garlic cloves, peeled
1/2 inch piece ginger, peeled and sliced into 1/8-inch rounds
4 ounces shiitake mushrooms, stemmed and sliced 1/2-inch thick
1 tablespoon vegetable oil
1 lb fresh lo mein noodles
1/2 English cucumber, unpeeled and shredded (2 cups)
6 ounces bean sprouts

Steps:

Toss pork, 2 teaspoons water and baking soda in bowl until thoroughly combined. Let stand for 5 minutes. Whisk 1/2 cup water, miso paste, soy sauce, hoisin and molasses together in second bowl.
Pulse white and light green scallion parts, garlic and ginger in food processor until coarsely chopped, 5 to 10 pulses, scraping down sides of bowl as needed. Add mushrooms and pulse until mixture is finely chopped, 5 to 10 pulses.
Heat oil and pork mixture in large saucepan over medium heat for 1 minute, breaking up meat with wooden spoon. Add mushroom mixture and cook, stirring frequently, until mixture is dry and just begins to stick to saucepan, 5 to 7 minutes. Add miso mixture to saucepan and bring to simmer. Cook, stirring occasionally, until mixture thickens, 8 to 10 minutes. Cover and keep warm while noodles cook.
Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot), 3 to 5 minutes. Drain noodles and transfer to wide, shallow serving bowl.
Ladle sauce over center of noodles and sprinkle with cucumber, sprouts and dark green scallion parts. Toss well and serve.

Nutrition Facts : Calories 613.3, Fat 35.1, SaturatedFat 6.9, Cholesterol 27.5, Sodium 1882.1, Carbohydrate 60.2, Fiber 5.7, Sugar 7.9, Protein 18.2

BEIJING NOODLES WITH MEAT SAUCE

Beijing Noodles With Meat Sauce image

Modified from Joy of Cooking: "Some claim this simple, ancient noodle dish was the original spaghetti with meat sauce." For a more authentic Chinese experience, use ground pork instead of beef, Chinese black vinegar in place of red wine vinegar, and fresh egg noodles in place of spaghetti.

Provided by Kate S.

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup Chinese bean garlic sauce
2 tablespoons sugar
2 teaspoons rice wine (optional)
1/2 cup scallion, cut into 2-inch segments
1 tablespoon toasted sesame oil
3 tablespoons peanut oil
2 garlic cloves, thin-sliced (optional)
1 lb ground beef
1/4 cup red wine vinegar or 1/4 cup balsamic vinegar
4 teaspoons chili oil
1/2 cup fresh cilantro (optional)
1 lb spaghetti

Steps:

Stir black bean sauce and sugar and rice wine together in a small bowl.
Prepare scallions on a small plate, ready to add during stir-frying.
Have sesame oil measured and ready.
Put on a gallon of water to boil.
Heat dry wok or large skillet over high heat. When hot, add peanut oil. Swirl in wok until hot but not smoking.
If using garlic, add to oil and stir until fragrant.
Add ground meat to wok, and stir-fry until well-separated and cooked but not browned.
Add bean sauce and stir well.
Add scallions and sesame oil, stir well.
Remove wok from heat.
Combine vinegar and chili oil in a serving bowl, to be sprinkled on individual servings at the table.
Clean and chop cilantro to be used as a garnish.
Once your water has reached a rolling boil, add spaghetti and cook until tender.
Drain spaghetti, pour into bowl, top with meat sauce, stir together, and serve immediately.