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Bean Sauce Noodles 炸酱面
★★★★☆Savory Beijing-style noodles with chicken and bean sauce, topped with fresh vegetables.
Prep: 15 minCook: 25 minTotal: 40 min2 servings
Ingredients
Sauce
- 2 dried shiitake mushrooms(optional)
- 330 g ground chicken
- 1 tsp pork fat or oil
- ½ Tbsp garlicminced
- ½ Tbsp gingerminced
- ¼ tsp white pepper
- ½ Tbsp chinese cooking wine
- 1 Tbsp Chilli Bean Paste(Doubanjiang)
- 10 g fermented black bean
- ½ cube stock cube
- ½ cup water
- ½ tsp corn starch + ½ Tbsp water
Noodles & Toppings
- 125 g dried wheat noodles(Singlong shaved noodles)
- 50 g carrotjulienned
- 50 g cucumberjulienned
- 13 g spring onionschopped
Method
- In a small saucepan, place the dried shiitake mushrooms and cover with water. Boil for 10 minutes until mushrooms are soft. Squeeze the liquid out of the mushrooms but save the liquid for simmering the sauce later. Slice the mushrooms thinly and set aside.
- In a wok over medium heat, heat 1 tsp pork fat or oil for 1 minute, then add ginger and garlic, frying for a couple minutes until fragrant.
- Add the ground chicken, chinese cooking wine, and white pepper. Cook for a couple minutes, then add the sliced mushrooms. Stir fry everything together for another couple minutes.
- Add the chilli bean paste, fermented black bean, and mushroom liquid (top with water to make ½ cup if needed), stirring everything together well.
- Lower the heat and cover, simmering the sauce for 15-20 minutes. Stir occasionally to prevent sticking.
- Meanwhile, cook the noodles according to the package directions.
- To serve, spoon the sauce over cooked noodles and top with julienned carrots, cucumbers, and spring onions.
Notes
Adapted from The Woks of Life.