Beijing-Style Pork Noodles with Soybean Paste recipe - ingredients, nutrition and when to eat it
This Beijing-style bowl features noodles topped with a savory, rich sauce made by stir-frying pork with fermented soybean paste, along with julienned cucumber.
This Beijing-style bowl features noodles topped with a savory, rich sauce made by stir-frying pork with fermented soybean paste, along with julienned cucumber. The chewy noodles and crisp cucumber make it a satisfying lunch or dinner.
Chinese · 25 minutes to cook
Tips: Fry the fermented soybean paste over low heat first to mellow its raw taste and bring out its rich aroma.
Tips: After boiling the noodles, rinse them in cold water and drain well so the sauce doesn’t get watery.
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Ingredients (1 serving)
- Chinese-style noodles — 200 g
- Ground pork — 80 g
- Chunjang (Korean black bean paste) — 1 Tbsp
- Cucumber — 0.3 pc
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 tsp
- Sugar — 0.5 tsp
- Water — 3 Tbsp
- Cornstarch — 0.5 tsp