Peking-style noodles

Peking-style noodles

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(10 ratings)

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Cooking time

Cook: 40 mins - 50 mins

Skill level

Easy

Servings

Serves 6

Delectable Peking-style noodles

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
435
protein
23g
carbs
47g
fat
18g
saturates
4g
fibre
0g
sugar
2g
salt
3.77g

Ingredients

  • 350g fresh or dried egg noodles
  • 1½ tbsp sesame oil
  • 1½ tbsp groundnut oil
  • 1½ tbsp finely chopped garlic
  • 1 tbsp finely chopped fresh root ginger
  • 3 tbsp finely chopped spring onions
  • 450g minced pork
  • 3 tbsp yellow bean sauce
  • 1 tbsp chilli bean sauce
  • 1½ tbsp Shaoxing rice wine or dry sherry
  • 2 tbsp dark soy sauce
  • 2 tsp salt
  • ½ tsp freshy ground black pepper
  • 2 tsp chilli oil (optional)
  • 2 tsp caster sugar
  • 300ml chicken stock preferably homemade
  • 3 tbsp coarsely chopped spring onions, to serve

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Method

  1. If you are using fresh noodles, blanch them first for 3-5 minutes in boiling water. If you are using dried noodles, cook them in boiling water according to packet instructions.
  2. Plunge them in cold water, drain thoroughly, toss them in the sesame oil and set aside until you are ready to use them. Covered with cling film, they can be kept for up to 2 hours in the refrigerator.
  3. Heat a wok or large frying pan until hot. Add the groundnut oil and, when it is very hot, add the garlic, ginger and spring onions. Stir fry for 15 seconds, then add the pork. Stir well to break up and stir fry for 2 minutes or more until the pork loses its pink colour.
  4. Add the rest of the ingredients except the spring onion garnish, stirring all the time. Bring to the boil, turn the heat down low and simmer for 5 minutes.
  5. Plunge the noodles into boiling water for 30 seconds or until they are just heated through, then drain well in a colander or sieve. Quickly tip the noodles into a large bowl and pour the hot sauce over the top. Mix everything together loosely then sprinkle on the spring onions and serve.

Recipe from Good Food magazine, February 2003

Comments, questions and tips

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Comments

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alipea's picture

Great recipe and very economical. Managed to get chilli bean paste and a Blue Dragon yellow bean & cashew sauce from major supermarket. Didn't have chilli oil so used a dollop of sweet chilli sauce and left out the sugar. Didn't put the salt in either. Still very delicious!

lyncha1's picture

Really enjoyed this, as did two fussy children. Will definately make again. Only a minor point, I thought it was a little sweet so will try using half the sugar next time.

annawalton's picture

Yellow bean sauce and chilli bean paste can be got from a Chinese supermarket. Will look at trying this soon.

Fridays cook's picture
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I have made this many times now without the salt and this has made a real difference and so now give it a 5. Delicious!

stusabbean's picture
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Delicious! I kept to the recipe and was not. Disappointed, will definitely make again and again!

Fridays cook's picture
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Very nice but personally may leave out the salt next time or at least go with 1 tsp not 2.

tinaduffy's picture
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I have been making this recipe since it was first printed in GF. Always delicious, and everybody always raves on it. I do add extra ginger and garlic, especially if I use bought stock(liquid is less salty than cubes). Sharwoods have stopped doing yellow bean sauce, but Amoy do canned yellow bean paste which is great. You will probably need to get it from an oriental supermarket

cakeanyone's picture
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Tasty, quick and easy. Used 3 tbsp hoisin and 1 tbsp sweet chilli sauce instead. Next time will try recipe with strips of chicken. Yum!

bluesnicket's picture
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Average. My family of four voted two for and two against. The sauce was judged too dark because of the soy. Yellow bean sauce is is also known as brown bean sauce or just bean sauce. It can be very salty so be careful with the 2 tsp salt as recommended by this recipe.

imabadpixie's picture
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Tried this last night and like Tim212 couldnt find yellow or chili bean sauce... i used a 'chili sauce' and hoped for the best. Not sure how much difference this made to the overall result but husband and i both enjoyed the meal. Only gave it 4 stars because it wasn't amazing... added some cashews and a bit more spring onion for some more colour. Might make again but it annoys me that nomatter how i try i cannot get the meat to brown as nicely as in the picture... however this was a first time for me with pork mince and i found it quite a bit nicer than beef actually :)

tim212's picture

Really want to try this but can't seem to find Yellow Bean Sauce or Chilli Bean Sauce. Could they be missed out or can anyone suggest alternatives. Have tried Tesco & Morrisons.
Many thanks
Tim

stelaholder's picture
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Didn't use chilli. Super meal. Worth all the prep. Yummy

pvize1's picture
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Really tasty quick meal
My modification was to simplify:
Used Amoy straight to wok noodles and 1 ready made sauce (instead of yellow bean, chilli bean and rice wine)
Less chilli for my family, but added chopped cashew nuts and sprinkled sesame seeds along with spring onions

emmalouise283's picture
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This was a real hit with my family, I added a couple of shredded Pak Choi just before the end of cooking. Fabulous!

picasso's picture

Absolutely gorgeous, my whole family couldn't get enough of this, my youngest is 1.5yrs

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