Peking-style noodles

Recipe uploaded by

Ken Hom

4 ratings

Recipe by Ken Hom

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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.

Per serving

435 kcalories, protein 23g, carbohydrate 47g, fat 18 g, saturated fat 4g, fibre 0g, salt 3.77 g

'Fast, different and really tasty. A recipe to make again and again. The flavours were great and the burst of ginger was really exciting.'

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• pippa r

  03 November 2007

  pippa r rated this recipe

  

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• Karen

  15 November 2007

  Karen commented on this recipe

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

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• emmalouise283

  07 April 2008

  emmalouise283 commented on this recipe

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

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• emmalouise283

  07 April 2008

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• Peter

  10 May 2008

  Peter rated and commented on this recipe

  

  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

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• Stela

  19 September 2008

  Stela rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 6

Preperation and cooking times

Cook 50 mins

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

Per serving

435 kcalories, protein 23g, carbohydrate 47g, fat 18 g, saturated fat 4g, fibre 0g, salt 3.77 g

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