Peking-style noodles

Peking-style noodles

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Cook: 40 mins - 50 mins


Serves 6
Delectable Peking-style noodles

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal435
  • fat18g
  • saturates4g
  • carbs47g
  • sugars2g
  • fibre0g
  • protein23g
  • salt3.77g


  • 350g fresh or dried egg noodles
  • 1½ tbsp sesame oil
  • 1½ tbsp groundnut oil
  • 1½ tbsp finely chopped garlic



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 tbsp finely chopped fresh root ginger
  • 3 tbsp finely chopped spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tsp salt
  • ½ tsp freshy ground black pepper



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 tsp chilli oil (optional)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tsp caster sugar
  • 300ml chicken stock preferably homemade
  • 3 tbsp coarsely chopped spring onions, to serve
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th May, 2020
This was an easy recipe, but like many others I found it salty even without the additional salt. Yellow bean paste is already very salty so it's surprising to see that the recipe includes more salt on top of stock and soy sauce. I added some sliced bok choy and minced tofu. Next time I'll add more vegetables, reverse the quantities of chili bean and yellow bean pastes, and leave out the stock.
jul34es's picture
5th Feb, 2019
Just had this for tea tonight with it being Chinese New year and it was very quick to make and tasty
8th Aug, 2017
Pretty good, but definitely needs no extra salt, let alone 2 tsp! We used Amoy brand yellow bean sauce (from a Chinese supermarket) and the end result was so salty that it was only just edible, even without the extra salt and with low-sodium stock. If I made it again I'd probably go easy on the yellow bean sauce and switch in low-sodium soy sauce.
30th Jun, 2015
Delicious! So good I've already sent it to friends. I put a chilli in with the garlic and ginger and didn't bother re-heating the noodles in water, just put them in the pan at the end. This will definitely be going on our favourites list!
Hashina's picture
15th Jun, 2015
I made this last week for weekday quick meal for hubby and i and thouroughly enjoyed it. Little salty even without the added salt so will tweak the yellow bean sauce a bit more next time but was yummy! i also added sliced pak choi and some young stem broccoli at the end of cooking for some greens, and on mine i added some of my homemade chilli sauce for a big kick. Already cannot wait to make it again!
27th Sep, 2013
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!
27th Jun, 2013
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.
17th Feb, 2013
Yellow bean sauce and chilli bean paste can be got from a Chinese supermarket. Will look at trying this soon.
Fridays cook
22nd Nov, 2012
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!
4th Mar, 2012
Delicious! I kept to the recipe and was not. Disappointed, will definitely make again and again!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
nynaeve2k's picture
16th Jun, 2015
We loved this recipe but found it very salty so I'd recommend omitting the 2 tsp salt as between the soy sauce, yellow bean sauce and chilli bean sauce, there's more than enough salt.
Want to receive regular food and recipe web notifications from us?