Old Beijing Fried Sauce Noodles
This classic Beijing noodle dish combines savory fried bean paste with tender pork belly, served over chewy noodles with fresh toppings for an authentic taste.
Ingredients
12 items- Handmade noodles 7 oz
- Pork belly 5 oz
- Soybean paste 3 tbsp
- Sweet bean sauce 1 tbsp
- Green onion 2 stalks
- Ginger 2 slices
- Cooking wine 1 tbsp
- Sugar 1 tsp
- Cooking oil 2 tbsp
- Cucumber 1
- Mung bean sprouts 1 cup
- Garlic chives 2 stalks
Nutrition
Steps （6 steps）
Rinse pork belly and cut into ½-inch cubes. Shred cucumber, blanch bean sprouts, mince garlic chives; set aside.
Heat a wok over medium heat, add 2 tbsp oil. Add pork cubes and stir-fry over medium heat for about 5 minutes until golden brown and fat renders.
Add minced scallion and ginger, stir until fragrant (30 seconds). Add 3 tbsp soybean paste and 1 tbsp sweet bean sauce. Reduce heat to low and stir-fry 3 minutes to blend flavors.
Add cooking wine, sugar, and ½ cup water. Stir well, then simmer over low heat for about 10 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
Boil water in another pot. Cook noodles for 3–4 minutes until no white core. Drain and rinse under cold water for chewiness; drain well and place in a bowl.
Spoon the sauce over noodles, top with cucumber, bean sprouts, and garlic chives. Mix well before eating. Add vinegar or raw garlic to taste.
Tips
Choose pork belly with alternating fat and lean layers. Fry the sauce over low heat slowly to fully develop the aroma. Rinse boiled noodles under cold water to enhance chewiness. Customize toppings with seasonal vegetables like shredded radish or green peas.
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