Old Beijing Fried Noodles

Overview

Old Beijing’s traditional noodles with soybean paste, a summer delicacy.

Tags

• pasta
• home cooking
• cucumber
• ginger powder
• lean pork
• light soy sauce
• noodles
• old soy sauce
• pepper noodles
• starch
• minced green onion
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Add some water to the starch and stir until the starch is completely dissolved to form water starch.

   

2. 2 Cut the pork into cubes, put it in a bowl, add a little water starch, and spread it evenly with your hands, so that the meat will be more tender.

   

3. 3 Heat oil in a pan, heat 70% onion and ginger, sauté until fragrant.

   

4. 4 Add the diced lean meat and stir-fry until the color turns white.

   

5. 5 Add light soy sauce and pepper noodles and continue to stir-fry twice. Add half a bowl of water to cover the diced meat. Add dark soy sauce and salt and stir-fry twice.

   

6. 6 After the water boils, cook for another 1 minute and add water starch to thicken the sauce to thicken it.

   

7. 7 Place in a clean bowl and the frying process is complete.

   

8. 8 Cut the cucumber into shreds and serve on a plate.

   

9. 9 Take another clean wok, add half a pot of water, or adjust the amount of water according to the amount of noodles, bring to a boil over high heat, add the noodles after the water boils, and stir gently with chopsticks to prevent the noodles from sticking to the pot.

   

10. 10 After the noodles are boiled, reduce the heat to medium and cook for about 1 minute. When the noodles become clear, they are basically cooked. If you are not sure, you can pick up one with chopsticks and soak it in cold water to see if it is cooked.

    

11. 11 After cooking, use a slotted spoon to scoop into a basin filled with cold water.

    

12. 12 Put an appropriate amount of noodles in a bowl, add cucumber shreds, and two spoons of diced pork fried sauce, mix well and eat.