How To make Peking Style Noodles with Bean Sauce and Mixed Garnish
8 oz Noodles
-- (3-4 cups after cooking) 6 oz Plain pressed tofu
1/2 c Green soybeans
-- (frozen or fresh) -OR- 2 oz -Baby corn spears
1/2 c Bamboo shoot, diced finely
2 oz Cucumber
1 ts Garlic, minced
3 tb Chinese bean sauce; -OR-
4 tb -Dark miso
3 tb Vegetable oil
1 1/2 c Water
1 1/2 tb Soy sauce
1/2 ts Sugar
2 1/2 tb Cornstarch; dissolved in...
3 tb Water
1/2 ts Sesame oil
If you are cooking the noodles first, drain them, remove to a bowl or serving platter, and toss with 1/2 tablespoon sesame oil to prevent sticking (do not rinse in cold water as this reduces flavor). Crumble the pressed tofu coarsely to yield 1-1/2 cups. Parboil green soybeans till almost tender yet still firm (10 minutes for frozen). If using fresh baby corn spears, steam or parboil till tender; if canned, rinse with boiling water. Rinse green soybeans or corn in cold water and chop finely. You should have about 1/2 cup baby corn. It is not necessary to peel or seed the hothouse (English) or Oriental cucumber. Regular cucumber should be pared and seeded, but leave a few narrow strips of skin for color and texture. Julienne finely to yield 1/2 cup. If you are using miso, dissolve it in 1/4 cup warm water. Put 3 tablespoons oil into a preheated pan over high. When the oil is hot, reduce heat to medium-high. Add garlic and stir-fry a few seconds to release aroma. Add pressed tofu and bean sauce or miso. Stir-fry briefly to mix. Add 1-1/2 cups water, 1 tablepsoon soy sauce, and 1/2 teaspoon sugar. Cook, stirring occasionally, until the boil is reached. Gradually stir in cornstarch mixture and cook, stirring, another minute or so until the consistency is like a light gravy, not too thick. Test for salt, and add an extra tablespoon soy sauce if needed. (at this point, if you like, you can heat noodles and/or green soybeans, baby corn, and bamboo shoot by combining with the sauce until just mixed.) Add 1/2 teaspoon sesame oil. Remove from the stove. Pour sauce over noodles, and top with garnish in separate arrangement (garnish with just the cucumber if you have added soybeans or baby corn and bamboo shoot to the sauce). Toss before serving.
How To make Peking Style Noodles with Bean Sauce and Mixed Garnish's Videos
Sichuan Spicy Udon Noodles Tianshui Mian Recipe (甜水面)
???? BROWSE KITCHENWARE AND INGREIDENTS -
???? PRINTABLE RECIPE -
❤️ SUPPORT THE CHANNEL -
Tian Shui Mian (甜水面) is a classic street food noodle in Sichuan, known for its abundant seasonings and savory taste. It is our version of udon, very thick and chewy. The sesame paste and soybean powder made the sauce really thick and creamy. All the noodles are covered by the seasonings. It smells strong and complex. It is sweet and savory, then it will hit you with the spices - so delicious.
INGREDIENTS
For the noodles (5 servings)
500 grams of high-gluten flour (高筋面粉)
230 grams of water
1 tsp of salt
To assemble 1 serving of Tian Shui Mian
1 serving (140 grams) of noodles
1/3 tsp of sugar
1 tsp of minced garlic
1/2 tbsp of sesame butter (Amazon Link -
1 tbsp of seasoned sweet soy sauce (Chick this video to learn how to make it -
1/3 tsp of Sichuan peppercorn powder (Amazon Link - )
1/2 tbsp of roasted soybean powder
2-3 tbsp of chili oil (check this video to learn how to make it -
1 tbsp of crushed roasted peanuts or other nuts
Some diced scallions
INSTRUCTIONS
Combine the salt and the high-gluten flour thoroughly. Then pour in the room temperature water little by little and stir at the same time. Every brand of flour has a different water absorption rate, you have to slightly adjust the water based on what you use. The rule here is to use less water as possible to form the dough.
Knead the dough until smooth. If using a standard mixer, let it run at a low speed for 15 minutes.
Roll the dough into a 1/5 of an inch thick sheet by using a pasta roller. The thickest setting on the KitchenAid pasta attachment is 1/8 of an inch. You have to stack 2 sheets together. Dab some moisture in between to prevent them from separating. Rest for 10 minutes then roll it down to 1/5 of an inch thick.
Instructions to roll the sheets by hand: use a rolling pin and do your best to roll the dough flat. When you feel the dough is bouncing back against you, cover the dough and rest for 15 minutes. Once the gluten is well-rested, you can roll it again. Repeat this 3-5 times until the sheet becomes 1/5 of an inch thick.
Cut the sheet into 1/5 of an inch thick noodles. Dust a little bit cornstarch to prevent stickiness. Slightly stretch the noodles and drop them into a big pot of boiling water. Simmer for 6-8 minutes.
Mix the noodles with sugar, Sichuan peppercorn powder, roasted soybean powder, minced garlic, sesame butter, seasoned sweet soy sauce, hot chili oil, and some crushed roasted peanuts. Garnish with some diced scallions.
Souped Up Tips: You can make a big batch of the noodles and freeze them. If you have the seasonings already, all you need to do is boil the noodles and mix them with the sauce, which can be done within 10 minutes. This flavor will go well with almost any type of noodles, such as spaghetti, rice noodles, mung bean noodles.
HOW TO MAKE CHINESE SECRET DIPPING SAUCE? #recipe #sauce #chinesefood #cooking #spicyfood #shorts
Woo Can Cook (live) | Beijing Wok Fried Noodles (Zha Jiang Mian), happy NYE! last stream of 2020!
hi hello everyone, happy new year! Tonight we're making my favorite Chinese noodle dish of all time, which is a Zha Jiang Mian. For those not familiar, Zha Jiang Mian is a meat sauce noodle dish that leans heavily on the use of chinese fermented black bean paste. The recipe I'm following today is one I wrote in an attempt to recreate the zha jiang mian that my dad used to make when I was a kid, which is why it definitely has some americanized elements involved.
Follow the written recipe here, if you want to follow along and cook along side me:
Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.
We're here live every Tuesday and Thursday at 6:30PM PST, Wednesdays at 6PM PST, with new recipes up on youtube every Friday. See ya soon!
Broad Bean Sauce Meat / Pork Noodle 杂酱面
Hello hello guys!
With my new recipe which is Broad Bean Sauce Meat/Pork noodle.
You can try with pork , for my recipe I did with minced chicken meat.
Here are the ingredients
Ingredients ( 1 pax )
130g minced pork / chicken
1 clove of garlic
1 onion
4-5 tbsp mixed vegetables
2 chinese mushrooms
Sauce:
1 tbsp broad bean paste with chilli
1 tbsp dark soy sauce
1 tbsp light soy sauce
Method:
1.Saute the garlic & onion.
Time:2 mins
Temperature : Veroma
Speed : 1
2.Add in the minced chicken meat , mixed vegetables & mushroom
Time:5 mins
Temperature : Veroma
Speed : 1
3.Add in black sauce + a little of water
Time:5 minutes
Temperature : 100°C
Speed : 1
And you are done!
Easy easy simple pork noodle in just 3 steps!
Thank you for watching I hope you enjoy !
Music : Castle - Cooking of Joy
30-min. Easy Jajangmyeon (Korean Black Bean Noodles)
30-min. Jajangmyeon aka Korean Black Bean Noodles. Thick noodles smothered in a savoury black bean sauce with pork belly, veggies and aromatics. A popular and ultra comforting Korean-Chinese noodle dish.
Recipe link:
Follow me!
Instagram:
TikTok:
Facebook:
Pinterest:
Blog:
#jajangmyeong #jajangmyeon #jjajangmyeon #jajang #koreanfood #koreanrecipe #koreansidedishes #noodle #noodlesrecipe #noodles #asianfood #asianrecipe #asianrecipes #food #recipe #recipes #cooking #cookingchannel
tags: jajangmyeon,
jajangmyeon recipe,
jajangmyeon asmr,
jajangmyeon street food,
jajangmyeon noodles,
authentic jajangmyeon recipe,
best jajangmyeon,
black bean noodles jajangmyeon,
jajangmyeon chinese,
jajangmyeon easy recipe
Pad See Ew (Thai Stir Fried Noodles)
How to make the BEST Pad See Ew at home! The secret? The right sauce, for one. And secondly, cooking the noodles separately to get some nice caramelisation on them before adding the cooked chicken and vegetables back in. Thai Street Food vendors and restaurants don't have to do this 'cause they have fiercely hot burners. Home stoves just don't have enough heat - so you have to separate them otherwise the noodles just stew and never caramelise!
PRINT RECIPE: