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.
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Chilli Oil Noodles???? | Easy Noodles Recipe | Chilli Garlic Noodles #shorts #trending #food #noodles
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Ingredients:
Garlic 1tsp
Chilli Flakes 1tsp
Soya sauce
Red Chilly Sauce
Schezwan Sauce
Sesame Seeds
Hot oil
Boiled Noodles
Spring Onion
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Jjajangefumyeon Recipe In 1080p HDR - Jjajangmyeon With E Fu Noodles In Soya Sauce
#jjajangmyeon #efunoodles
A Chinese New Year twist in a Korean favourite. This is our rendition of jjajangmyeon using Chinese noodles and condiments.
Blanch e fu noodles enough for 2 portions in wok of boiling water they are soft. Strain the noodles and place into bowls. Set aside about 200ml of the noodle water.
Make a sauce mixture by adding 1 tbsp oyster sauce, 2 tbsp dark soya sauce and 1 tbsp water in a cup.
In a fresh wok, add 1 tbsp of lard oil and heat up the oil. Once the lard oil is hot, add 200g of diced
pork belly. Stir fry the pork until they are browned.
Add 1/2 sliced onion and toss until the onions are slightly soft. Add 1 cup of cabbage and mix well. Add 2 tbsp corn flour. Cook for a few minutes until the flour is cooked off.
Add the sauce mixture and coat the ingredients in the wok thoroughly with the sauce. Add 100ml of the noodle water and stir well. A glossy sauce will be formed.
Season with 1 tsp of sesame oil and Sarawak white pepper and give it a good mix. And the sauce is done! Simply spoon the sauce over the noodles.
Garnish with thinly sliced cucumber or diced scallion and you will have a delicious bowl of jjajangefumyeon with a local Chinese twist.
Music track “Chendol” from Silverfish album composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low
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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:
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Jjajiangmyeon One Pot Recipe In 4K HDR - One Pot Series
#jjajangmyeon #jjajangmyeonrecipe #onepotseries
Our favourite jjajangmyeon that we have modified to our own liking as we have seldom like the commercial starchy ones outside. And using our one pot method!
You need non alkaline noodles, though the korean ones can only be found at korean supermarkets. We settled for a Taiwan ban mian (wheat noodles) instead. Cook according to packet instructions in your trusty pot, strain and set aside.
To make the all important sauce, add 2 tsp oil to your trusty pot. Add about 150g or pork belly cut into square chunks like seen in the video. Fry them until they turn brown and slightly crusty.
Add one potato that has been diced finely so it can cook faster. Add one chopped onion, stir and mix well.
Add 2 tsp of black bean sauce and mix well. Again, the authentic black bean sauce can be found at korean supermarkets but we settled for a @leekumkeesg one which works as well.
Once the ingredients are nicely coated with the black bean paste, add 2 tbsp of dark soya followed by 200ml water to make the sauce. Add 2 small rock sugar and let it simmer for a few minutes.
Make a slurry starch solution with 2 tbsp potato starch and 5 tbsp water. Add the slurry spoon by spoon to thicken up the sauce and give it a good shine. Once it reaches the thickness of a jjajiangmyeon sauce, stop adding the slurry.
Add the ban mian and mix well with the black bean sauce until the noodles are fully coated.
To finish, add a handful of thinly sliced cucumbers and mix well. As an option, you can add a tsp of sesame oil.
To serve, pour the noodles onto a plate and garnish with more fresh sliced cucumbers. That’s it, so easy and very delicious.
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Music track “Father” from Father album, composed and performed Ian Low.
Download the album at iTunes at Father by Ian Low
A traditional liang mein (chilled noodles) recipe using mung bean
A cool meal for a hot summer night! Chef Trevor Lui shares his twist on a recipe for liang mein - AKA, chilled noodles. Visit cityline.tv/recipes for the full recipe.
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