• Spicy Beijing Noodles


    • Ingredients
    • Fresh egg noodles
      ½ lb.
    • Ground pork
      ½ lb.
    • Yellow onion, diced
      1 cup
    • Canola oil
      1 Tbsp.
    • Napa cabbage, julienned
      ½ head
    • Bean sprouts
      3 cups
    • Ground bean sauce
      1 Tbsp.
    • Chili paste with garlic or any chili garlic sauce
      3 Tbsp.
    • Sesame oil
      1 tsp.
    • Chiangking vinegar
      2 tsp.
    • Sugar
      1 tsp.
    • Dark soy sauce
      1 Tbsp.
    • Water
      ¼ cup
    • Cornstarch slurry
      as needed


    • Ingredients
    • Carrot, thinly julienned
      ½ cup
    • Cucumber, thinly julienned
      ½ cup


    1. Cook the noodles in a pot of boiling water until al dente. Rinse with hot water; drain. Transfer to a serving plate and cover with a bowl to keep warm.
    2. While the noodles are cooking, heat a wok until hot. Stir-fry the ground pork and onion in 1 tablespoon oil until the onion is translucent. Add the cabbage and bean sprouts and stir-fry for 1 minute. Add the bean sauce and chili paste. Season with the sesame oil, vinegar, sugar, and dark soy sauce.
    3. Add the water to heat through and thicken with slurry. Adjust seasoning.
    4. Top with carrot and cucumber and serve immediately with cooked noodles.