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| Beijing “Fried Sauce” Noodles, 炸酱面 |
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This is a recipe that I got from The Woks of Life. The current page reflects the version that I cooked on 26 June 2024. I've made a number of changes; see the discussion for the changes.
Per serving
| quantity | ingredient | step | ||
| 80 g | skin-on pork belly | 1 | ||
| 5 ml | water | 1 | ||
| 10 g | lard | 3 | ||
| 25 g | spring onions | 4 | ||
| 10 g | ginger paste | 4 | ||
| 1.5 g | star anise | 4 | ||
| 0.4 g (2) | bay leaf | 4 | ||
| 1.5 g | cinnamon stick | 4 | ||
| 2.5 g | Sichuan peppercorns | 4 | ||
| 3 g | fresh chili | 4 | ||
| 5 g | lard | 5 | ||
| 40 g | choi sam stems | 5 | ||
| 50 g | jellied chicken broth (see notes) | 6 | ||
| 40 g | sweet bean sauce tianmianjiang – 甜面酱 | 6 | ||
| 30 g | ground bean sauce | 6 | ||
| 50 g | raw prawns | 7 | ||
| 50 g | squid rings | 7 | ||
| 200 g | cooked Shanxi planed noodles | 8 | ||
| 50 g | julienned carrot | 8 | ||
| 50 g | julienned cucumber | 8 | ||
| 10 g | garlic paste | 8 | ||
Make a lengthwise cut to separate the layer of pork fat and skin from the leaner meat in the belly. Keep them separate, cut both the fat (with the skin) and the meat into 1 cm pieces.
If the meat is fresh, mix the lean pork with small quantities of water until water is absorbed into the meat, and there is no visible standing liquid. Set aside.
Melt the lard and fry the skin gently. Cover the pot: it will spit a lot. Heat under gentle flame until the skin pieces are crisp, about 20 minutes:
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Remove the crisp skin from the pot.
Grind star anise, bay leaf, cinnamon and pepper in a grinder:
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Add the green parts of the spring onion, ginger, ground mixture to the pot. Reserve the white parts of the spring onion. Fry over low heat until warm:
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Add the additional fat and the lean pork. Cook for 1 minute, until the pork pieces turn white and opaque. Add the choi sam stems and heat until warm.
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Reduce the heat to low, and add water, dark soya sauce, sweet bean sauce, ground bean sauce, and the white parts of the spring onions. Mix well, cover and increase the heat to medium. Add more water if necessary to get desired consistency. Simmer for 10 minutes.
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Put noodles in a bowl, mix with enough sauce to thinly and evenly coat the noodles. Top with the julienned carrots, cucumbers, and minced garlic.
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The current version dates from 10 June 2024 and 26 June 2024. It's influenced by my KL Hokkien Mee recipe. The previous (first) version is described on 26 May 2024. The addition of chili is my choice. It's not clear if it's in the slightest bit authentic.
I'm still working on this dish. The jellied chicken stock is the same that I use for KL Hokkien Mee. It's left over from cooking chicken wings for nasi lemak, and I freeze it in 50 g slices.
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