BEIJING FRIED NOODLES

 

INGREDIENTS

1/2 TSP salt

1 TSP cornstarch

1/4 TSP white pepper

2 TBSP spicy bean sauce

3 TBSP hoisin

1 TBSP Sriracha

1 TSP brown sugar

2 TBSP dark soy sauce

1 cup water

1 TBSP oil

300g firm tofu, mashed with a fork

1-inch piece ginger, grated (2TSP jar)

4 cloves garlic, minced (2TSP jar)

500g fresh shiitake mushrooms, stalks discarded, finely chopped

300g pasta of your choice (we used fresh fettuccine)

1 CUP carrots, thinly julienned

1 CUP cucumbers, thinly julienned

1/4 CUP spring onions, thinly sliced

Red chilli, thinly sliced

INSTRUCTIONS

  1. Cook the pasta to packet instructions while you start cooking. Once done, drain and set aside.

  2. In a small bowl, combine the salt, cornstarch and pepper. Mix and set aside.

  3. In a separate bowl, mix the sweet bean paste, ground bean paste, hoisin, sugar, Sriracha, soy and water. Set aside.

  4. Heat a wok or pan over a medium heat. Once hot add the oil, then the tofu and sprinkle over the combined dry spices you prepared. Cook for 4-5mins until the tofu starts to get crispy. Add any extra oil if it starts to stick or looks too dry.

  5. Add the ginger, garlic, and mushrooms and fry everything together until fragrant and mushrooms start to soften.

  6. Add the sauce you prepared, combining well.

  7. Reduce the heat to a simmer and cover the wok for 6-8 minutes, stirring occasionally until sauce has thickened.

  8. Add your pasta and combine well. Season with extra soy sauce or Sriracha. If it’s too thick, add a tablespoon of water.

Serve with the julienned carrots, cucumbers, sliced red chilli and Chinese shallots on top.