Beijing Noodles
If you don't have bean sauce, you can substitute with hoisin sauce or oyster sauce and omit the sugar. To save time, boil your noodles according to package instructions while you're cooking. I've added dried peppers, but of course you can leave out if you'd like. If you enjoy spice, try the "hot bean sauce" instead of the regular bean sauce, add more dried chilies and leave the seeds in or use chopped fresh chilies instead. (For GF - Ground bean sauce I use (see above) contains wheat flour. Here is a list of GF products from Lee Kum Kee - use the oyster sauce instead of bean sauce. Or, you can increase the soy sauce amount and just leave out the bean sauce. Serve over your grain of choice)
Ingredients
FOR THE SAUCE:
- 1/2 cup low-sodium stock (chicken/beef/vegetable)
- 1 tablespoon soy sauce
- 2 tablespoons ground bean sauce
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 1-2 cloves garlic, minced
- 1/2 medium onion, chopped
- 4 dried chili peppers, cut in half, seeds shaken out/discarded (optional)
- 1 pound ground beef (or ground pork, chicken or turkey)
- 1 cup frozen vegetables (I used carrots and peas), no need to defrost
- 1 cup chopped baby corn
- Vegetable oil, for stir frying (canola, vegetable, rice oil)
- Cooked rice or noodles of your choice
Instructions
- Mix the Sauce ingredients together, set aside.
- In a wok or large sauté pan over medium heat, add the cooking oil. When the oil is just getting hot, add the garlic, onions and the chili peppers, fry until fragrant about 30 seconds. Add the ground beef and stir fry for 1 minute until browned.
- Add the frozen vegetables and baby corn and stir well. Pour in the sauce and turn the heat to medium. Bring sauce to a simmer.
- Continue to simmer for another 30 seconds, until sauce has thickened. Taste and adjust for seasoning – you may add a little more soy sauce if needed. Serve over noodles or rice.
Tried this recipe?Let us know how it was!