Last Updated January 5, 2022
7 ingredients, 15 minutes
Rich in flavor but definitely not heavy, the easy-to-make and mouth-watering bean sauce noodles is a staple throughout North China.
The traditional bean paste noodles consist of wheat noodles in a meat sauce seasoned with fermented bean paste, and sometimes topped with extra thinly sliced raw vegetables such as cucumber and bean sprouts etc. Here I share a simple version which cooks the meat and the vegetables together at once. There is nothing stops you from topping the noodles with more vegetables for a fancier version!
SOY BEAN SAUCE NOODLES
MAKE 4 servings PREP: 5 min COOKING: 15 min
- 200g Pork mince
- 4 large carrots, diced
- 1 to 2 cups of garden peas
- 2 tbsp. of soy or broad bean paste *
- Thumb-sized ginger, thinly sliced
- 2 tbsp oil
- wheat or soba noodles
- Thin the bean paste with a little water until the mix flows.
- Heat a wok or a pan, add 1 tbsp of oil, add the ginger, then the pork. Stir fry until turning brown, about 1 minute, transfer to a bowl and set aside.
- Stir fry the carrots with another tbsp of oil for one minute on high heat. Add the thinned bean paste and toss to mix. Add 1 to 2 cups of hot water to cover most of the carrots. Add the pork, bring the liquid to boil, cover the wok and let boil on medium heat for 5 minutes or until the carrot is tender.
- Add the garden peas, stir to mix and cook for 1 minute (extend cooking time if using frozen peas straightaway), until the peas are tender. Serve with boiled wheat or soba noodles.
- Soy bean paste or broad bean paste are widely available in Asian stores.
- Depending on the type you have, you might need a little more of the bean paste. Start from 2 tbsp, taste the sauce at the end of step 3 then add extra if needed. If the bean paste you bought is spicy hot and you prefer a milder flavor, substitute part of it with soy sauce as desired.