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Peking Style Noodles With Bean Sauce & Mixed

A home-style Peking Style Noodles With Bean Sauce & Mixed made with Noodles, Green Soybeans, Garlic Minced, Chinese Bean Sauce, and Vegetable Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 oz
• 1/2 cup
• 1 tsp
• 3 tbsp
• 3 tbsp
• 1 1/2 cup
• 1 1/2 tbsp
• 1/2 tsp
• 3 tbsp
• 1/2 tsp

Method (preview)

1. 1

   If you are cooking the noodles first, drain them, remove to a bowl or serving platter, and toss with 1/2 tablespoon sesame oil to prevent sticking (do not rinse in cold water as this reduces flavor).

2. 2

   Put 3 tablespoons oil into a preheated pan over high.

3. 3

   When the oil is hot, reduce heat to medium-high. Add garlic and stir-fry a few seconds to release aroma.

4. 4

   Add pressed tofu and bean sauce or miso.

5. 5

   Stir-fry briefly to mix.

6. 6

   Add 1-1/2 cups water, 1 tablepsoon soy sauce, and 1/2 teaspoon sugar.

7. 7

   Cook, stirring occasionally, until the boil is reached.

8. 8

   Gradually stir in cornstarch mixture and cook, stirring, another minute or so until the consistency is like a light gravy, not too thick.

9. 9

   Test for salt, and add an extra tablespoon soy sauce if needed. (at this point, if you like, you can heat noodles and/or green soybeans, baby corn, and bamboo shoot by combining with the sauce until just mixed.) Add 1/2 teaspoon sesame oil.

10. 10

    Remove from the stove.

11. 11

    Pour sauce over noodles, and top with garnish in separate arrangement (garnish with just the cucumber if you have added soybeans or baby corn and bamboo shoot to the sauce).

12. 12

    Toss before serving.