Name: Fermented Bean Paste and Pork Noodles
Yield: Serves 1
Cuisine: Chinese
Ingredients: Lard 20 g (⅔ oz), finely diced; High-gluten flour (see Chef’s note) 80 g (2⅔ oz); Cooking oil 1½ Tbsp; Water 40 ml (1⅓ fl oz); Ground Sichuan peppercorns 10 g (⅓ oz); Spring onions (scallions) 10 g (⅓ oz); Egg 1; Soy bean paste 200 g (7 oz), mixed with 100 ml (3½ fl oz) water; Dried chilli 1 tsp, finely chopped; Sesame oil 20 g (⅔ oz); Star anise 1; Dried bay leaves 3; Basic stock 4 tsp; Pork belly 40 g (1⅓ oz), cut into 1-cm (½-in) dice; Salt a dash; Chilli oil 1 tsp; Sugar 10 g (⅓ oz); Carrot 30 g (1 oz); Cucumber 30 g (1 oz); Sweet corn kernels 30 g (1 oz); White radish 30 g (1 oz); Bean sprouts 30 g (1 oz); Snow peas 30 g (1 oz); Ginger 10 g (⅓ oz)

Preparation info

Serves
1

Difficulty
Medium

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

I started to think about what could make these ‘Old Beijing’ noodles more interesting, with a neater presentation on the plate. So I made hand-pulled noodles, which have a springier texture, and added a bit of hua jiao (Sichuan peppercorns) to the dough. I also made two variations of the sauce—one made from fermented soy bean paste, the other from spicy pork.