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The Soybean Sauce:
  • 115-230 gm (¼ lb – ½ lb) ground or diced pork loin.
  • 115 gm (¼ lb) of soybean paste
  • 1 tbsp each minced shallots, minced ginger & minced garlic
  • 1 tbsp sugar
  • 60 ml (4 tbsp) veg oil.

Method:
  1. You have two options here. Beijingers prefer diced pork of about 5mm (¼ in) cubes. Ground pork works well and is an easier option.
  2. Add cold water slowly to the soybean paste and mix well to produce a mushy end product.
  3. Heat the wok with oil.
  4. Quickly add the prepared pork, shallots, ginger & garlic into the just smoking oil. Sauté for about 1 minute or until the pork is cooked.
  5. Stir the soybean paste into the wok and stir fry for approx 1 minute.
  6. Reduce to moderate heat and continuously stir fry the contents for 2 minutes. Until you can just see the oil separating from the soybean mixture. Add the sugar to the mix and continue until mixed well.
  7. Transfer the contents of the wok to a bowl and set aside.

Garnishes
  • 120 ml blanched soy beans
  • 120 ml julienned cucumber
  • 120 ml julienned radish or turnip
  • 120 ml thinly sliced celery
  • 120 ml blanched bean sprouts
  • 2 tbsp minced garlic
  • Rice vinegar
Making the noodles yourself.
The noodles are a basic wheat flour noodle so it is OK to use any wheat flour based noodle of a wet dimension of about 1/8 of an inch.  The noodles should be cooked to an al-dente texture.

Ingredients for self preparation:
  • 500 gm flour
  • About 350 mL water.

  1. Slowly add the cold water to the flour. Mix and knead well. Place aside for one hour.
  2. Knead the mix again for 5 minutes.
  3. Sprinkle flour onto a rolling board
  4. Shape dough into a large round ball, and then roll it out into a thin sheet of about 1/8 in thickness.
  5. Carefully fold the sheet into quarters or fold into a roll over the rolling pin.
  6. Cut the dough into 1/8" strips.
  7. Half fill medium pot with water and boil. Add a bit of salt.
  8. When the water comes to the boil add the noodles and boil until cooked.
  9. Add another cup of cold water and bring to the boil again.  Remove from the pot and drain well.
  10. Divide the noodles into 4 bowls.
  11. Add an amount of the prepared sauce as enjoyed and garnish with the prepared vegetables of your liking. Mix well.

Enjoy while hot.