Beijing Noodles - Andrew Zimmern

Name: Beijing Noodles - Andrew Zimmern
Ingredients: 1 pound ground pork; 2 teaspoons cornstarch; 1 tablespoon sesame oil; 1/4 teaspoon white pepper, freshly ground; 1 onion, minced; 1 tablespoon peanut oil; 1 golf ball size piece of ginger, microplaned/grated; 1/4 cup Chinese salted black beans (fermented black beans), chopped; 6 cloves of garlic, passed through a microplane/grater; 2 leeks, green tops and roots discarded, the rest halved lengthwise and sliced very thin; 12 shiitake mushrooms, sliced very thin; 4 tablespoons sweet wheat sauce; 6 tablespoons ground bean paste, also called yellow bean paste (or 4 tablespoons Toban Djan, Lee Kum Kee makes both and is a fine brand for this); 2 tablespoons soy sauce; 3 tablespoons brown sugar; 1/4 cup minced scallions; 1 cup Shaoxing (rice wine, sake is a fine substitute); 1 cup chicken broth; 1/3 cup pickled mustard greens; 2 carrots, grated on a box grater; 2 tablespoons toasted Szechuan peppercorns, crushed; 1/4 cup (each) julienne scallion, julienne cucumber and sliced radish, for garnish; 500 grams (4 cups / 18 ounces) all-purpose flour; 265 ml (1 cup plus 2 tablespoons / 9 ounces) water (room temperature); 1 tablespoon salt

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Beijing Noodles By Andrew Zimmern Also called Fried Sauce Noodles, this dish is arguably the most famous noodle dish in China. In Beijing, it’s available everyw

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Ingredients

1 pound ground pork
2 teaspoons cornstarch
1 tablespoon sesame oil
1/4 teaspoon white pepper, freshly ground
1 onion, minced
1 tablespoon peanut oil
1 golf ball size piece of ginger, microplaned/grated
1/4 cup Chinese salted black beans (fermented black beans), chopped
6 cloves of garlic, passed through a microplane/grater
2 leeks, green tops and roots discarded, the rest halved lengthwise and sliced very thin
12 shiitake mushrooms, sliced very thin
4 tablespoons sweet wheat sauce
6 tablespoons ground bean paste, also called yellow bean paste (or 4 tablespoons Toban Djan, Lee Kum Kee makes both and is a fine brand for this)
2 tablespoons soy sauce
3 tablespoons brown sugar
1/4 cup minced scallions
1 cup Shaoxing (rice wine, sake is a fine substitute)
1 cup chicken broth
1/3 cup pickled mustard greens
2 carrots, grated on a box grater
2 tablespoons toasted Szechuan peppercorns, crushed
1/4 cup (each) julienne scallion, julienne cucumber and sliced radish, for garnish
500 grams (4 cups / 18 ounces) all-purpose flour
265 ml (1 cup plus 2 tablespoons / 9 ounces) water (room temperature)
1 tablespoon salt