I could eat this Chinese noodle dish every day for a week. There are so many appealing tastes and textures in this recipe. I loved the chewy noodles topped with crispy ground pork in Tian Mian Jiang sauce, which is a savory, slightly sweet bean sauce you can buy on amazon here. It is tough to describe the flavor of this sauce because it so complex, but it is super tasty.
I topped the noodles with a tomato/egg stir fry, which went perfectly with the noodles and helped cut through their richness. I also added some cucumber and scallions for a pop of freshness on top. The tomato egg stir fry is another recipe that is improved so much by using a wok. It just allows such high heat that you get great charred edges on the tomatoes without overcooking them. If you don’t have a wok, you can use a super hot non stick skillet instead, but my wok is one of my most used kitchen purchases and I highly recommend one.
Beijing Fried Sauce Noodles with Stir Fry Egg and Tomato
Ingredients
For the noodles:
- 1 lb ground pork
- 1 tbsp minced fresh ginger
- 2 tbsp Shaoxing cooking wine
- 3/4 cup Tian Mian Jiang
- 1 1/2 cups water
- 4 tbsp oil
- 1 onion diced
- 12 oz fresh or frozen fresh wheat noodles or 9 oz if using dried
For the stir fry:
- 4 roma tomatoes quartered
- 4 eggs whisked with a tbsp water
- salt to taste
- 1/4 tsp sugar
For topping:
- sliced cucumber
- sliced scallions
Instructions
- Heat your wok or skillet with 2 tbsp oil until smoking. Add the tomatoes and don't move them until they get nice black char on some of the edges. Add a sprinkle of salt and the sugar. Stir fry for a few minutes, allowing them to sit and char before stirring again. Remove to a plate. Rinse the pan and add another tbsp oil and reduce the heat to medium. Add the egg and gently stir fry until you have scrambled eggs. Toss with the tomatoes and keep warm while you make the rest of the dish.
- Heat water to a boil and cook noodles according the package, then run under cold water and toss with sesame oil to keep from sticking.
- Rinse the wok and add another tbsp of oil over medium high heat. Add the chopped ginger and onion andstir fry for 1-2 minutes. Add the ground pork and cook, chopping up the meat. Continue to stir fry it until is nicely browning.
- Add in the wine and stir fry for 1 more minutes. Mix the water and bean paste together until well mixed. Pour this into the pan and turn heat the medium. Cook, stirring constantly, until the sauce begins to thicken and darken in color, about 10 minutes. Add the noodles and toss with the sauce. Remove from the heat.
- Place a heap of noodles, pork and sauce into a bowl then top with the stir fry as well as cucumber and scallions.