Beijing Fried Sauce Noodles with Stir Fry Egg and Tomato
Chewy noodles and crispy ground pork and a savory sauce with tomato and egg stir fry
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.
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