北京炸酱面
A classic Beijing noodle dish featuring chewy wheat noodles topped with a savory fermented soybean paste sauce, fresh vegetables, and a drizzle of chili oil. This summer-perfect meal is a staple in traditional Beijing restaurants, offering a burst of umami and refreshing crunch.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
2 人份 servings
总时长 Total
35 分钟 min
fresh wheat noodles
or dried noodles
pork belly
finely diced
sweet bean paste (tianmianjiang)
fermented soybean paste
soy sauce
cooking wine
sugar
vegetable oil
garlic
minced
ginger
minced
water
for sauce
cucumber
julienned
carrot
julienned
bean sprouts
blanched
scallions
thinly sliced
chili oil
optional
Cook the noodles in boiling water according to package instructions until al dente. Drain and rinse under cold water, then set aside.
Heat vegetable oil in a wok or skillet over medium heat. Add garlic and ginger, stir-fry until fragrant.
Add the diced pork belly and stir-fry until it turns golden and slightly crispy.
Add the sweet bean paste, soy sauce, cooking wine, and sugar. Stir-fry for 2-3 minutes until the paste is aromatic.
Pour in 1/2 cup of water, bring to a simmer, and cook for 5 minutes until the sauce thickens. Adjust seasoning if needed.
Place the cooked noodles in serving bowls. Top with the hot sauce, then arrange cucumber, carrot, bean sprouts, and scallions on top.
Drizzle with chili oil if desired. Mix everything together before eating.
Cooking Tips