Beijing Noodles With Meat Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Modified from Joy of Cooking: Some claim this simple, ancient noodle dish was the original spaghetti with meat sauce. For a more authentic Chinese experience, use ground pork instead of beef, Chinese black vinegar in place of red wine vinegar, and fresh egg noodles in place of spaghetti. Ingredients:
1/2 cup chinese bean garlic sauce |
2 tablespoons sugar |
2 teaspoons rice wine (optional) |
1/2 cup scallion, cut into 2-inch segments |
1 tablespoon toasted sesame oil |
3 tablespoons peanut oil |
2 garlic cloves, thin-sliced (optional) |
1 lb ground beef |
1/4 cup red wine vinegar or 1/4 cup balsamic vinegar |
4 teaspoons chili oil |
1/2 cup fresh cilantro (optional) |
1 lb spaghetti |
Directions:
1. Stir black bean sauce and sugar and rice wine together in a small bowl.
2. Prepare scallions on a small plate, ready to add during stir-frying.
3. Have sesame oil measured and ready.
4. Put on a gallon of water to boil.
5. Heat dry wok or large skillet over high heat. When hot, add peanut oil. Swirl in wok until hot but not smoking.
6. If using garlic, add to oil and stir until fragrant.
7. Add ground meat to wok, and stir-fry until well-separated and cooked but not browned.
8. Add bean sauce and stir well.
9. Add scallions and sesame oil, stir well.
10. Remove wok from heat.
11. Combine vinegar and chili oil in a serving bowl, to be sprinkled on individual servings at the table.
12. Clean and chop cilantro to be used as a garnish.
13. Once your water has reached a rolling boil, add spaghetti and cook until tender.
14. Drain spaghetti, pour into bowl, top with meat sauce, stir together, and serve immediately.
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