Old Beijing Fried Noodles

Old Beijing Fried Noodles

by Mommy who loves making pasta

4.8 (1)







Zeng Bei Piao for seven years, his favorite Beijing home-cooked dish is fried noodles. Zhajiang noodles are the favorite of old Beijingers in summer. The fried dried yellow sauce is topped with 8 dishes and mixed in the pasta noodles. The taste is really good. Now that I am leaving Beijing, I often think of the taste of old Beijing fried bean paste noodles. I tried it by myself at noon today, and it turned out that I admired myself a little bit, hahaha!


Old Beijing Fried Noodles

1. Prepare the ingredients for the fried sauce: first use cool white to open the dry yellow sauce, and the water is slightly more than the dry yellow sauce; second, cut the pork belly into cubes; third use warm water to soak the mushrooms and dice; fourth dozens of three eggs; fifth preparation Good green onion, ginger and garlic, mince.

Old Beijing Fried Noodles recipe

2. Prepare dishes: authentic old Beijing fried noodles with 8 dishes, soy, cucumber, bean sprouts, radish, cabbage, green garlic is a must. I dare not eat bean sprouts sold outside, so there is no such thing as bean sprouts. Green garlic is not available. In order to make up 8 dishes, I just thought of changing the 7 dishes I bought into 8 dishes, that is, celery leaves. I also saw celery leaves as cooking yards in old Beijing people during the Bei Piao period. Soy beans should be soaked in water three hours in advance for easy cooking.

Old Beijing Fried Noodles recipe

3. The first step in fried sauce is scrambled eggs. Put a little oil in the pan, and when the oil is hot, put the eggs in the pan and fry them out.

Old Beijing Fried Noodles recipe

4. The second step in the sauce is to fry the pork belly. Pour in the right amount of oil, add the chopped green onion, ginger and garlic when the oil is 8 minutes hot, then pour in the pork belly and stir fry. The key to this step is to fry the pork belly a little bit, and fry the oil in the pork belly as much as possible so that the sauce will be more fragrant.

Old Beijing Fried Noodles recipe

5. The third step of the fried sauce is to add the diced mushrooms when the pork belly is dry and stir fry for another minute or two.

Old Beijing Fried Noodles recipe

6. The fourth step of the jajang is to add the drained yellow sauce and cook for 5 minutes.

Old Beijing Fried Noodles recipe

7. The fifth step of the fried sauce is to add the fried eggs in advance and stir-fry for one minute.

Old Beijing Fried Noodles recipe

8. The sixth part of the sauce is to add water to soak the mushrooms. Fresh and fragrant. Turn off the fire after the water is boiled.

Old Beijing Fried Noodles recipe

9. The seventh step of the fried sauce is to take it out of the pot, and sprinkle a little chopped green onion on the topped fried sauce.

Old Beijing Fried Noodles recipe

10. Boil soybeans, cut cucumbers, cut white radishes, blanched beans, blanched cabbage, blanched celery, blanched celery leaves, and blanched spinach. The key to this step is that it is best to change the water after blanching one dish before blanching another one, so as not to affect the taste. When blanching vegetables, you can add a little salt to prevent the loss of vitamins in the vegetables. Cucumber and radish can be cut into long pieces and eaten directly with sauce.

Old Beijing Fried Noodles recipe

11. The last step of the fried noodles is to cook the noodles. When cooking the noodles, you can put a little salt in the pot so that the noodles taste better and are not easy to stick. After the dough is cooked, pass the dough with cold water. Put on the fried sauce, the food code, and then a new clove or two of garlic, it feels like...Mrs. Mei.

Old Beijing Fried Noodles recipe


When frying the sauce, there is water in the drained yellow sauce, which will splash when you pour it into the sauce and stir fry. It is best to wear long-sleeved clothes to avoid scalding your delicate arms.


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