Peking Noodles
Peking Noodles



  • 350g egg noodles
  • 1.5 tbsp each of sesame and groundnut oil
  • 1.5 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 3 tbsp chopped spring onions
  • 450g minced pork
  • 3.5 tbsp yellow bean sauce
  • 1 tbsp chilli bean sauce
  • 1.5 tbsp dry sherry
  • 2 tbsp soy sauce
  • 2 tsp salt
  • ½ tsp black pepper
  • 2 tsp chilli oil
  • 2 tsp sugar
  • 300ml hot chicken stock
  • Cook the noodles according to pack instructions, then plunge in cold water, drain, and toss in sesame oil. Set aside.
  • Heat a wok and add the groundnut oil, then stir-fry the ginger, spring onion and garlic for 20 seconds before adding the mince. Stir fry for 2 mins until it’s no longer pink, then chuck in the rest of the ingredients. Simmer for 5 mins. Reheat the noodles in boiling water for 30 seconds, then toss in the wok with the rest of the ingredients. Serve immediately.
20 mins
6 serving

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