PEKING-STYLE NOODLES RECIPE | BBC GOOD FOOD
Delectable Peking-style noodles
Provided by Ken Hom
Categories Lunch, Main course, Supper
Total Time 50 minutes
Cook Time 50 minutes
Yield 6
Number Of Ingredients 17
Steps:
- If you are using fresh noodles, blanch them first for 3-5 minutes in boiling water. If you are using dried noodles, cook them in boiling water according to packet instructions.
- Plunge them in cold water, drain thoroughly, toss them in the sesame oil and set aside until you are ready to use them. Covered with cling film, they can be kept for up to 2 hours in the refrigerator.
- Heat a wok or large frying pan until hot. Add the groundnut oil and, when it is very hot, add the garlic, ginger and spring onions. Stir fry for 15 seconds, then add the pork. Stir well to break up and stir fry for 2 minutes or more until the pork loses its pink colour.
- Add the rest of the ingredients except the spring onion garnish, stirring all the time. Bring to the boil, turn the heat down low and simmer for 5 minutes.
- Plunge the noodles into boiling water for 30 seconds or until they are just heated through, then drain well in a colander or sieve. Quickly tip the noodles into a large bowl and pour the hot sauce over the top. Mix everything together loosely then sprinkle on the spring onions and serve.
Nutrition Facts : Calories 435 calories, FatContent 18 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 23 grams protein, SodiumContent 3.77 milligram of sodium
PEKING DUCK NOODLE SOUP RECIPE - FOOD.COM
Make and share this Peking Duck Noodle Soup recipe from Food.com.
Total Time 3 hours 55 minutes
Prep Time 0S
Cook Time 3 hours 55 minutes
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the broth:.
- In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
- For the duck soup:.
- Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
- To serve:.
- Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.
Nutrition Facts : Calories 137.6, FatContent 10.5, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 307.8, CarbohydrateContent 10.3, FiberContent 2.9, SugarContent 4.5, ProteinContent 2.3
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