Imagine a dish that transports you straight to the bustling streets of Beijing, where every bite is a symphony of bold flavors and comforting textures. Our Peking Meat Sauce for Noodles is not just a recipe—it's a culinary adventure that promises to elevate your home cooking from ordinary to extraordinary. In just 45 minutes, you'll create a restaurant-quality meal that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb ground pork
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 2 tbsp hoisin sauce
- 1 tbsp chili paste
- 1 cup chopped scallions
- 1 lb noodles
Instructions
- Begin by gathering all your ingredients: 1 lb of ground pork, 2 tbsp of soy sauce, 1 tbsp of rice wine, 2 tbsp of hoisin sauce, 1 tbsp of chili paste, 1 cup of chopped scallions, and 1 lb of noodles.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add the noodles and cook according to the package instructions until al dente. This usually takes about 6-8 minutes. Stir occasionally to prevent sticking.
- While the noodles are cooking, prepare the meat sauce. In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the ground pork.
- Cook the ground pork, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes. Make sure there are no pink bits remaining.
- Once the pork is cooked, add the soy sauce, rice wine, hoisin sauce, and chili paste to the skillet. Stir well to combine all the ingredients, ensuring the pork is evenly coated in the sauce.
- Continue to cook the meat sauce for an additional 5-7 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking and to ensure even cooking.
- When the noodles are done cooking, drain them in a colander and rinse briefly under cold water to stop the cooking process. This will also help prevent them from sticking together.
- Once the meat sauce is ready, remove it from the heat and stir in the chopped scallions. Reserve a few scallions for garnish if desired.
- To serve, place a portion of noodles in a bowl and top with a generous amount of the Peking meat sauce. Garnish with the reserved scallions if using.
- Enjoy your homemade Peking Meat Sauce for Noodles while hot!
Tips
- Choose high-quality ground pork with a good fat content for maximum flavor and juiciness.
- Use authentic Chinese rice wine for the most genuine taste, but if unavailable, a dry sherry can work as a substitute.
- Control the heat level of your chili paste to suit your spice tolerance.
- For extra depth of flavor, consider adding a small amount of minced garlic or ginger when cooking the pork.
- Don't overcook the noodles—aim for al dente to maintain the perfect texture.
- If you want a glossier sauce, add a small cornstarch slurry during the final minutes of cooking.
- Fresh scallions are key to bringing brightness and freshness to the dish, so chop them just before serving.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 30g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 85mg
