Noodles with Spicy Brown Sauce

A delicious Beijing pork noodle dish taken from China: The Cookbook

Preparation time: 10 minutes, plus 10 minutes marinating time
Cooking time: 10 minutes
Serves: 4 


7 oz/200 g Lean Pork, cut into thin strips
2 teaspoons light soy sauce
1/2 teaspoon granulated sugar
1 tablespoon plus 1 teaspoon cornstarch (cornflour)
3 tablespoons vegetable oil
3 cloves garlic, chopped
1 tablespoon chopped sichuan preserved mustard greens, trimmed, rinsed and chopped
2 tablespoons hoisin sauce
1 tablespoon chili sauce
1 tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon dark soy sauce
1 lb 5 oz/600 g dried wheat noodles
1/3 cucumber, shredded


Combine the pork, 1 teaspoon light soy sauce, the sugar, 1 teaspoon cornstarch (cornflour), and 1 tablespoon water in a bowl, mix well, and marinate for 10 minutes. Mix in 1 tablespoon oil.

Heat the remaining 2 tablespoons oil in a wok or large skillet (frying pan) over medium-high heat, add the garlic, and stir-fry for 1 minute until fragrant.

Add the pork, preserved mustard greens, hoisin and chili sauces, ketchup, and remaining 1 teaspoon light soy sauce. 

Stir-fry for another 2-3 minutes until the pork is cooked through. Add the salt and ½ cup (4 fl oz/120 ml) water, bring to a boil, and then stir in the dark soy sauce.

In a small bowl, mix the remaining 1 tablespoon cornstarch with 2 tablespoons water and stir this mixture into the wok. Bring to a boil, stirring, for 30 seconds to thicken the sauce.

Meanwhile, bring a large saucepan of water to a boil, then add the noodles. Cook according to the package directions until just tender. Drain, then transfer to a large bowl or 4 individual serving bowls. Pour over the brown sauce, top with the shredded cucumber, and serve.


The definitive cookbook bible of the world’s most popular and oldest cuisine

In the tradition of bestsellers including Mexico and The Nordic Cookbook comes the next title in the multimillion-selling national cuisine series, China: The Cookbook. Featuring more than 650 recipes for delicious and authentic Chinese dishes for the home kitchen, this impressive and authoritative book showcases the culinary diversity of the world’s richest and oldest cuisines with recipes from the eight major regions and numerous minor regions.