Peking Style Noodles Food

PEKING DUCK NOODLE SOUP

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.

BEIJING NOODLES

Steps:

• Place the dried shiitake in a bowl, add the boiling water, and set aside to soften for about 15 minutes. With a box grater or in a food processor, coarsely grate the tofu. Slice the moonlight mushrooms, mince or press the garlic, and chop the onion. Bring a large covered pot of salted water to a boil for cooking the pasta.
• In a large skillet on medium heat, warm the oil and sauté the onion, garlic, salt, and pepper for about 7 minutes, until the onions are translucent. Stir in the sliced mushrooms and grated tofu and cook, stirring frequently, for about 5 minutes, until the mushrooms begin to release their juices.
• Meanwhile, remove the softened shiitake from the bowl. If there are large stems, cut them off and discard. Slice the caps and add to the skillet. Add 3/4 cup of the shiitake soaking liquid (pour the liquid with care so that any gritty residue is left behind in the bowl). Add the sweet bean sauce and the vinegar and stir occasionally until the sauce is hot, about 5 minutes. If the sauce is too thick, add a little water.
• While the sauce is simmering, cook the pasta until al dente and prepare the toppings; we like to serve the toppings at the table in separate bowls so that diners can choose their own. Drain the pasta.
• Serve Beijing Noodles in individual bowls: a helping of noodles topped with some sauce, and then the toppings.
• Ingredient Notes
• Look for Chinese sweet bean sauce in Asian markets. It usually comes in 6- or 16-ounce cans. Leftover sauce can be stored in a jar in the refrigerator for several months.
• Stir some Chinese chili paste into the sauce.
• Stir a few drops of dark sesame oil into the noodles.
• Serving & menu idea
• If you want a simple dessert, try the Orange Vanilla Shake (page 281).