Old Beijing fried noodles - Emointhekitchen

emointhekitchen

Zhajiangmian originated in Shandong, China and is a popular dish that has evolved into distinct versions across many cuisines both within and beyond China. The most well-known variation is arguably Beijing zhajiangmian (北京炸醬麵), which is recognized as one of the Ten Great Noodles of China (中國十大麵條).
The name “zhajiangmian” translates to “fried sauce noodles” in English and is often referred to simply as “Beijing noodles.”

Umami (MSG)

In addition to the unique taste of the dish, there is an interesting ingredient that has been used to enhance flavours for over a century. This ingredient, monosodium glutamate (MSG), was discovered in 1909 and is known for providing the ‘umami‘ (うま味) taste. ‘Umami’ is the fifth basic flavour, alongside sweet, bitter, salty, and sour. The word ‘umami’ derives from the Japanese term for delicious.
MSG has had a controversial history, with concerns about its potential health effects. However, studies have shown that MSG is less toxic than table salt. Extensive research conducted by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) in 1987, as well as later inquiries, did not find substantial health risks associated with MSG consumption. As a result, no safe daily intake limit was established.

Despite the lack of evidence indicating significant health risks, the European Food Safety Authority (EFSA) took a precautionary approach and set an acceptable daily intake for glutamates, including MSG, at 30 mg/kg of body weight. This decision was made in July 2017. Overall, the use of MSG in cooking continues to be a matter of personal preference, and many people enjoy the enhanced flavours it adds to dishes like the one mentioned above.

We need:

250g pork (pork belly or minced pork)
1 onion
ginger powder
2 cloves garlic
150g peas
1 cucumber
Tianmian sauce
soybean paste
cornstarch
MSG
100g sweet bean noodles

Procedure:

Heat the oil in a saucepan. When the oil is hot, gradually add the pork belly or minced pork, onion, ginger and garlic to the pot and fry while constantly stirring. When the pork changes colour, add soybean paste, Tianmian sauce and water, turn on medium heat and cook. During this time, depending on the sauce, add water appropriately. It will be better if it simmers for a while. When the water is almost dry, add cornstarch, add MSG, mix evenly, and the sauce is ready.

Add the peas and oil to the pan and blanch. Set aside. In addition, cook the noodles in a pot. Cook the noodles in boiling water until they are done. Drain them in cold water and place them in a bowl for later use. Prepare side dishes, mostly sliced cucumbers, carrots, bean sprouts, mushrooms, etc. Today I prepared sliced cucumbers. Noodles and peas pour over the fried sauce. Garnished with fresh cucumbers. Enjoy!