Beijing Fried Sauce Noodles with Mushrooms and Tofu

By Sprig Originals ✓ · cooked up in Sprig

A deeply savory Beijing classic rebuilt without a scrap of pork: finely diced shiitake, cremini and pressed tofu are fried in oil until browned, then slow-simmered in sweet bean sauce and fermented soybean paste until the sauce turns glossy and jammy. Spoon it over hot wheat noodles with a pile of crunchy raw cucumber, radish and scallion, then toss everything at the table so every strand gets coated.

Ingredients

• 6 tbsp sweet bean sauce (tianmianjiang)
• 2 tbsp fermented yellow soybean paste (huangdoujiang)
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp granulated sugar
• 3/4 cup mushroom soaking liquid or water

• 6 dried shiitake mushrooms
• 8 oz cremini mushrooms
• 14 oz extra-firm tofu, drained
• 5 tbsp neutral oil
• 4 scallions, white parts minced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tsp toasted sesame oil

• 1 lb fresh thick wheat noodles
• 1 English cucumber, cut into fine matchsticks
• 4 radishes, thinly julienned
• 1 cup mung bean sprouts
• 1/2 cup shelled edamame, thawed
• 2 scallions, green parts thinly sliced

Instructions

1. Put the dried shiitake in a bowl and cover with 1 1/2 cups boiling water. Soak 20 minutes, until fully softened. Lift out the mushrooms, squeeze them over the bowl, and reserve the soaking liquid (leave the grit behind in the last tablespoon). Trim off the tough stems and cut the caps into 1/4-inch dice.
2. Cut the cremini mushrooms into 1/4-inch dice. Wrap the tofu in a clean towel, press firmly with your palms for 30 seconds to expel water, then cut it into 1/4-inch dice as well — you want everything the same small size so the finished sauce is chunky, not soupy.
3. In a small bowl, stir together the sweet bean sauce, yellow soybean paste, soy sauce, Shaoxing wine, sugar and 3/4 cup of the reserved mushroom soaking liquid until smooth. This pre-thinning keeps the pastes from scorching in the wok.
4. Heat 3 tablespoons of the oil in a wok or large skillet over medium-high heat until it shimmers. Add the diced tofu in an even layer and fry 6 to 8 minutes, turning every couple of minutes, until the cubes are golden and firm at the edges. Scrape onto a plate.
5. Add the remaining 2 tablespoons oil to the pan along with both diced mushrooms and a pinch of salt. Cook over medium-high, stirring occasionally, for 8 to 10 minutes: the mushrooms will release liquid, then the pan will go dry and they will start to brown and smell nutty. Do not rush this stage — it is where the meaty flavor comes from.
6. Reduce heat to medium. Add the scallion whites, garlic and ginger and stir constantly for 1 minute, until fragrant.
7. Pour in the sauce mixture and return the fried tofu to the pan. Bring to a gentle bubble, then lower the heat and simmer, stirring every couple of minutes, for 12 to 15 minutes, until the sauce is thick, dark and glossy and a spoon dragged through the pan leaves a clear trail. Stir in the sesame oil and turn off the heat. Taste and add a splash more soaking liquid if it has tightened past a spoonable consistency.
8. While the sauce simmers, bring a large pot of water to a rolling boil. Cook the fresh wheat noodles according to package timing, usually 3 to 5 minutes, until just chewy. Drain and rinse briefly under warm water to remove surface starch, then shake dry.
9. Divide the noodles among four deep bowls. Spoon a generous ladle of the zhajiang into the center of each and arrange cucumber, radish, bean sprouts, edamame and scallion greens around the edge. Bring to the table and toss hard with chopsticks before eating so the sauce coats every strand.

Chef's tips

Nutrition (per serving, estimated)

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