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Foodie Thursday

Resident cook Nigel Barden serves up a dish for Foodie Thursday.

1 hour, 55 minutes

Last on

Thu 18 Feb 2016 17:05
Â鶹ԼÅÄ Radio 2

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  • Spandau Ballet

    Instinction

    • Spandau Ballet - Singles Collection.
    • Chrysalis.

  • Adele

    When We Were Young

    • 25.
    • XL Recordings.

  • David Bowie

    Changes

    • David Bowie - Best Of Bowie.
    • EMI.

  • P!nk

    Just Like A Pill

    • Now That's What I Call No.1's (Various Artists).
    • EMI.

  • Anita Ward

    Ring My Bell

    • Songs Of Love.
    • Big Break Records.
    • 9.

  • Gilbert O’Sullivan

    No Way

    • (CD Single).
    • Union Square Music.
    • 001.

  • Neil Diamond

    Beautiful Noise

    • Neil Diamond - Beautiful Noise.
    • Columbia.

  • T. Rex

    Get It On

    • Million Sellers Vol.19 - The Seventie.
    • Disky.

  • Lissie

    Don't You Give Up On Me

    • (CD Single).
    • Cooking Vinyl.

  • Mike Oldfield

    Tubular Bells, Part One

    • Greatest Hits Of The 70's (Various).
    • Disky.

  • Lukas Graham

    7 Years

    • (CD Single).
    • Warner Bros.

  • The Band

    The Night They Drove Old Dixie Down

    • EMI.

  • Suede

    She's In Fashion

    • (CD Single).
    • Nude Records.

  • Josef Salvat

    Open Season

    • (CD Single).
    • Columbia.
    • 001.

  • The Unthanks

    Died For Love

Beijing Bolognese

by MiMi Aye from Noodle! 100 Amazing Authentic Recipes (Absolute Press)Ìý

This noodle dish, popular throughout China, is known colloquially in US Chinatowns as ‘Chinese Spaghetti’ or ‘Beijing Bolognese’ due to the familiar combination of thick noodles & rich meat sauce.

Serves 4

Prep time 20 mins

Cook time 30 mins

Ingredients

400g fresh Shanghai noodles (cui mian), or you can substitute 250g dried standard thick wheat noodles (lo mein) or medium egg noodles

1 tsp groundnut oil

Ìý

For the stir-fry

2 tbsp groundnut oil

200g pork belly, finely chopped

200g minced pork

4 cloves garlic, finely chopped

1cm piece of fresh root ginger, peeled & finely chopped

6 spring onions (white parts only; save the green parts for the garnish), finely chopped

Ìý

For the sauce

100ml Chinese rice wine or dry sherry

4 tbsp yellow soybean sauce (or substitute with brown or black bean sauce)

4 tbsp sweet wheat sauce (tianmianjiang), or 2 tbsp hoisin sauce mixed with 2 tbsp Indonesian sweet soy sauce (kecap manis)

1 tbsp golden caster sugar

2 tbsp light soy sauce

2 tbsp dark soy sauce

Ìý

To garnish

100g beansprouts, topped & tailed

1 Asian or Lebanese cucumber, or ½ regular cucumber, peeled, deseeded & julienned

6 spring onions (green parts only), julienned

Ìý

Method

Start with the stir-fry.Ìý Heat the oil in a wok or large frying pan on a medium-high heat.Add the pork belly, minced pork, garlic, ginger & spring onion white parts & stir-fry for 4-5 mins until the meat is no longer pink & it all smells fragrant.Add all the sauce ingredients & mix thoroughly, then stir-fry for a further 2-3 mins, breaking up the minced pork into small pieces.Ìý Add 50ml water & bring to the boil.Ìý Turn the heat down to medium-low & simmer the pork sauce for 15 mins.

Meanwhile, blanch the beansprouts by pouring just-boiled water over them & draining straight away; set to one side.

If using Shanghai noodles blanch them by pouring just-boiled water over them in a bowl & leaving them for 5 mins.

If using dried noodles, cook according to the packet instructions.Ìý Drain the noodles, then toss with the oil to prevent them from sticking.

Divide the noodles between 2 noodle bowls & top with the pork sauce, cucumber, beansprouts & spring onion greens.Ìý

Serve with chopsticks & Chinese spoons, telling the diners to stir the noodles before eating to make sure the sauce is evenly distributed.

Broadcast

  • Thu 18 Feb 2016 17:05
    Â鶹ԼÅÄ Radio 2