Chinese Beijing Noodles

Chinese Beijing noodles are a great way to bring a little bit of the East to your dinner table. This dish combines the freshness of vegetables with the delicious flavors of noodles and Chinese style sauces. The flavors were originally developed in Beijing, China, and have now been brought to your kitchen. This dish is best served with a side of hot, cooked white or brown rice.


-10 ounces of stir-fry noodles
– 2 cloves of garlic, minced
– 2 tablespoons of vegetable oil
– 1/2 teaspoon of finely grated ginger
– 1 cup of diced onions
– 1/2 cup of diced carrots
– 1/2 cup of snow peas
– 1/2 cup of red bell pepper
– 1/2 cup of diced mushrooms
– 1/4 cup of hoisin sauce
– 1 teaspoon of soy sauce
– 2 tablespoons of sesame oil


1. Bring a pot of water to a boil, and cook the noodles according to the directions on the package. Once done, drain and set aside.

2. Heat a wok or large skillet over medium heat, then add the vegetable oil and garlic. Stir fry for 30 seconds, or until garlic has become fragrant.

3. Add ginger, onions, carrots, snow peas, bell pepper, and mushrooms, and continue stirring and cooking for 3 minutes, or until vegetables have softened.

4. Add the cooked noodles and stir to combine.

5. In a separate bowl, mix together hoisin sauce, soy sauce, and sesame oil and then add to the wok. Stir until ingredients are well combined and heated through.

6. Serve hot, with cooked white or brown rice. Enjoy!