Asian Recipes

Chinese Noodles with Vegetables, Bacon and a Touch of Dijon Mustard

Chinese Noodles with Vegetables Bacon and a Touch of Dijon Mustard

In today’s recipe I decided on some Chinese wheat noodles (not rice) with egg, very similar to the Japanese noodles in the previous recipe. The big difference is that these are made with a slightly salty pasta (so when cooking them we don’t need to add salt) and they don’t have a curl because they don’t have kansui , also with respect to the most famous pasta in Spain, the Italian one, we only need 4 to 5 minutes for cooking.

Who invented pasta? Six years ago, the world’s oldest noodle was discovered in Lajia, China, in the Yellow River area of ​​Qinghai. Said to be 4,000 years old and made from millet and mushroom, the first written reference to these comes from the Eastern Han Dynasty between 25 and 220 CE. So according to the Chinese they are the first creators of the pasta in the form of thread. Several legends say that Marco Polo arrived in Italy from his travels in the East with this paste, but it has been proven that this is not true and there is evidence that it was known in Greece and Italy since ancient times. In Arab Spain there are written references to the noodles (aletería) since the 12th century. Everyone tries to defend its veracity, but the best of all is that today we have it in our homes,

After a master class by Valentín with his Noodles with chicken and vegetables , I present to you a tuned recipe, similar in essence but very different in ingredients. And it has occurred to me to have Western flavors and mix them with an Asian touch, a little ratatouille with garlic and Dijon mustard on one side and ginger, soy and noodles on the other. I can assure you that the result is magnificent, you just have to try them.


  • For the tomato sauce: extra virgin olive oil, 100 ml.
  • 2 cans of whole peeled tomatoes (780 gx 2) (drained 480 gx 2, without the water)
  • Salt and freshly ground black pepper (to taste)
  • For the ratatouille with bacon: 5 tablespoons of olive oil, 2 onions, 2 cloves of garlic, 4 tomatoes, 1 large courgette, 1 red and one green pepper, 4 thick slices of bacon, 1 tablespoon of Dijon mustard, 3 tablespoons of Kikkoman soy, salt (little because we have added soy) and 1/2 teaspoon of ground ginger.
  • A package of Chinese egg or wheat noodles of 300 g. or 2 packages of Nissin brand Yakisoba (100 g x 2)

Preparation of Concentrated Tomato Sauce

  1. We open the can of whole peeled tomatoes and remove the excess liquid (tomato water) since in this case we are only going to use the pulp. It can be kept in a jar for another future recipe with tomato water or put this water in a saucepan and reduce for 15 minutes to have concentrated tomato paste.
  2. Put the extra virgin olive oil and the tomatoes in a saucepan, cut them in half with the help of a wooden spoon. We leave poaching until they reduce to less than half their size, about 15 minutes over high heat, stirring continuously so that they do not stick to the pan.
  3. Add a teaspoon of sugar to reduce acidity, a pinch of salt and freshly ground black pepper, stir everything well, combining flavors.
  4. We try and rectify with salt, although it is most likely that it is not necessary. Stir for a few minutes and remove from heat. Reserve to add to the ratatouille.

Preparation of the Ratatouille

  1. To prepare a good ratatouille we need some good ingredients from the garden: tomatoes, onions, a few cloves of garlic, peppers and courgettes (in some cases I have prepared it with aubergines, it depends on the taste of each one and what you have in the fridge) . The most important thing for it to come out well is the cooking order: first the onions, then the peppers, the courgettes and finally the tomatoes.
  2. We wash the vegetables very well. Cut the garlic cloves into slices, the onion into julienne strips (in more or less equal and narrow strips), the peppers, the tomatoes and the courgette into medium-sized quarters, of the ” Brunoise type “, which is usually 0.5 centimeters thick. For those who are new to the kitchen and who are making this recipe for the first time, I advise you to first cut into slices and then make equal cuts first horizontally and then vertically.
  3. This type of cut is also called “the gardener”.
  4. Add the extra virgin olive oil to the pan and first fry the onions and garlic. Once they are coloured, add the zucchini, peppers and tomato. It will take approximately 10 minutes over medium heat, remember that we have to stir so that it does not burn and stick to the pan. Add the tomatoes and let everything cook over low heat for about 15 minutes.
  5. When there are 5 minutes left to cook, add the chopped bacon.
  6. We rectify salt and pepper and let everything reduce a little. We add the concentrated tomato sauce that we have reserved and the ginger powder, we mix everything well to mix flavors. Remove from the heat and drain the remaining liquid, reserve.

Chinese Noodle Cooking

While we are preparing the ratatouille, we add the noodles to a saucepan with very hot water and without salt. Be careful because these noodles take less time to cook than Italian pasta, generally requiring less than 5 minutes to reach al dente. In fact, some noodles reach this state in less than a minute, being ready to serve. So 4 minutes is enough, we remove them from the heat and drain to add when the ratatouille is done. We do not throw the liquid away.

Presentation of the Dish

  1. Put the drained ratatouille in a flat saucepan (it is not necessary to add it all, the rest is put together in a pot with the liquid that is left over and you can use it for another recipe) and top it off with a teaspoon of Dijon mustard, the sour mustard taste.
  2. Add the freshly made noodles or Chinese noodles to the pan and mix everything with a spoon so that the flavors come together well.
  3. We decorate each plate with a little chopped coriander and sprinkle it on top of the Chinese noodles. We serve them warm, with or without chopsticks.

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