Noodles with shredded chicken and pork dumplings 雞絲麵 / 水餃

Ingredients
1 packet Beijing noodles (500g) - Serve 2 to 3
1 piece cooked chicken breast or roasted chicken, shredded
2 cloves garlic, finely chopped
1 tbsp ground bean paste
1 tbsp dark soy sauce
1 tsp sugar
Cornstarch to thicken sauce
1 tsp sesame oil
Oil for cooking
Water

Method
Add salt and noodles in boiling water and cook the noodles till tender according to packet's instruction. The Beijing noodles took about 9 minutes to cook. Drain and toss the noodles with some sesame oil. Set aside.

To save time, prepare the sauce while waiting for noodles to be cooked. Sauté some chopped garlic with oil in a frying pan till fragrant. Add the bean paste and sauté for another minute. Pour in some water, followed by dark soy sauce and sugar. Thicken the sauce by adding cornstarch mixture.

To serve, pour the gravy over noodles. Topped with shredded meat.

Note
As I cooked the noodles in a haste, I have only added the shredded chicken. You can make it a more nutritious meal by including more ingredients such as shredded carrots, cucumbers, mushrooms and beansprouts. Add some cut chili or chili paste to make the sauce spicy for some added kick.

Some shrimp and pork dumplings to go with the noodles. The dumplings are boiled, drained and served with shredded fresh ginger and vinegar.