China · Home-style

Braised Noodles with Green Beans

Name: Braised Noodles with Green Beans
Prep time: 22 min
Cook time: 20 min
Total time: 42 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: fresh wheat noodles 300 g; pork 100 g; green beans 150 g; amount of salt 2 g; amount of cooking oil 8 ml; amount of chicken bouillon powder 2 g; amount of light soy sauce 10 ml; amount of oyster sauce 5 g; amount of thirteen-spice blend 1 g; amount of dark soy sauce 5 ml; amount of MSG 1 g; amount of hot water 150 ml; scallions 10 g; ginger 5 g; garlic 10 g

Fresh noodles steamed over pork and long beans in a soy braise, finished with garlic and a splash of the cooking liquid.

42 minutes · 4 servings · Moderate

This is a one-pot northern dish in which the noodles go in raw and cook in the steam rising from the beans and meat below. Half the braising liquid is ladled off before the noodles go in, then spooned back over them, which steams them from above while the sauce reaches them from below. The vegetables are deliberately left on the bottom so they stay whole rather than being stirred into mush.

Ingredients

fresh wheat noodles300 g
pork100 g
green beans150 g
amount of salt2 g
amount of cooking oil8 ml
amount of chicken bouillon powder2 g
amount of light soy sauce10 ml
amount of oyster sauce5 g
amount of thirteen-spice blend1 g
amount of dark soy sauce5 ml
amount of MSG1 g
amount of hot water150 ml
scallions10 g
ginger5 g
garlic10 g

Directions

1
Cut the green beans into segments five to six centimeters long.
2
Cut the scallions into pieces one to two centimeters long.
3
Cut the ginger into strips one millimeter by one millimeter by three centimeters.
4
Crush the garlic on the board and chop it to about one millimeter.
5
Cut the pork belly into slices two millimeters thick.
6
First heat the pan until all the moisture is gone, then hold your hand ten centimeters above the bottom until you can feel a clear warmth.
7
Add the measured cooking oil and, holding the handle about five centimeters above the flame, swirl the pan so the oil coats two thirds of the surface from the bottom up.
8
Add all the ginger and all the scallion and fry for five seconds until fragrant; note that oil will spit, so gloves or other protection are worth using.
9
Add all the pork and leave it undisturbed for five seconds before tossing, so that every piece is coated in oil.
10
Keep the pork moving until it has all changed color, then pour the measured light soy sauce evenly around the edge of the pan and toss.
11
Add the measured salt, dark soy sauce, oyster sauce, thirteen-spice blend, chicken bouillon powder and all the green beans and fry for two minutes.
12
Add the measured hot water.
13
Once it boils, ladle out half the liquid from the pan; be careful not to scoop out the vegetables.
14
Spread all the noodles flat over the vegetables.
15
Cover and steam over medium heat for five minutes.
16
Uncover and spoon the reserved liquid over the noodles evenly, a ladle at a time.
17
Cover and steam over medium heat for another three minutes.
18
Uncover and scatter the garlic and MSG in evenly.
19
Toss constantly with chopsticks so the vegetables and meat are evenly mixed through.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.