China · Henan
Henan Steamed Noodles
Wheat noodles steamed soft, then tossed with pork, garlic scapes and a soy sauce braise until deeply colored.
This is how wheat noodles are handled in much of the north: steamed rather than boiled, which makes them soft enough to eat with a spoon and sturdy enough to take a heavy sauce. The trick is to steam them first, then finish them in the wok with the vegetables and the braising liquid, so the noodles absorb flavor without falling apart. Henan households steam a large tray at once, which turns a noodle dish into a meal for a crowd.
Ingredients
- dried wheat noodles300 g
- pork belly350 g
- garlic scapes150 g
- cooking oil5 ml
- light soy sauce15 ml
- dark soy sauce10 ml
- oyster sauce5 ml
- salt2 g
- chicken bouillon powder2 g
- thirteen-spice blend1 g
- scallion10 g
- ginger5 g
- garlic10 g
- cooking wine5 ml
- sesame oil5 ml
Directions
- 1
Fill a pot with water to about seventy percent, bring it to a boil and set a steamer over it.
- 2
Spread the noodles evenly on the steamer, drizzle over five milliliters of oil and spread it around, then steam for fifteen minutes.
- 3
Lift out the noodles and the steamer, set them aside and pour off the water.
- 4
Julienne the ginger.
- 5
Crush the garlic on the board and chop it fine.
- 6
Season with dark soy sauce, light soy sauce, oyster sauce, salt, chicken bouillon powder and the thirteen-spice blend and stir-fry for one minute.
- 7
Add five hundred milliliters of water, enough to cover the vegetables, and simmer for one minute.
- 8
Add the steamed noodles and stir constantly for three minutes until every strand is evenly colored, then turn off the heat.
- 9
Tip the noodles and vegetables into a serving bowl.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.