Braised Noodles with Green Beans
Braised noodles with green beans is a lazy-person dish, simple to make, convenient and tasty.
Ingredients and Tools
- Fresh noodles (chive-leaf or erxi <see the section at the bottom about noodle thickness differences)
- Meat (preferably pork belly)
- Salt
- Green beans
- Chicken bouillon
- Oyster sauce
- MSG
- Thirteen-spice
- Light soy sauce
- Dark soy sauce
- Scallion
- Garlic
- Ginger
- Hot water
- Kitchen knife
Measurements
- Fresh noodles 300g.
- Meat 100g.
- Green beans 150g.
- Salt amount: 2g.
- Cooking oil amount: 10 - 18 ml.
- Chicken bouillon amount: 2g.
- Light soy sauce amount: 10ml.
- Oyster sauce amount: 5g.
- Thirteen-spice amount: 1g.
- Dark soy sauce amount: 5ml.
- MSG amount: 1g.
- Hot water amount: 150ml.
- Scallion 10g.
- Ginger 5g.
- Garlic 10g. Using the above conditions, calculate the planned ingredient ratios.
Steps
- Cut the green beans into 5cm - 6cm segments.
- Cut the scallion into 1cm - 2cm segments.
- Cut the ginger into long strips of 1mm x 1mm x 3cm.
- Smash the garlic on the cutting board and chop to 1mm pieces.
- Cut the pork belly into 2mm-thick slices.
- First heat the wok, evaporate all moisture in the wok; place your hand 10cm above the bottom and you should feel noticeable heat.
- Add the measured cooking oil, hold the wok handle 5cm away from the burner and shake the wok so the oil coats two-thirds of the wok (from bottom up). > ps: If using a nonstick pan, ignore the above and just wait 3-5 seconds for the oil to heat.
- Add all the ginger and all the scallion segments, stir-fry to release fragrance for 5 seconds (note: there is a risk of oil splatter; wearing gloves or taking protective measures is recommended).
- Add all the meat slices. After adding, do not rush to stir; let sit for 5 seconds, then stir-fry so all the meat is coated with oil.
- Keep stir-frying the meat. Once all slices have changed color, evenly drizzle in the prepared light soy sauce along the side of the wok and stir-fry evenly.
- Add the prepared salt, dark soy sauce, oyster sauce, thirteen-spice, chicken bouillon, and all the prepared green beans in order; stir-fry for 2 minutes.
- Add the prepared hot water.
- When the water boils, use a spoon to scoop out 1/2 of the broth in the wok (note: do not scoop out the vegetables).
- Spread all the noodles flat on top of the vegetables.
- Cover with a lid and braise over medium heat for 5 minutes.
- Open the lid and use a spoon to evenly sprinkle the reserved broth over the noodles, one spoonful at a time.
- Cover with a lid and braise over medium heat for 3 minutes.
- Open the lid and evenly sprinkle in all the garlic and MSG. > ps: There may still be water in the wok at this point; if you want it wetter, turn off the heat, otherwise do not turn it off.
- Continuously stir with chopsticks to mix the vegetables and meat evenly.
- Turn off the heat.
Notes
- Maoxi (as the name suggests, like hair; actually a bit like thin vermicelli)
- Xi (a bit thicker than maoxi, like xiangtou)
- Erxi (about as thick as typical stir-fried noodles)
- Sanxi (slightly thicker than erxi; it eats like thick glass noodles, but if the noodles are pulled with good chew, it tastes very satisfying)
- Jiuyue (this is as wide as chive leaves)
- Dakuan (like the wide flat noodles you get in malatang). If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.