Braised Noodles with Beans
Braised noodles with beans is a traditional specialty food in northern China, but it is relatively rare in southern China. When braising noodles we use steam to simmer the noodles. The noodles are spread over the beans and pork in the broth, and the hot steam soaks into the noodles while the beans and pork are braised by the liquid. When we make this dish, we use raw alkali noodles for cooking, because the alkali noodles can not only absorb the flavor of the soup better during cooking, but also ensure it is al dente. Raw noodles are used because cooked noodles will absorb more water after being cooked for a long time, which causes the noodles to become too soft, degrading the texture of the noodles.
Equipment
- 1 wok
Ingredients
Main ingredient:
- 200 grams raw alkaline wheat noodles (round or flat)
Accessory Ingredients:
- 6 snake beans (or 18 to 20 string beans, cut in half)
- 100 grams Pork belly or lean meat
- 4 slices fresh ginger
- 2 fresh garlic
- 2 dried er jing tiao chili peppers
- 20 ml roasted rapeseed oil (Caiziyou) (substitute peanut, soy, or canola oil)
Seasonings:
- salt to taste
- 5 ml white sugar
- 5 ml MSG optional
- 10 ml dark soy sauce
- 5 ml light soy sauce
- 8 ml oyster sauce
Instructions
Preparation:
- Wash the beans and pork. Peel and wash the ginger and garlic.
- Cut the beans into sections (3-5cm or 1.25 to 2 inches).6 snake beans, 100 grams Pork belly or lean meat, 4 slices fresh ginger, 2 dried er jing tiao chili peppers, 2 fresh garlic
- Cut the pork into bite-sized pieces.
- Slice the ginger and cut the garlic cloves in half. Chop the dried red peppers.
Cooking:
- Add 20ml of oil to the pot, add the pork and fry until it changes color, add the ginger, garlic and dried red pepper. Stir fry until fragrant, add the beans and fry for 20 seconds.6 snake beans, 100 grams Pork belly or lean meat, 4 slices fresh ginger, 2 fresh garlic, 2 dried er jing tiao chili peppers, 20 ml roasted rapeseed oil (Caiziyou)
- Add dark soy sauce, light soy sauce and stir fry to make the color even. Then add enough water to cover the beans. Season with sugar, monosodium glutamate (optional), oyster sauce, and salt to taste.5 ml white sugar, 5 ml MSG, 10 ml dark soy sauce, 5 ml light soy sauce, 8 ml oyster sauce, salt
- After the broth comes to a boil, transfer 1/3 of the broth to a bowl and set aside.
- Spread the noodles loosely in the pan. Then pour the reserved broth evenly over the noodles. Cook on low heat for 8-11 minutes.200 grams raw alkaline wheat noodles
- When the broth has been completely absorbed by the noodles and beans, stir well, and it's done.
Notes
- Dark soy sauce, light soy sauce, and oyster sauce are all salty. If you think the saltiness is enough, then no need to add salt.
- When cooking on low heat at the end, cover the pot if you have one. If not, it will take longer, and the specific time can be judged according to the maturity of the beans.
- Do not eat beans raw.
- If you keep a small amount of broth at the end, you will get moist noodles, if there is no broth, it will be a drier noodle. Cook it the way you like.
- Italian pasta, such as linguine, is not alkaline. It has a softer texture, whereas alkaline noodles have a chewier texture.
Image credit:
Chen Jing for My Chinese Home Kitchen, 2022
Image credit:
Chen Jing for My Chinese Home Kitchen, 2022
Raw alkaline wheat noodles
Note from Glenn: I have not found raw alkaline noodles readily available in grocery stores. However, I had good luck substituting the dry alkaline wheat noodles available from the Mala Market. I used about 1/4 of the package for a single serving. I cover my pan with a lid to help the dry noodles absorb the liquid, for 10 minutes, stirring once after five minutes.Nutrition
Calories: 418kcalCarbohydrates: 49gProtein: 15gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 21mgSodium: 1596mgPotassium: 279mgFiber: 2gSugar: 5gVitamin A: 114IUVitamin C: 1mgCalcium: 27mgIron: 3mg
Tried this recipe?Let us know how it was!