Chinese style braised noodles with green beans (豆角焖面) is a one of the most popular staple in Northern part of China. This braised noodles taste fabulous after absorbing the sauce of the green beans and pork belly.
Braised noodles “焖面” is a cooking method unique to Northern part of China where noodle is the mains staple food. The cooking method is totally different, the noodle is cooked firstly through steaming and then in sauce. Although it looks similar to chow mein after finished But the big flavors are almost absorbed by the noodles. It is a tradition to use pork belly, which is considered as the best part of pork by many people including me to provide the oil for frying the beans and braising the noodles. I have tried pork belly with fresh vegetables like cucumber and celery. They really match so well.
Cook’s Note
How to choose noodle: I recommend using fresh egg noodles, or fresh yellow alkaline noodle.
Use non-stick pan for beginners. The noodle might be easy to stick to bottom. So highly recommend using non-stick pan.
Watch carefully in the last stage to avoid over drying the noodles.
Instructions
Prepare the ingredients. Cut the green beans into sections, slice the pork belly. Prepare minced garlic, scallion, ginger and mashed garlic.
Add a very small amount of oil in wok and then place Sichuan peppercorn and star anise. Fry for around half minute and then you well smell the strong aroma of the spices. Remove them out.
Fry pork belly until browned. Then remove all the oil and leave only the pork belly slices in wok.
Add garlic, ginger and scallion to fry until aromatic. Then place beans in.
Add all seasonings and fry for half minute. Place around 2 cups of water in. Cover and simmer for 2 minutes.
Then scoop around 1/2 cup liquid out, then spread the noodles in. Cover to cook 2 minutes and then add the pour the liquid on top. Continue cooking 1 minute.
Add mashed garlic and add around 1 teaspoon of vinegar along with the edges. Mix well.
Braised Noodles with Green Beans
Ingredients
- 2 servings fresh noodles
- 100 g pork belly , sliced
- 2 cloves garlic , sliced
- 200 g green beans , you can adjust based on personal preference
- oil , if you are using other part of pork instead of pork belly
- 1 thumb ginger , minced
- 2 scallios , cut into pieces
- 2.5 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- pinch of salt
- 1/4 teaspoon sugar
- 2 cups water , or slightly more if needed
- 2 garlic cloves , mashed
- 1 tsp. vinegar
- 2 star anise
- 1/2 tsp. Sichuan peppercorn seeds
Instructions
- Prepare the ingredients. Cut the green beans into sections, slice the pork belly. Prepare minced garlic, scallion, ginger and mashed garlic.
- Add a very small amount of oil in wok and then place Sichuan peppercorn and star anise. Fry for around half minute and then you well smell the strong aroma of the spices. Remove them out.
- Fry pork belly until browned. Then remove all the oil and leave only the pork belly slices in wok.
- Add garlic, ginger and scallion to fry until aromatic. Then place beans in.
- Add all seasonings, light soy sauce, dark soy sauce, salt and sugar, then fry for half minute. Place around 2 cups of water in. Cover and simmer for 2 minutes.
- Then scoop around 1/2 cup liquid out, then spread the noodles in. Cover to cook 2 minutes and then add the pour the liquid on top. Continue cooking 1 minute.
- Add mashed garlic and add around 1 teaspoon of vinegar along with the edges. Mix well. Serve hot!
Nutrition
Interesting and my be really to try this exotic?
Thank you so very much for this recipe. I made it just now and it taste great. The only thing is that I made some slight changes because I had some bell peppers to use. So I just added them.
When I am in the mood for delicious chinese food I look at your website for inspiration. Keep up the fantastic work.
Thanks Sonja.You words help me fight off the dark clouds and made my day!
Thanks for for this recipe. I had some friends come around for lunch today and they all loved it. But I have say that I allso put fresh mushrooms in. Turned out real yummy cheers from New Zealand.
Thanks Peter. You must spend a nice time. Adding other vegetables is a smart choice.
For the pork belly, is the skin removed?
You can choose to keep it or move it.