Green bean braised noodles

Name: Green bean braised noodles
Yield: 1
Ingredients: 300 g Fresh wheat noodles; 100 g Pork belly; 150 g Fresh green beans; 2 g Salt; 10 ml Cooking oil; 2 g Chicken bouillon powder; 10 ml Light soy sauce; 5 g Oyster sauce; 1 g Thirteen-spice powder; 5 ml Dark soy sauce; 1 g MSG (optional); 150 ml Hot water for braising; 10 g Scallion; 5 g Ginger; 10 g Garlic; Top up a little if needed Extra hot water

Boil the beans thoroughly first, then braise noodles over pork and beans.

~40 minestimated time1servings6clear steps

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Follow the food, not just the clock.

01
Prepare and preboil the beans
Trim, wash and cut beans; slice scallion, shred ginger, mince garlic and thinly slice pork on separate equipment. Boil beans in fresh water and set a 10 min check once boiling resumes. Boil thoroughly before draining, not merely until green.
Look for
The beans have been thoroughly boiled and raw pork stays separate from cooked vegetables.
Boiling ↗
02
Stir-fry pork and seasonings
Warm oil over medium heat and fry scallion and ginger. Add and separate pork slices. When the surfaces change color, mix in both soy sauces, oyster sauce, salt, bouillon and spice, then the cooked beans. Color is only a progress cue; cooking continues next.
Look for
The pork is separated and seasoning coats the meat and beans.
Stir-frying & sautéing ↗
03
Boil the sauce and layer noodles
Add the listed braising water and bring to a boil. Ladle about half the liquid into a heatproof bowl. Loosen noodles over the vegetables without packing them into a thick clump, leaving enough liquid below to steam.
Look for
The noodles lie loosely over the vegetables with sauce below.
Preparation ↗
04
Cover for the first braise
Cover and keep the sauce bubbling steadily with a 5 min check. If it smells scorched or nears dryness, lower the heat and add a little hot water immediately rather than waiting for the alarm.
Look for
Steam softens the noodles without scorching the base.
Simmering ↗
05
Return sauce and finish braising
Pour the reserved sauce evenly over the noodles, cover and set a 3 min check. Continue until noodles have no hard centers and the thickest pork reaches 63°C. Add a little hot water and continue if noodles remain firm; the beans must be fully cooked.
Look for
The noodles are cooked, pork reaches 63°C and beans are fully cooked.
Simmering ↗
06
Mix garlic and rest before serving
Mix in the garlic and optional MSG and heat until fragrant. Turn off the heat and set a 3 min rest reminder, completing the pork’s safety rest before eating.
Look for
Noodles and vegetables are mixed and the cooked pork has completed its rest.
Seasoning ↗

Recipe sources & image information

Adapted from HowToCook / 豆角焖面 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.