Henan steamed noodles

Name: Henan steamed noodles
Yield: 3
Ingredients: 300 g Thin round dried wheat noodles; 350 g Pork belly; 150 g Garlic scapes; 8 ml Cooking oil, divided; 15 ml Light soy sauce; 10 ml Dark soy sauce; 5 ml Oyster sauce; 2 g Salt; 2 g Chicken bouillon powder; 1 g Thirteen-spice powder; 10 g Scallion; 5 g Ginger; 10 g Garlic; 5 ml Cooking wine; 5 ml Sesame oil; 500 ml Water for noodle sauce

Steam thin dried noodles, toss with pork and garlic-scape sauce, then steam again.

~55 minestimated time3servings6clear steps

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Let’s make it.

Follow the food, not just the clock.

01
Steam noodles the first time
Bring steamer water to a boil below the basket. Arrange thin noodles loosely and coat with about five eighths of the cooking oil. Once steady steam returns, set a 15 min check and keep steam paths open.
Look for
Steam has warmed and softened the noodles somewhat without forming a thick clump.
Steaming ↗
02
Cut pork and garlic scapes
Thinly slice the pork, wash and cut garlic scapes into short lengths, and chop scallion, ginger and garlic. Keep raw-meat equipment separate and clean it afterward.
Look for
The pork slices are even and vegetables are prepared separately.
Knife work ↗
03
Fry pork and vegetables
Warm the remaining cooking oil over medium heat and separate the pork slices. Add scallion, ginger, garlic and wine, then toss with scapes, both soy sauces, oyster sauce, salt, bouillon and spice.
Look for
Pork and vegetables are evenly seasoned without scorching.
Stir-frying & sautéing ↗
04
Simmer sauce and coat the noodles
Add the sauce water and bring to a boil. Fold in the first-steamed noodles gently and set a 3 min check. Transfer to a heatproof bowl once evenly coated and absorbing sauce; do not fry the pan dry.
Look for
The noodles are evenly colored and sauce is distributed between them.
Mixing & beating ↗
05
Steam thoroughly a second time
Refill the steamer safely, arrange noodles and vegetables loosely and set a 15 min check once steam returns. Noodles must have no hard centers and the thickest pork must reach 63°C. Continue if needed without letting the pot dry.
Look for
The noodles have absorbed the sauce without hard centers and the pork reaches 63°C.
Steaming ↗
06
Finish with sesame oil and rest
Turn off the heat and remove safely away from steam. Toss with sesame oil and set a 3 min rest reminder before serving to complete the pork’s safety rest.
Look for
The noodles are separated and glossy and the pork is cooked and rested.
Seasoning ↗

Recipe sources & image information

Adapted from HowToCook / 河南蒸面条 · 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.