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Recipe for Henan Steamed Noodles

Example Dish

Henan Steamed Noodles is a popular snack in Henan, which can also be made using dried noodles at home.

In simple terms, the dried noodles are first coated with oil and steamed in a steamer. Then, vegetables and seasonings are stir-fried with them. Finally, the dish is steamed a second time to enhance the flavor and chewy texture.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Dried noodles (round shape recommended)
  • Pork belly
  • Chinese garlic scapes
  • Green onion + Ginger + Garlic + Cooking wine
  • Salt + Chicken bouillon + Shisanxiang (Chinese thirteen-spice blend)
  • Light soy sauce + Dark soy sauce + Oyster sauce
  • Sesame oil
  • Oil + Wok + Cleaver + Spatula
  • Steamer rack
  • Extra bowl

Measurements

The quantities below are for one person's main course for one meal! Please adjust the amounts according to your actual needs!

Per serving:

  • Dried noodles 300g
  • Pork belly 350g
  • Chinese garlic scapes 150g
  • Cooking oil 10-15ml
  • Light soy sauce 15ml
  • Dark soy sauce 10ml
  • Oyster sauce 5ml
  • Salt 2g
  • Chicken bouillon 2g
  • Shisanxiang 1g
  • Green onion 10g
  • Ginger 5g
  • Garlic 10g
  • Cooking wine 5ml
  • Sesame oil 5ml

Instructions

First Steaming

  • Fill the wok with water to 70% capacity, bring to a boil, and place the steamer rack inside.
  • Spread the dried noodles evenly on the rack, drizzle with 5ml of oil, and spread it uniformly. Steam for 15 minutes.
  • Remove the noodles and the steamer rack, set them aside, and discard the water in the wok.

Chopping Vegetables

  • Slice the pork belly into 2mm thick slices.
  • Cut the Chinese garlic scapes into 3cm segments.
  • Slice the green onion into 0.2cm thin slices.
  • Cut the ginger into 1mm x 1mm x 3cm fine shreds.
  • Smash the garlic on a cutting board and mince it to a 1mm granularity.

Stir-frying

  • Heat the wok until dry, add 3ml of cooking oil.
  • Hold the wok handle and swirl the oil to coat the bottom 2/3 of the wok evenly.
  • Over medium heat, add the pork slices and stir-fry for 1 minute.
  • Add the green onion, ginger, garlic, and cooking wine, and continue stir-frying for 1 minute.
  • Add the garlic scapes to the wok and stir-fry for 1 minute.
  • Begin seasoning by adding dark soy sauce, light soy sauce, oyster sauce, salt, chicken bouillon, and Shisanxiang. Stir-fry for 1 minute.
  • Add 500ml of water, ensuring the vegetables are submerged, and simmer for 1 minute.
  • Add the steamed noodles to the wok, stirring continuously for 3 minutes until the noodles are evenly coated with the sauce. Turn off the heat.
  • Transfer the mixed noodles and vegetables into the extra bowl.

Second Steaming

  • Fill the wok with cold water to 70% capacity, place the steamer rack inside, and spread the mixed noodles and vegetables evenly on top.
  • Once the water boils, steam on high heat for 15 minutes, then remove from heat.
  • Drizzle with 10g of sesame oil before serving.

Additional Notes

The thickness of the dried noodles affects the texture:

  • Thin and round (Most common in supermarkets, provides a chewier texture)
  • Wide and flat (Offers a softer texture)

If you encounter any issues or have suggestions for process improvements while following this guide, please submit an Issue or Pull Request.