How to Make Braised Noodles with Green Beans

Braised noodles with green beans is a simple dish for those who love convenience, easy to prepare, and delicious.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

The amounts below are sufficient for one person for one meal! Please adjust the quantities according to your actual needs!

Using the above quantities, calculate the ratio of raw materials to be used.

Cut the green beans into 5cm - 6cm segments.
Cut the green onions into 1cm - 2cm segments.
Cut the ginger into strips measuring 1mm x 1mm x 3cm.
Smash the garlic cloves on a cutting board and mince them to a 1mm granularity.
Slice the pork belly into pieces with a thickness of 2mm.
First, heat the pan until all moisture inside evaporates. Hold your hand about 10cm above the bottom of the pan; you should feel a slight heat.
Add the measured amount of cooking oil. Hold the pan handle and tilt it about 5cm away from the stove burner, swirling the pan to coat two-thirds of the pan's interior (from bottom to top) evenly with oil.

Note: If using a non-stick pan, ignore the above step; simply wait 3-5 seconds for the oil to heat up.

Add all the ginger and scallion segments, stir-fry for 5 seconds until fragrant (Note! There is a risk of oil splattering at this stage; it is recommended to wear gloves or take other protective measures).
Add all the meat slices. After adding them, do not stir immediately. Let them sit for 5 seconds, then stir-fry to ensure all the meat is coated with oil.
Continuously stir-fry the meat slices. Once all the meat has changed color, evenly drizzle the prepared light soy sauce along the edge of the wok, and stir-fry until well combined.
Add the prepared salt, dark soy sauce, oyster sauce, thirteen-spice powder, and chicken bouillon in sequence, followed by all the prepared green beans. Stir-fry for 2 minutes.
Add the prepared hot water.
Once the water boils, use a ladle to remove half of the soup from the pot (Note! Do not scoop out the vegetables).
Lay all the noodles flat on top of the vegetables.
Cover the pot and simmer over medium heat for 5 minutes.
Uncover the pot. Use a ladle to evenly sprinkle the reserved soup back onto the noodles, one ladleful at a time.
Cover the pot again and simmer over medium heat for 3 minutes.
Uncover the pot and evenly sprinkle all the minced garlic and MSG over the dish.

ps: There may still be some water in the pot at this stage. If you prefer a wetter dish, turn off the heat; otherwise, leave it on.

Fine (As the name suggests, as thin as hair, similar to thin vermicelli)
Thin (Slightly thicker than fine, similar in thickness to incense sticks)
Medium-Thin (Similar in thickness to typical stir-fried noodles)
Medium (Slightly thicker than medium-thin, feels like eating thick vermicelli; however, if the noodles are pulled to be chewy, they offer a great texture)
Leek-Leaf (As wide as leek leaves)
Wide (Similar in width to the wide noodles used in Malatang)

If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.