Steamed Noodles with Green Beans and Pork Belly
This northern Chinese-style noodle dish layers tender steamed noodles over savory pork belly and crisp green beans, then lets everything finish together in a rich soy-based sauce. The result is a deeply flavorful, comforting meal with chewy noodles and plenty of wok-cooked aroma.
Servings6 Portions
Prep Time25 Mins
Cook Time25 Mins
Difficulty
Intermediate
Ingredients
6
- pork belly8 oz
- fresh white noodles1 lb
- green beans1 lb
- ginger3 slices
- garlic5 cloves
- scallions2 whole
- dried red chilies3 whole
- star anise3 whole
- oil3 tbsp
- light soy sauce2 tsp
- Shaoxing rice wine1 tbsp
- ground white pepper0.3 tsp
- cornstarch1 tsp
- dark soy sauce1 tbsp
- sugar0.5 tsp
- water1 cup
Step-by-Step Instructions
01
Combine the pork belly with the light soy sauce, cornstarch, Shaoxing rice wine, and white pepper. Mix well and let it marinate for 20 minutes while you prepare the remaining ingredients and set up a steamer.
02
Line the steamer rack with parchment paper and spread the fresh noodles loosely on top so steam can circulate. Drizzle with 1 tablespoon oil and toss lightly to prevent sticking. Steam over high heat for 10 to 12 minutes, or until the noodles are heated through and slightly tender, then set aside.
03
Heat the remaining 2 tablespoons oil in a wok over medium heat. Add the ginger and star anise and cook for about 30 seconds until fragrant. Stir in the garlic, dried red chilies, and scallions, and cook for 1 minute.
04
Increase the heat to high and add the marinated pork belly. Stir-fry until the pork loses its raw color, then spread it out in the wok and let it sear for 30 to 60 seconds for extra browning.
05
Add the green beans and stir-fry for 2 minutes. Pour in the dark soy sauce, sugar, and water, stirring to combine. Lay the steamed noodles evenly over the pork and green beans without mixing, cover, and cook for 5 minutes so the noodles absorb the steam and sauce.
