Henan Steamed Noodles

Ingredients

• Dried noodles (round ones recommended)
• Pork belly
• Garlic scapes
• Scallion + ginger + garlic + cooking wine
• Salt + chicken bouillon + thirteen-spice powder
• Light soy sauce + dark soy sauce + oyster sauce
• Sesame oil
• Oil + wok + cleaver + spatula
• Steamer rack
• An extra basin

Steps

First steaming

1. Fill the wok 70% with water, bring to a boil and set the steamer rack on top.
2. Spread the noodles evenly on the rack, drizzle with 5 ml of oil and rub it in evenly, then steam for 15 minutes.
3. Take out the noodles and the rack, set them aside, and pour away the water in the wok.

Cutting the vegetables

4. Slice the pork belly 2 mm thick.
5. Cut the garlic scapes into 3 cm lengths.
6. Slice the scallion into 0.2 cm rings.
7. Cut the ginger into fine strips 1 mm x 1 mm x 3 cm.
8. Smash the garlic on the cutting board and chop it into 1 mm bits.

Stir-frying

9. Heat the wok until dry, then add 3 ml of cooking oil.
10. Hold the handle and swirl the wok so the oil coats 2/3 of its surface.
11. Over medium heat, add the pork slices and stir-fry for 1 minute.
12. Add the scallion, ginger, garlic and cooking wine and stir-fry for another minute.
13. Add the garlic scapes and stir-fry for 1 minute.
14. Season: add dark soy sauce, light soy sauce, oyster sauce, salt, chicken bouillon and thirteen-spice powder, and stir-fry for 1 minute.
15. Add 500 ml of water to cover the vegetables and simmer for 1 minute.
16. Add the steamed noodles and keep stirring for 3 minutes until all the noodles are evenly colored, then turn off the heat.
17. Transfer all the mixed noodles and vegetables into the extra basin.

Second steaming

18. Fill the wok 70% with cold water, set the steamer rack on it and spread the mixed noodles and vegetables evenly on top.
19. Once the water boils, steam over high heat for 15 minutes, then take it out.
20. Drizzle with 10 g of sesame oil and it's ready to eat.