We often eat cooked noodles, but there are actually many ways to make noodles. Cooked noodles are chewy, stir-fried noodles are spicy, then what about steamed noodles? Although we don’t eat steamed noodles very often, their taste is not bad at all. On the contrary, their flavor is actually very rich. So, what is the common way to make steamed noodles at home?

Materials

Main ingredients: 100 to 150g of slightly fatty pork belly, green peppers (or cabbage, mung bean sprouts, long or short green beans, etc.) in appropriate amounts, ginger, soy sauce, salt, and 500g of machine-made wet noodles (the thin type used for picking noodles, not the thick type for soup noodles, or the very thin wet noodles are the best).

Note: This recipe serves about four people. I have made it several times in my dormitory, and the pot can only hold so much, and it’s usually all eaten up at the end. However, I usually can’t estimate it very accurately.

Method:

1. Steam the noodles in a steamer over boiling water for 10 to 15 minutes after the pot starts to produce steam (the local dialect is ‘that white water vapor’), then set aside to use later.

2. Cut the pork belly into thin slices, not too thin, otherwise the slices will be hard to find after steaming; cut green peppers into pieces, and slice or chop ginger (I prefer to chop it into thin strips because it’s less noticeable when eating).

3. Place the slices of pork in a container, add an appropriate amount of salt and soy sauce, and mix well.

4. Add oil to the wok, heat it up, and add slices of ginger, then stir-fry the meat.

5. Then add green peppers and stir-fry, after a short stewing, add an appropriate amount of soy sauce, water, and salt, cover the lid and simmer for a few minutes before removing the pot. Note

The amount of soy sauce, salt, and water should be sufficient, requiring a larger amount of soup, slightly salty, and a deeper sauce color (since the noodles do not contain salt, the soup is needed to add flavor and color to the noodles).

6. Put the steamed noodles into the wok, mix them with the cooked vegetables using chopsticks and spatulas. It’s best to mix them so that the noodles are mostly covered with a light soy sauce color, and the vegetable soup is mostly absorbed by the noodles without much residue. Therefore, it’s difficult to control the amount of soy sauce, salt, and water added during cooking.