Chinese Food

Introduction

Steamed and braised noodles, a dish that combines the softness of steamed noodles with the rich flavors of braised meats and vegetables, is a culinary delight enjoyed across various regions in Asia. This dish, often referred to as “zheng lu mian” in Chinese, is not only a comforting meal but also a testament to the art of combining simple ingredients to create something extraordinary. While the traditional recipe may vary slightly from one region to another, the fundamental technique remains consistent: steaming the noodles to perfection and then braising them in a flavorful sauce.

In this guide, we will walk you through the step-by-step process of making steamed and braised noodles, ensuring that you can recreate this delicious dish at home. From preparing the ingredients to mastering the braising technique, we’ll cover everything you need to know to achieve that perfect balance of texture and flavor.

Ingredients

Before we dive into the cooking process, let’s list down the ingredients you’ll need:

• Noodles: Preferably fresh Chinese egg noodles or dried thin noodles. Fresh noodles work best as they absorb flavors more readily.
• Meat: Pork belly, chicken thighs, or beef brisket are popular choices. You’ll need about 500 grams (1.1 pounds).
• Vegetables: Carrots, bell peppers, broccoli, and green onions. Feel free to add or substitute based on your preference.
• Aromatics: Garlic, ginger, and shallots.
• Sauces and Seasonings: Soy sauce, oyster sauce, Chinese cooking wine (Shaoxing wine), sesame oil, sugar, salt, pepper, and five-spice powder.
• Stock or Broth: Chicken or pork stock for added flavor.
• Oil: Vegetable oil for frying and a bit of sesame oil for garnish.
• Water: For steaming.

Equipment

• Steamer or a large pot with a steaming rack.
• Wok or large skillet for braising.
• Chopping board and sharp knife.
• Mixing bowls.
• Spatula or wooden spoon for stirring.
• Tongs or chopsticks for handling the noodles.

Step-by-Step Guide

Prepare the Noodles

If using fresh noodles, skip to step 1.2. If using dried noodles:

• 1 Soak the Noodles: Place the dried noodles in a large bowl and cover them with hot water. Let them soak for about 15-20 minutes, or until they are al dente. Drain and set aside.

• 2 Loosen the Noodles: If using fresh noodles, gently separate the strands to prevent them from sticking together.

Prepare the Ingredients

• 1 Cut the Meat: Slice the meat into thin strips or small cubes. This will help it cook evenly and absorb the flavors better.
• 2 Chop the Vegetables: Dice the carrots, bell peppers, and broccoli into bite-sized pieces. Finely chop the green onions, garlic, ginger, and shallots.

Marinate the Meat

• In a mixing bowl, combine the sliced meat with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sugar, and a pinch of salt and pepper. Mix well and let it marinate for at least 15 minutes.

Steam the Noodles

• 1 Set Up the Steamer: Fill the bottom of your steamer with water and bring it to a boil. If using a pot with a steaming rack, ensure the water level is below the rack.
• 2 Arrange the Noodles: Lightly oil the steaming tray or a piece of parchment paper to prevent sticking. Spread the noodles in a single layer on the tray.
• 3 Steam the Noodles: Place the tray in the steamer and cover. Steam for about 8-10 minutes, or until the noodles are cooked but still slightly firm (al dente). Remove from the steamer and set aside to cool slightly. This will make it easier to handle them without breaking.

Cook the Aromatics and Vegetables

• 1 Heat the Oil: In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
• 2 Sauté the Aromatics: Add the chopped garlic, ginger, and shallots. Stir-fry until fragrant, about 1-2 minutes.
• 3 Add the Vegetables: Add the diced carrots, bell peppers, and broccoli. Stir-fry for about 3-4 minutes, until they are slightly tender but still crisp.

Braise the Meat

• 1 Add the Meat: Push the vegetables to the side of the wok and add the marinated meat in a single layer. Let it sear for about 2 minutes on each side, until browned.
• 2 Mix and Cook: Stir everything together, ensuring the meat is well mixed with the vegetables and aromatics.
• 3 Add the Sauces and Stock: Pour in 1/2 cup of chicken or pork stock, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of Shaoxing wine. Stir well to combine.
• 4 Simmer: Lower the heat to medium-low and let the mixture simmer for about 10-15 minutes, until the meat is cooked through and the sauce has thickened slightly. Taste and adjust the seasoning with additional salt, pepper, or sugar if needed.

Combine the Noodles and Braise

• 1 Add the Noodles: Carefully fold the steamed noodles into the wok with the meat and vegetable mixture. Use tongs or chopsticks to gently toss everything together, ensuring the noodles are well coated with the sauce.
• 2 Cook Together: Cook for an additional 2-3 minutes over medium-low heat, allowing the noodles to absorb the flavors of the sauce. Be careful not to overcook the noodles as they can become mushy.

Serve

• 1 Garnish: Transfer the steamed and braised noodles to a serving dish. Garnish with chopped green onions and a drizzle of sesame oil.
• 2 Serve Hot: Serve immediately while hot, accompanied by a side of pickled vegetables, soy sauce, or chili oil for added flavor.

Tips and Tricks

• Fresh Noodles vs. Dried Noodles: Fresh noodles will yield a softer texture, while dried noodles will have a slight chewiness. Choose based on your preference.
• Steaming Time: The key to perfect steamed noodles is not overcooking them. They should be al dente to maintain their texture during the braising process.
• Sauce Consistency: The sauce should be thick enough to coat the noodles but not too thick that it becomes a gluey mess. Adjust the stock and sauce quantities as needed.
• Flavor Adjustments: Feel free to add other spices or herbs like star anise, cinnamon, or Sichuan peppercorns to the braising liquid for additional complexity.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop to avoid drying out the noodles.

Conclusion

Making steamed and braised noodles may seem like a complex dish, but with the right ingredients and technique, it becomes a rewarding culinary experience. The combination of tender meat, crisp vegetables, and flavorful noodles makes for a satisfying and comforting meal. Whether you’re serving it as a main dish for a family dinner or impressing guests with your culinary skills, this dish is sure to delight everyone’s taste buds. So, gather your ingredients, follow the steps, and enjoy the delightful process of creating your own steamed and braised noodles!