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Green bean noodles is a great one-bowl meal featuring chewy noodles and tender green beans brought together with a savory brown sauce that is super fragrant. It is a hearty main that will bring you comfort at any time of day.

Green Bean Noodles (豆角焖面)

5 from 1 vote
Green bean noodles is a great one-bowl dish featuring chewy noodles and tender green beans brought together with a savory brown sauce that is super fragrant. It is a hearty main that will bring you comfort at any time of day.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Chinese
Keyword: homestyle
Servings: 4 servings
Author: Maggie Zhu

Ingredients

  • 12 oz (340 g) medium-thick fresh wheat noodles (or 8 oz / 225 g dried noodles) (*Footnote 1)
  • 2 tablespoons peanut oil (or vegetable oil)
  • 2 green onions , sliced on the bias
  • 1/2 thumb ginger , julienned
  • 4 cloves garlic , sliced
  • 2 dried Chinese chili peppers , cut to 3 to 4 pieces (use whole pepper for less spiciness)
  • 1 star anise
  • 10 oz (280 g) ground pork (or 8 oz / 225 g sliced pork belly) (*Footnote 2)
  • 1 lb (450 g) green beans , tough ends removed
  • Pinch of salt
  • 1 cup chicken broth
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/2 teaspoon sugar
  • 2 teaspoons sesame oil

Instructions

  • Prepare a steamer by bringing 2” water to a boil. Line the steaming rack with parchment paper and spread the noodles on top. Gently fluff the noodles. When the steam starts coming out, place the steaming rack onto the steamer and steam for 10 minutes or so (or less time if using thinner noodles, and longer if using thicker noodles), until most of the surface of the noodles looks wet and the noodles start to turn tender.
  • Add the oil to a large frying pan and heat over medium-high heat until hot. Add the green onion, ginger, garlic and dried chili pepper. Stir and cook for 30 seconds to release the fragrance.
  • Add the ground pork. Cook until the pork has turned pale golden.
  • Add the green beans and sprinkle with a pinch of salt. Cook and stir for 2 minutes or so.
  • Pour in the chicken broth, light soy sauce, dark soy sauce, and sugar. Stir to mix well.
  • Place the noodles on top. Cover the pan and let steam over medium heat for 5 minutes. During this time, open the lid a few times and rearrange the noodles, so it soaks up the sauce. If the pan dries out, add a splash of water. Cook until the noodles have cooked through but are still chewy, and the sauce has been absorbed completely.
  • Add the sesame oil. Stir everything together until the sauce is well mixed in. Taste the noodles. Adjust seasoning by adding more salt if needed. Transfer everything to a big plate and serve hot as a main dish.

Notes

  1. Many types of noodles work well with this dish. I like to use medium-thick fresh noodles (Lanzhou Fresh Noodles). In this recipe, I used 3 bundles of the Lanzhou Fresh Noodles. Thicker round wheat noodles work well too and will have a chewier texture. They also require more cooking time. If you use dried noodles, boil the noodles for 2 minutes less than the package instructions.
  2. You can also use sliced meat (pork, beef or chicken). In this case, marinate 10 oz (280 g) meat with 1 tablespoon Shaoxing wine, 1/4 teaspoon salt and 1 teaspoon cornstarch. Sear the meat separately before step 2, take out the meat once seared, then add it back at the end of the cooking. This will prevent the meat from overcooking.

Nutrition

Serving: 1serving, Calories: 356kcal, Carbohydrates: 32.4g, Protein: 26.5g, Fat: 13.8g, Saturated Fat: 2.8g, Cholesterol: 76mg, Sodium: 695mg, Potassium: 669mg, Fiber: 5.2g, Sugar: 2.9g, Calcium: 71mg, Iron: 4mg