Braised Noodles with Pork Belly and Green Beans

There’s nothing like the satisfying bite of braised noodles, where each strand is infused with rich flavors and the natural sweetness of tender green beans. This one-pan meal is not only comforting but also simple to prepare. Once you’ve mastered the technique, you can easily customize this dish with your favorite vegetables or proteins.

One dish I always make for family gatherings is braised noodles.

Whenever my family gathers for a meal, I always make a noodle dish. Sometimes it’s chow mein, which is really popular outside of China, but one of my all-time favorites is braised noodles.

It’s completely different from the famous braised beef noodle soup, yet it’s equally delicious.

The noodles soak up the savory broth, giving them a rich, flavorful taste, and best of all—it’s even easier to make than chow mein.

In this recipe, I use fresh noodles and toss them with a little oil to keep them from sticking together. If you’re using dried noodles, just cook them in boiling water for 3-4 minutes or follow the package instructions, then drain them thoroughly.

For the protein, I love using pork belly because the bit of fat adds a great depth of flavor, but you can easily swap it out for other meats like chicken or beef.

That said, I still recommend using a cut of meat with some fat, as it really enhances the texture and taste of the dish. You’ll be amazed at how the noodles soak up all the delicious juices and flavors from the meat and vegetables.

It’s a hearty, comforting dish that’s perfect for family meals, and once you try it, I’m sure it’ll become a favorite in your home too.

Ingredients:

• 500g fresh noodles
• 2 tbsp cooking oil (I use peanut oil for stir-frying)
• 1 tbsp cooking oil (I use peanut oil to prevent sticking in the noodles)
• 200g pork belly, thinly sliced
• 1 red bell pepper, diced
• 5 garlic cloves, minced
• 2 tsp light soy sauce
• 1 tbsp cooking wine
• 1 tsp oyster sauce
• ½ tsp dark soy sauce
• 300g green beans, cut into 5cm sections
• 1 tsp salt
• 1 tsp chicken powder (optional)
• 500ml boiling water
• 20g green onion (optional)

Instructions:

1. Prepare the Noodles:

• Place the fresh noodles in a large bowl and add 1 tbsp of cooking oil. Toss the noodles by hand to coat them evenly with the oil. This step ensures the noodles don’t stick together during cooking. Set aside.

2. Cook the Pork Belly:

• Heat a wok or large pan over medium heat. Add 2 tbsp of oil. Swirl to coat the entire surface of the If using a wok, wait until the wok starts to lightly smoke before adding the oil (this helps prevent food from sticking). If using a nonstick pan, avoid heating the oil to the smoking point.
• Add the thinly sliced pork belly to the pan and cook on low heat. Allow the fat to render out and the pork to turn golden and crispy, about 2-3 Stir occasionally to avoid burning.

3. Stir-Fry the Vegetables:

• Once the pork is crispy and the fat has rendered, add the diced red bell pepper and minced garlic. Stir-fry for about 2 minutes until fragrant and slightly softened.

4. Season the Dish:

• Add 2 tsp of light soy sauce, 1 tbsp of cooking wine, 1 tsp of oyster sauce, and ½ tsp of dark soy sauce. Stir to coat the pork and vegetables evenly in the sauce. This step will add flavor and color to the dish.

5. Add the Green Beans:

• Toss in the green beans, stir-frying them briefly to coat them in the sauce. Add 1 tsp salt and chicken powder (optional), then pour in about 500ml of boiling water. The water should just cover the green beans. Let the mixture simmer for 3-4 minutes, allowing the green beans to soften slightly.

6. Braise the Noodles:

• Remove a small bowl of the broth from the wok and set aside.
• Evenly spread the prepared noodles over the top of the green beans and pork belly in the pan.
• Pour the reserved broth back over the noodles, ensuring the liquid is evenly distributed.
• Cover the wok with a lid and reduce the heat to low. Let the noodles braise for 7-8 minutes, allowing them to absorb the broth and become tender. Check the noodles occasionally to ensure they are not sticking or overcooking.

7. Mix and Serve:

• After 7-8 minutes, uncover the pan and gently toss the noodles, green beans, and pork together. Be careful not to break the noodles. Ensure everything is well mixed and the noodles are coated in the flavorful sauce. Garnish with green onions for a pop of color and added flavor—it’s optional.
• Serve the braised noodles hot and enjoy!

Notes:

• When preparing the noodles, don’t use too much oil—just enough to lightly coat them. Too much oil can make the dish greasy.
• When cooking the pork belly, use low heat to render the fat slowly and avoid burning. This helps achieve a crispy texture without drying out the meat.
• Don’t overcook the green beans when simmering them, as they will continue to cook while the noodles braise.
• Keep the heat low while braising to ensure the noodles absorb the sauce without sticking or burning.
• Be gentle when tossing the noodles to avoid breaking them.
  

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  Braised Noodles with Pork Belly and Green Beans

  There's nothing like the satisfying bite of braised noodles, where each strand is infused with rich flavors and the natural sweetness of tender green beans. This one-pan meal is not only comforting but also simple to prepare. Once you've mastered the technique, you can easily customize this dish with your favorite vegetables or proteins.

  Prep Time 15 minutes minutes

  Cook Time 20 minutes minutes

  Servings 4

  Calories 877kcal

  Ingredients

  • 500 g fresh noodles
  • 2 tbsp cooking oil I use peanut oil for stir-frying
  • 1 tbsp cooking oil I use peanut oil to prevent sticking in the noodles
  • 200 g pork belly thinly sliced
  • 1 red bell pepper diced
  • 5 garlic cloves minced
  • 2 tsp light soy sauce
  • 1 tbsp cooking wine
  • 1 tsp oyster sauce
  • ½ tsp dark soy sauce
  • 300 g green beans cut into 5cm sections
  • 1 tsp salt
  • 1 tsp chicken powder optional
  • 500 ml boiling water
  • 20 g green onion optional

  Instructions

  Prepare the Noodles:

  • Place the fresh noodles in a large bowl and add 1 tbsp of cooking oil. Toss the noodles by hand to coat them evenly with the oil. This step ensures the noodles don't stick together during cooking. Set aside.

  Cook the Pork Belly:

  • Heat a wok or large pan over medium heat. Add 2 tbsp of oil. Swirl to coat the entire surface of the If using a wok, wait until the wok starts to lightly smoke before adding the oil (this helps prevent food from sticking). If using a nonstick pan, avoid heating the oil to the smoking point.
  • Add the thinly sliced pork belly to the pan and cook on low heat. Allow the fat to render out and the pork to turn golden and crispy, about 2-3 Stir occasionally to avoid burning.

  Stir-Fry the Vegetables:

  • Once the pork is crispy and the fat has rendered, add the diced red bell pepper and minced garlic. Stir-fry for about 2 minutes until fragrant and slightly softened.

  Season the Dish:

  • Add 2 tsp of light soy sauce, 1 tbsp of cooking wine, 1 tsp of oyster sauce, and ½ tsp of dark soy sauce. Stir to coat the pork and vegetables evenly in the sauce. This step will add flavor and color to the dish.

  Add the Green Beans:

  • Toss in the green beans, stir-frying them briefly to coat them in the sauce. Add 1 tsp salt and chicken powder (optional), then pour in about 500ml of boiling water. The water should just cover the green beans. Let the mixture simmer for 3-4 minutes, allowing the green beans to soften slightly.

  Braise the Noodles:

  • Remove a small bowl of the broth from the wok and set aside.
  • Evenly spread the prepared noodles over the top of the green beans and pork belly in the pan.
  • Pour the reserved broth back over the noodles, ensuring the liquid is evenly distributed.
  • Cover the wok with a lid and reduce the heat to low. Let the noodles braise for 7-8 minutes, allowing them to absorb the broth and become tender. Check the noodles occasionally to ensure they are not sticking or overcooking.

  Mix and Serve:

  • After 7-8 minutes, uncover the pan and gently toss the noodles, green beans, and pork together. Be careful not to break the noodles. Ensure everything is well mixed and the noodles are coated in the flavorful sauce. Garnish with green onions for a pop of color and added flavor—it's optional.
  • Serve the braised noodles hot and enjoy!

  Nutrition

  Calories: 877kcal | Carbohydrates: 98g | Protein: 25g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 141mg | Sodium: 965mg | Potassium: 659mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1582IU | Vitamin C: 49mg | Calcium: 93mg | Iron: 4mg