# Recipe for Henan Steamed Noodles

![Example Dish](./河南蒸面条.png)

Henan Steamed Noodles is a popular snack in Henan, which can also be made using dried noodles at home.

In simple terms, the dried noodles are first coated with oil and steamed in a steamer. Then, vegetables and seasonings are stir-fried with them. Finally, the dish is steamed a second time to enhance the flavor and chewy texture.

Estimated Cooking Difficulty: ★★★★

## Essential Ingredients and Tools

- Dried noodles (round shape recommended)
- Pork belly
- Chinese garlic scapes
- Green onion + Ginger + Garlic + Cooking wine
- Salt + Chicken bouillon + Shisanxiang (Chinese thirteen-spice blend)
- Light soy sauce + Dark soy sauce + Oyster sauce
- Sesame oil
- Oil + Wok + Cleaver + Spatula
- Steamer rack
- Extra bowl

## Measurements

The quantities below are for one person's main course for one meal! Please adjust the amounts according to your actual needs!

Per serving:

- Dried noodles 300g
- Pork belly 350g
- Chinese garlic scapes 150g
- Cooking oil 10-15ml
- Light soy sauce 15ml
- Dark soy sauce 10ml
- Oyster sauce 5ml
- Salt 2g
- Chicken bouillon 2g
- Shisanxiang 1g
- Green onion 10g
- Ginger 5g
- Garlic 10g
- Cooking wine 5ml
- Sesame oil 5ml

## Instructions

### First Steaming

- Fill the wok with water to 70% capacity, bring to a boil, and place the steamer rack inside.
- Spread the dried noodles evenly on the rack, drizzle with 5ml of oil, and spread it uniformly. Steam for 15 minutes.
- Remove the noodles and the steamer rack, set them aside, and discard the water in the wok.

### Chopping Vegetables

- Slice the pork belly into 2mm thick slices.
- Cut the Chinese garlic scapes into 3cm segments.
- Slice the green onion into 0.2cm thin slices.
- Cut the ginger into 1mm x 1mm x 3cm fine shreds.
- Smash the garlic on a cutting board and mince it to a 1mm granularity.

### Stir-frying

- Heat the wok until dry, add 3ml of cooking oil.
- Hold the wok handle and swirl the oil to coat the bottom 2/3 of the wok evenly.
- Over medium heat, add the pork slices and stir-fry for 1 minute.
- Add the green onion, ginger, garlic, and cooking wine, and continue stir-frying for 1 minute.
- Add the garlic scapes to the wok and stir-fry for 1 minute.
- Begin seasoning by adding dark soy sauce, light soy sauce, oyster sauce, salt, chicken bouillon, and Shisanxiang. Stir-fry for 1 minute.
- Add 500ml of water, ensuring the vegetables are submerged, and simmer for 1 minute.
- Add the steamed noodles to the wok, stirring continuously for 3 minutes until the noodles are evenly coated with the sauce. Turn off the heat.
- Transfer the mixed noodles and vegetables into the extra bowl.

### Second Steaming

- Fill the wok with cold water to 70% capacity, place the steamer rack inside, and spread the mixed noodles and vegetables evenly on top.
- Once the water boils, steam on high heat for 15 minutes, then remove from heat.
- Drizzle with 10g of sesame oil before serving.

## Additional Notes

The thickness of the dried noodles affects the texture:

- Thin and round (Most common in supermarkets, provides a chewier texture)
- Wide and flat (Offers a softer texture)

If you encounter any issues or have suggestions for process improvements while following this guide, please submit an Issue or Pull Request.