Chinese-style braised noodles and snake beans

Justine Schofield learned how to make this delicious dish in a cooking class in China.

Chinese-style braised noodles and snake beans. Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp vegetable oil
• 200 g pork belly, thinly sliced
• 4 tbsp soy sauce, divided
• 200 g tomato, roughly chopped in chunks (about 2 tomatoes)
• 4 cloves garlic, thinly sliced
• 150 g snake beans, cut into 2 cm pieces
• 1½ tsp caster sugar
• 2 tbsp dark soy sauce
• 250 g thin Asian noodles

Instructions

1. Heat wok over a high heat and add the oil. Sear the sliced pork until golden brown.
2. Add 2 tbsp of the light soy and bring to the boil before adding the tomato pieces and garlic. Cook until tomato starts to collapse. Add the beans and cook for a further 5 minutes, then add 750ml water (it should just cover the mixture).
3. Add the remaining light soy sauce, dark soy sauce and sugar to taste. Put a lid on and cook for 2 minutes, then add the noodles and cook for a further 5 minutes so the noodles absorb all the liquid. Remove the lid for the final 2 minutes to ensure most of the liquid has gone.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.