Monday, April 16, 2012

Mandarin Mondays: 面条 (Noodles)

A Chinese friend of mine came over last week and showed me how to make some Hainan (Hǎinán, 海南) style noodles (miàn tiáo, 面条). I'll share the basic recipe and method with you, but all amounts are very approximate.

Hainan style food uses a lot of garlic and green onion, but not a lot of other seasoning or sauces. Traditionally they cook with lard to bring in more meat flavor, without having to use a lot of expensive meat. However, most people now use oil. This dish would traditionally be eaten for breakfast (or maybe lunch). But we like it for dinner as well.

This dish is very simply, and we liked it a lot. The boys especially ate huge helpings and were thrilled that there were leftovers for the next meal.

Hainan Style Noodle Soup

  • ¼ cup or more oil or lard
  • 3 cloves garlic chopped
  • 1 cup green onion chopped
  • ½ pound lean pork chopped
  • 1 pound fresh or dried wide rice noodles
  • salt to taste (lots if your trying to get authentic flavor)
  • water
  1. In a large pot (guō, 锅) heat 1–2 quarts of water. Cook noodles if dried or simply wash the noodles if you bought them fresh from the market.
  2. Meanwhile in a wok, known as a "fry pot" (chǎo guō, 炒锅), heat oil or lard. Add garlic, onion, and pork, and fry until brown.
  3. Add noodles and a good amount of water to the wok. Bring to a boil.
  4. Salt to taste, and serve.

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