Even on a one-day weekend, I'll happily whip up a delicious meal for my family. Today, I'm making a Henan specialty: steamed braised noodles.
In summer, you don't have to endure the stifling heat of the kitchen, and it's incredibly satisfying to eat.
Buy some thin noodles and steam them over high heat for about 15 minutes.
While the noodles steam, prepare the toppings. Today's toppings include: green beans, shiitake mushrooms, carrots, soybean sprouts, tomatoes, and a little meat—I'm not a big meat eater, but I'll borrow some of that savory flavor 😋
Heat oil in a wok, add the meat and stir-fry. Add an appropriate amount of doubanjiang and stir-fry. It's best to use some fatty meat to enhance the flavor.
Add the side dishes and stir-fry until evenly combined.
Add an appropriate amount of water, slightly more than usual for stir-frying, depending on the quantity of noodles and vegetables.
Add your usual seasonings—I typically use salt, sugar, Chinese five-spice powder, and chicken bouillon—and turn off the heat once the liquid in the vegetables comes to a boil. There's no need to stir-fry the vegetables until cooked through.
Transfer the noodles to a bowl and shake them loose. Add them to the vegetables and stir to combine. Let sit briefly to allow the noodles to absorb the liquid.
Place in the steamer and steam for about 15 minutes, then wait patiently for the delicious dish to be ready.