I opened the refrigerator and found the beans that had been lying there for a few days~ I suddenly wanted to eat braised beans with noodles.
For me, braised beans and noodles are full of childhood memories, because my mother could never steam the noodles well~it was always very dry~
After coming to the United States to study, I had to do everything by myself, and I actually came up with something interesting~ This is the recipe I used today~Let’s start together~
1. Preparation of materials:
Chicken thigh meat: 200g
Thin noodles: 900g
Garlic, dried chili pepper, some star anise
This is the portion for my husband and me.
Cut chicken legs into small pieces and marinate with light soy sauce, dark soy sauce, sugar and pepperCut beans into small pieces and set asideYou need to use thin fresh noodles. I use ordinary fresh noodles bought in the supermarket. I have also used Yangchun noodles before, as long as they are thin enough.
2. Serve with sauce
You need to stir in the sauce when steaming the noodles. This sauce is the key to keeping the steamed noodles from drying out! The sauce is prepared as follows:
Dark soy sauce: 5~10g
3. steaming the noodle
Break up the noodles and put them into the steamer. Because the fresh noodles in the supermarket here are all in clumps, they must be fully spread out before adding to the pot. This will facilitate stirring later and prevent the noodles from bunching together during the steaming process. Finally, add a few star anise.
Before steaming, divide half of the sauce you just prepared and mix it into the noodles. Add it little by little and mix the noodles evenly while adding it.
Then steam over high heat for 3-5 minutes, then add the remaining sauce in the same way.
Finally, steam over high heat for 10 minutes, so that the steamed noodles will have a light soy sauce color. There is no need to add additional salt, just rely on the salt flavor of dark soy sauce, because we will mix in the beans and stir-fry the chicken later ~ If soy sauce is added here Too much will make it very salty~
- Stir-fried side dishes: Chicken with beans and chickenWhat I used was simple fried chicken with beans~
After the oil is hot, add garlic and star anise, stir-fry the chicken until cooked, take it out and set aside ~
Next, stir-fry the beans. First add the garlic cloves and dried chili peppers. Finally, stir-fry the beans. Finally, add the previously fried chicken. Cover and simmer for 3-5 minutes. Then open the lid to collect the juice~
When the bean and chicken juice is reduced, you can leave some soup, not too much, just the right amount, so that when you mix the noodles at the end, the noodles can absorb the aroma of the chicken soup.
- Mix noodles
Put all the previously steamed noodles into the vegetable pot and place them on the surface of the beans and chicken. Be sure to put them all in before mixing, otherwise the noodles added first will absorb more of the soup, and the noodles added later will not be able to absorb enough soup.
By the way, when you eat braised beans and noodles, you must have garlic!