·5/19/2026
from
# Dou Jiao Men Mian — Green Bean Braised Noodles
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**Ingredients**
- Flat green beans (扁豆角), cut into segments
- Pork belly, sliced
- Fresh hand-rolled noodles (手擀面)
- Light soy sauce
- Dark soy sauce
- Garlic
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Render the pork belly in a dry wok until the fat runs and the edges brown.
Add the green beans and stir-fry until they blister and pick up the pork fat — they need to be fully cooked at this stage, not just warmed through.
Pour in both soy sauces, toss quickly, then add enough water to come halfway up the beans.
Bring to a boil, cover, and let it braise on medium heat for about 8 minutes.
When the liquid has reduced and the beans are soft, lay the fresh noodles directly on top without stirring.
Put the lid back on and steam on high heat for 10–12 minutes.
The noodles cook from the steam below and absorb the braising liquid as they sit.
Lift the lid — the noodles will have turned deep amber.
Add the crushed garlic, then fold everything together until the noodles are evenly coated.
Serve straight from the wok.
---
**Ingredients**
- Flat green beans (扁豆角), cut into segments
- Pork belly, sliced
- Fresh hand-rolled noodles (手擀面)
- Light soy sauce
- Dark soy sauce
- Garlic
---
Render the pork belly in a dry wok until the fat runs and the edges brown.
Add the green beans and stir-fry until they blister and pick up the pork fat — they need to be fully cooked at this stage, not just warmed through.
Pour in both soy sauces, toss quickly, then add enough water to come halfway up the beans.
Bring to a boil, cover, and let it braise on medium heat for about 8 minutes.
When the liquid has reduced and the beans are soft, lay the fresh noodles directly on top without stirring.
Put the lid back on and steam on high heat for 10–12 minutes.
The noodles cook from the steam below and absorb the braising liquid as they sit.
Lift the lid — the noodles will have turned deep amber.
Add the crushed garlic, then fold everything together until the noodles are evenly coated.
Serve straight from the wok.