Steamed String Beans with Noodles

Ingredients

• Fresh noodles (Jobee style - as explained below; see section on noodle thickness)
• Meat (Best to use pork belly)
• Salt
• String beans
• Chicken essence (MSG flavor)
• Oyster sauce
• MSG
• Thirteen Spices Blend (Shisanxiang)
• Light Soy Sauce
• Dark Soy Sauce
• Scallion (green onion)
• Garlic
• Ginger
• Hot water
• Knife

Steps

1. ### Prep Work
2. Cut the string beans into 5cm - 6cm long segments.
3. Cut the scallions into 1cm - 2cm chunks.
4. Slice the ginger into strips measuring approximately 1mm x 1mm x 3cm.
5. Place the garlic on the cutting board and smash it with the flat side of the knife, then dice it to about 1mm in size.
6. Slice the pork belly into meat slices about 2mm thick.
7. First, heat the wok until all moisture inside has evaporated. Hold your hand about 10cm above the wok bottom; you should feel a distinct heat.
8. Add a measured amount of cooking oil. Hold the wok handle and tilt it about 5cm from the stove burner, shaking the wok to coat about two-thirds of the interior surface with oil (from bottom to top).
9. > ps: If using a non-stick wok, ignore the above operation. Just wait 3-5 seconds for the oil to get hot.
10. Add all the ginger and the scallion chunks. Sauté until fragrant for 5 seconds (Caution! Oil splattering risk; wear gloves or take safety measures).
11. Add all the pork slices. Don't rush to stir immediately after adding them. Wait 5 seconds, then stir-fry to ensure all the meat is coated in oil.
12. Keep stir-frying the meat until completely cooked and color changed. Evenly pour in the prepared light soy sauce along the edge of the wok and mix well.
13. Add the prepared salt, dark soy sauce, oyster sauce, thirteen-spices blend, chicken essence, and all the string beans. Stir-fry for 2 minutes.
14. Add the prepared hot water.
15. When the water boils, use a spoon to scoop out 1/2 of the soup from the pot (Caution! Do not scoop out the vegetables).
16. Spread all the noodles evenly over the vegetables.
17. Cover the wok and braise on medium heat for 5 minutes.
18. Remove the lid. Using a spoon, evenly sprinkle the scooped sauce over the noodles, one spoonful at a time.
19. Cover the wok again and braise on medium heat for 3 minutes.
20. Remove the lid. Evenly sprinkle all the diced garlic and MSG into the pot.
21. > ps: There may still be water in the pot now. If you prefer wetter noodles, turn off the heat; otherwise, leave it on.
22. Use chopsticks to stir-fry continuously, mixing the vegetables and meat thoroughly.
23. Turn off the heat.