1. Bring water to a rolling boil. Add salt, then noodles; stir once or twice. Remove noodles and drain. 2. Spread noodles out in a large colander. Colander should be placed in a pot with several inches of boiling water. Cover pot and steam 20 minutes. (See “How-to Section”. ) Use in any noodle recipe. NOTE: For this recipe, use the thinnest variety of dried egg noodles. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.
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Directions:
1. Bring water to a rolling boil. Add salt, then noodles stir once or twice. Remove noodles and drain. 2. Spread noodles out in a large colander. Colander should be placed in a pot with several inches of boiling water. Cover pot and steam 20 minutes. (See HOW-TO, _Steaming. ) Use in any noodle recipe. NOTE: For this recipe, use the thinnest variety of dried egg noodles. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
A TREASURED RECIPE FROM ANOTHER FAMILY
We learned this recipe from our ayi in Beijing. She assisted us in creating Chinese peanut brittle on the blog, if you recall.
She saw us cooking and blogging on the weekends and suggested we share this recipe because it was a favorite of her family’s that she frequently prepared. She demonstrated how to do it, and we all concurred that it was a huge success.
The loose translation of “green bean noodles cooked in a covered pot” is “biddu mèn miàn.” ” It’s a mouthful, I know.
However, I can guarantee you of one thing: you won’t likely find this dish of steamed noodles and green beans in restaurants. Even in China, I have yet to come across it on a menu there.
You might wonder what’s so great about a recipe for noodles and green beans.
Well, first of all, it’s very simple and easy to do.
Second, fresh noodles are steamed to create the dish’s deliciously chewy “al dente” texture. Green beans, seared pork, and excellent noodles are all cooked together in the same sauce.
Of course, timing is everything, so now that my garden is overflowing with green beans, I feel it’s time to share this fantastic recipe with everyone. With today’s “men mian,” which we demonstrated how to make using a rice cooker, your kitchen will never be the same.
You can change the recipe to your liking, but keep in mind that this dish requires freshly made noodles.
To begin, combine the meat with the ingredients for the marinade (soy sauce, cornstarch, Shaoxing wine, and white pepper). Place aside while you prepare the remaining components for 20 minutes.
Make a steamer ready, making sure that the noodles won’t come in contact with any water while steaming. If you are unfamiliar with steaming foods in Chinese cooking, see our post on how to set up a steamer.
Fresh white (wheat) noodles should be loosely piled on a large sheet of parchment paper that has been placed on the steaming rack. Add 1 tablespoon of oil and lightly toss the noodles in it.
(This cooking time will vary depending on the thickness of your noodles.) Steam for 10 to 12 minutes over high heat. Remove from heat and set aside.
In a wok, heat 2 more tablespoons of oil to medium-high heat. Cook for 30 seconds after adding the ginger and star anise.
Stir-fry for one minute after adding the garlic, scallions, and dried red chilies (if using).
…and turn up the heat to high. Stir-fry until the pork is opaque.
To brown the meat, spread the pork out in a single layer on the wok’s surface for 30–60 seconds.
Green beans are added, and they are cooked for a few minutes.
Add the dark soy sauce, light soy sauce, and sugar. Stir everything together and add water. Do not stir as you add the steamed noodles to the mixture and then cover the lid. Cook for 5 minutes.
When you uncover the wok, you’ll notice that the liquid inside has slightly decreased. Reduce the heat, combine everything, and pour the sauce over the noodles.
The sauce should be soaked into the noodles very quickly. Serve your Bian Dou Men Mian immediately.
This dish is very unique and equally delicious!
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Reheating Pasta By Steaming
If done incorrectly, reheating leftover pasta can be a major catastrophe. Pasta heated in a microwave may become mushy, dry, burned, or any combination of the aforementioned.
The majority of reheating techniques result in the pasta losing too much moisture, which completely ruins it.
The best way to reheat pasta without overcooking it would then be to add just enough moisture to keep it soft but not too much so that it becomes mushy.
So, steaming pasta is the ideal method for reheating it. The pasta won’t be drowned in water, but it also won’t be completely dehydrated. Here is a straightforward method for reheating leftover pasta, even if it is covered in sauce or baked in a casserole.
FAQ
Can you steam hard noodles?
Dry hard pasta cannot be steamed. You end up with a lumpy, gooey, glued-together mess after steaming dry pasta. However, you can steam freshly made pasta or use steam to reheat cooked pasta.
Can you steam instant noodles?
The truth is that steaming instant noodles makes them the ideal amount of chewy and springy, just like they would be at a ramen restaurant, despite what some manufacturers claim.
Can you steam dry rice noodles?
Rice noodles that have been steamed come out tender and perfectly cooked, preventing them from turning to mush. To steam rice noodles, you’ll need a few standard kitchen ingredients, some water, and some oil. The time needed to steam one batch of rice noodles is about 40 minutes.
Why noodles are steamed?
Hot-air dried noodles require more time to steam than deep-fried noodles do. Prior to drying, steam causes the starch to gelatinize, which increases the ability of noodles to absorb water (Zhao and Seib 2005; Fua 2008; Yalcin and Basman 2008).
