Chaozhou Braised Noodles
Chaozhou braised noodles combine rich, savory sauce with springy noodles, topped with braised pork, eggs, and fresh vegetables—a true taste of Chaoshan.
Ingredients
18 items- Fresh noodles 200g
- Pork belly 200g
- Eggs 2
- Bean sprouts 100g
- Chinese chives 50g
- Dried shiitake mushrooms 3
- Minced garlic 1 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Rock sugar 15g
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Water or broth 500ml
- Salt to taste
- White pepper pinch
- Vegetable oil 2 tbsp
Nutrition
Steps （8 steps）
Cut pork belly into thick slices; blanch in boiling water for 2 min, skim foam, drain. Hard-boil and peel eggs. Wash bean sprouts and chives; soak and slice mushrooms.
Heat oil in pot over low heat; add garlic, star anise, cinnamon, bay leaves; stir-fry 1 min until fragrant.
Increase to medium heat; add pork; fry until golden on both sides, about 2 min. Add soy sauces, oyster sauce, rock sugar; stir to coat.
Add water/broth and eggs; bring to a boil over high heat; reduce to low, cover, and simmer 40 min until pork is tender and sauce thickens slightly.
Uncover; season with salt and white pepper; increase heat to high and reduce sauce 2 min until it coats spoon.
Boil water in another pot; cook noodles 2-3 min until al dente; drain and toss with a little oil.
Blanch bean sprouts and chives in boiling water for 10 seconds; drain.
Place noodles in bowl; top with sliced pork, halved eggs, mushrooms, sprouts, chives; pour hot sauce over; garnish with scallions.
Tips
Boil eggs before braising for deeper flavor; reduce sauce until it coats the back of a spoon; undercook noodles slightly as they continue to cook in hot sauce; blanch vegetables briefly to keep them crisp.
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