Chaozhou Braised Rice Noodles
Chaozhou braised rice noodles, silky smooth noodles in a rich spiced broth, topped with braised pork belly and egg. A timeless Chaoshan street snack.
Ingredients
14 items- Dried rice noodles 200g
- Pork belly 150g
- Eggs 2
- Star anise 2
- Cinnamon stick 1 piece (5cm)
- Bay leaves 2
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 20g
- Cooking wine 1 tbsp
- Ginger 3 slices
- Scallions 2
- Garlic 3 cloves
- Water 500ml
Nutrition
Steps （8 steps）
Place star anise, cinnamon, bay leaves, ginger, scallions, and garlic in a spice bag; set aside.
In a pot, add water, spice bag, rock sugar, soy sauces, and wine. Bring to a boil, then simmer for 15 min.
Add pork belly to the broth, boil then simmer for 30 min until tender and easily pierced with a chopstick.
Add boiled peeled eggs to the broth; simmer 10 min to absorb color and flavor.
Cook dried rice noodles in boiling water for 3 min until soft; drain and rinse under cold water.
Slice braised pork belly thinly; halve the eggs; chop scallion greens.
Place noodles in a bowl, top with pork slices and egg halves, ladle 2 tbsp hot broth over, sprinkle scallions.
Mix well before eating. Add chili oil or vinegar if desired.
Tips
Strain and save the broth for reuse; it gains more flavor over time. Rinsing noodles in cold water improves texture. Braise pork longer for extra tenderness.
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