Yunmeng Fish Noodles
Made from fresh fish and premium starch, these noodles are tender, smooth, and rich in fish flavor. A traditional Hubei delicacy full of freshness.
Ingredients
13 items- Dried fish noodles 200 g
- Pork belly 50 g
- Dried shiitake mushrooms 3
- Leafy greens (bok choy or spinach) 100 g
- Ginger 1 small piece
- Scallions 2
- Light soy sauce 1 tablespoon
- Dark soy sauce 1 teaspoon
- Shaoxing wine 1 tablespoon
- White pepper a pinch
- Salt to taste
- Chicken bouillon (optional) a pinch
- Cooking oil 2 tablespoons
Nutrition
Steps （8 steps）
Place the dried fish noodles in a bowl and soak in warm water for about 15 minutes until softened. Drain well.
Marinate the pork belly slices with a little light soy sauce and Shaoxing wine for 5 minutes.
Heat a wok over medium heat, add 1 tablespoon of oil, then stir-fry the pork belly until lightly browned and fat renders. Remove and set aside.
Add a little more oil to the wok, sauté the ginger and white scallion pieces until fragrant, then add the shredded mushrooms and stir-fry for 1 minute.
Turn the heat to high, add the soaked fish noodles and stir-fry quickly, splashing the Shaoxing wine along the edge of the wok, for about 2 minutes.
Add light soy sauce, dark soy sauce, white pepper, and salt. Continue stir-frying for 1 minute until evenly colored.
Add the greens and the cooked pork belly, and stir-fry until the greens are just wilted, about 1 minute.
Finally, sprinkle the green scallion parts and chicken bouillon (if using), quickly toss everything together, then turn off the heat and serve.
Tips
Do not soak the noodles too long, or they may become mushy. Use high heat and quick stir-frying to maintain their smooth texture. Pre-frying the pork belly renders fat and enhances the overall flavor.
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