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Pork Belly Braised Noodles

Prep:

Cook:

This simple Pork Belly Braised Noodle dish is layered with mushrooms, egg noodles and one HELLUVA sauce. If you're looking for warming Asian comfort food without the fuss - this is the recipe for you.

  • 100 g pork belly

  • 200g e-fu noodles (fresh egg noodles)

  • 6 large dried shiitake mushrooms

  • 50g enoki mushrooms

  • 50g shimeji mushrooms

  • 2 spring onions

The sauce

  • 1 tbsp light soy sauce

  • 1 tsp dark soy sauce

  • 1 tbsp oyster sauce

  • 1 tsp sesame oil

  • 200ml chicken stock

  • 1 tsp sugar

  • ½ tsp black pepper

Preparation

  • Blanch the pork belly for 10-15minutes. Let it cool and slice it into 2-3mm slices.

  • Soak the shiitake mushrooms in boiling water for 5 minutes.

  • In a mixing bowl mix the sauce ingredients and set aside.

Cooking

  • In a wok on medium heat, add a tablespoon of oil. Fry the pork belly slices for a couple of minutes until golden brown. Set aside.

  • Cook the fresh mushrooms for 2 minutes before adding the shiitake mushrooms, add the sauce ingredients and bring to a vigorous boil before adding the pork belly slices and boil for an extra 5 minutes. Using a slotted spoon, take the mushrooms and pork belly slices out of the sauce and set aside.

  • Blanch the noodles in the sauce for 2 minutes, until soft but al dente. Drain the noodles using a slotted spoon and set aside on your serving platter.

  • Bring the mushrooms and pork belly slices back into the wok, add an extra teaspoon of dark soy sauce and boil for 2 more minutes. Ladle the mushrooms, pork belly and sauce on top of the noodles, garnish with spring onions and enjoy.

How To Make Pork Belly Braised Noodles

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 100 g pork belly

  • 200g e-fu noodles (fresh egg noodles)

  • 6 large dried shiitake mushrooms

  • 50g enoki mushrooms

  • 50g shimeji mushrooms

  • 2 spring onions

The sauce

  • 1 tbsp light soy sauce

  • 1 tsp dark soy sauce

  • 1 tbsp oyster sauce

  • 1 tsp sesame oil

  • 200ml chicken stock

  • 1 tsp sugar

  • ½ tsp black pepper


Preparation

  • Blanch the pork belly for 10-15minutes. Let it cool and slice it into 2-3mm slices.

  • Soak the shiitake mushrooms in boiling water for 5 minutes.

  • In a mixing bowl mix the sauce ingredients and set aside.

Cooking

  • In a wok on medium heat, add a tablespoon of oil. Fry the pork belly slices for a couple of minutes until golden brown. Set aside.

  • Cook the fresh mushrooms for 2 minutes before adding the shiitake mushrooms, add the sauce ingredients and bring to a vigorous boil before adding the pork belly slices and boil for an extra 5 minutes. Using a slotted spoon, take the mushrooms and pork belly slices out of the sauce and set aside.

  • Blanch the noodles in the sauce for 2 minutes, until soft but al dente. Drain the noodles using a slotted spoon and set aside on your serving platter.

  • Bring the mushrooms and pork belly slices back into the wok, add an extra teaspoon of dark soy sauce and boil for 2 more minutes. Ladle the mushrooms, pork belly and sauce on top of the noodles, garnish with spring onions and enjoy.

How To Make Pork Belly Braised Noodles

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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