Grilled Pork Ribs with Green Beans - How to make braised noodles with leftovers

Overview

I particularly like the French Bean Roast Pork. The green beans inside are so soft that it is a great way to gain weight when mixed with rice. But today I used pork ribs instead of pork belly, so it was not so greasy and relatively refreshing. Of course, it all depends on your preference as to whether to use pork ribs or ordinary other parts of pork. For meat dishes with strong flavors, I like to mix the unfinished leftovers from the first meal with some vermicelli or noodles to eat. The vermicelli can continue to be used as a dish, and the noodles made today can be eaten directly as a staple food. There is no boring feeling of eating overnight dishes, and it can be a convenient and quick meal.

Tags

• home cooking
• private kitchen
• common dishes
• cinnamon
• doenjang
• dried chili pepper
• french beans
• garlic
• light soy sauce
• old soy sauce
• onions
• pork
• rock sugar
• star anise
• sweet noodle sauce
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Prepare the ingredients for roasting pork as shown in the picture. I ran out of ginger on hand today, so I didn’t add it. You can add it by yourself. The chili pepper is based on personal taste. I deliberately didn't make it very spicy today, so I didn't add much. I used northern Sichuan peppercorns, which are only fragrant but not numb.

2. 2 Put the ribs in a pot of cold water. After the water boils, cook for a few minutes to force out the foam. You can throw a little green onion and ginger into the water and cook together to help remove the fishy smell.

3. 3 Remove and rinse with warm water, drain and set aside.

4. 4 Heat oil in a pan over medium-high heat, add onion, ginger, garlic and pepper and sauté until fragrant

5. 5 Then add the pork ribs and stir-fry,

6. 6 And add an appropriate amount of dark soy sauce and stir-fry.

7. 7 To prevent the pot from burning, add a little water and then add 2-3 spoons of sweet flour sauce.

8. 8 1-2 tablespoons of Korean soybean paste. If you don’t have it, you can omit it or use soybean paste instead.

9. 9 Then add water to cover the meat (if you are planning to stew vermicelli or cook noodles for the second meal like me, you can add more water at this step). Add peppercorns, cinnamon, bay leaves, dried chili peppers, appropriate amount of rock sugar, and light soy sauce. Boil over high heat, then simmer over low heat for 45-50 minutes.

10. 10 Then add the green beans and simmer for 18-25 minutes. It depends on how well you wash them. I prefer them softer, so the stewing time is longer. If you still want the green beans to be a little hard, ten minutes is enough. (When cooking is halfway through, add some salt to the pot and continue cooking)

11. 11 After simmering for the required time, the roots can be turned on high to prepare the juice.

12. 12 Before reducing the juice, I ladle out some of the soup for cooking noodles the next day.

13. 13 Then turn on high heat and let it absorb the juice.

14. 14 Once the juice reaches your liking, you can serve it out of the pan and enjoy.

15. 15 Here comes the method of cooking noodles or stewing vermicelli. Since the packaged lasagna I used today is ready in 3-4 minutes, I boiled the juice from the previous bowl and the remaining green beans and pork in a pot. If you are stewing vermicelli, stew the vermicelli in juice first. You can add water to stew together as needed. Then, when the vermicelli is cooked, add the remaining green beans and roast pork and cook until cooked.

16. 16 After the water boils, add the noodles. After the noodles are cooked, they are ready to serve. If your noodles are more absorbent, add more hot water to the pot while cooking.

17. 17 In this way, the braised noodles can be eaten directly. Since they are braised noodles, the juice should not be too much. It is better to keep the soup as thick as possible during the cooking process.