Braised Noodles with Beans and Potatoes

My favorite thing about this recipe is how easy it is to make, with just 3 ingredients that I usually always have. I also love how you can adjust the sweetness to your liking.

By Wzp123
Rating: 0.00

Braised Noodles are a common traditional snack in northern China. This is very rare in the south.

Braised Noodles are made by steaming noodles, beans, potatoes, etc., hence the name “Braised Noodles”.

Noodles are full of toughness, beans are crispy and tender, and potato noodles have a strong salty aroma, making them very delicious to eat.

Questions about braised noodles

What are Chinese braised noodles?

Lumian is a ritual food for the people of Zhangzhou City, Quanzhou City, and Putian City, Quanzhou City, along the coast of southern Fujian Province, to treat guests during festivals or birthdays.

Related knowledge about braised noodles

How to make Zhangzhou Marinated Noodles

To make the soup for lo mein, select good mushrooms, shrimp, pork, squid, shredded bamboo shoots, yellow cauliflower, condiments flatfish, sandworms and coriander, leeks, bean sprouts, pepper, salsa, garlic, shredded egg, dried scallops, etc.

The broth used to flavor the noodles is preferably bone broth or meat broth.

Specially selected mushrooms, pork, and other ingredients are poured into the soup and boiled through, then groundnut flour is added to thicken it, and some rock sugar, salt, and monosodium glutamate (MSG) are added to increase the sweetness and smoothness of the taste.

When eating, generally put some leeks, and bean sprouts at the bottom of the bowl, the top of the noodles, and then mix with the marinated soup, anyone who likes to add coriander, shredded egg, pepper, or salsa, so that eat up a unique flavor, the cheeks remain fragrant.

Marinated noodles have been passed down in Xiang Xiang for thousands of years.

Putian Marinated Noodles


1、Main Ingredients
400g of raw thin noodles, 100g of lean pork, 100g of fresh shrimp.
10g of mushroom, 1 egg, 20g of cauliflower.
30 grams of cooked lard, 5 grams of refined salt, 20 grams of wet starch, 800 grams of broth, 6 grams of monosodium glutamate (MSG), 3 grams each of green onion, ginger and garlic, sesame oil, green onion, and pepper.

Production process

1, the lean pork is cut into shreds, mushrooms are cut into shreds, eggs are knocked into a bowl and beaten.

2, frying pan on a high flame, scoop into the cooked lard hot, under the onion, ginger, and garlic stir-fried, and under the shredded meat, shrimp, mushrooms, and cauliflower slightly stir-fried, into the meat broth boiled.

Under the monosodium glutamate, refined salt, with wet starch into a marinade after adding egg.

3, frying pan on high heat, add water to boil, put the cooked noodles blanched, load into the soup bowl, drizzle with the marinade, and sprinkle with sesame oil, green onions, and pepper.

Characteristics of the dishes

Golden color, various ingredients, and delicious taste.
The lo mein in southern Fujian has a unique flavor and is a special snack in Zhangzhou and Quanzhou.

Introduction of Putian Noodles

Noodles originated in China before the Han Dynasty, when “soup cakes” were made.”Soup cake is actually a kind of “slice of soup”, which is made by holding the dough with one hand and tearing slices into the soup pot with the other.

By the Northern Wei Dynasty (486-534 AD), soup cakes were no longer hand-held, but were made with tools such as boards, staffs, and knives, and the dough was rolled out thinly and then cut into thin strips, which were the earliest types of noodles.

In the Tang Dynasty (618-907 AD), people hung up the cut noodles to dry, making them easy to store and eat at any time.

Thus the first hanging noodles were born.

During the Tang Dynasty, there were frequent exchanges between China and Japan, and the technique of making noodles and

hanging noodles was soon introduced to Japan.

The earliest noodle dish in Europe is said to have been brought to Italy from China in 1295 by the traveler Marco Polo.

However, such claims do not seem to be favorable.

Some historians believe that noodles were introduced to Europe by Asian slaves who worked as cooks in the homes of wealthy Italians.

Why Putian noodles can hook so many people’s appetites?

it has its unique secret.

At the Xinghuafu Lo Mein restaurant, we asked the noodle maker to tell us about his unique approach to Putian Lo Mein.

The key to Putian lo mein lies in the gluten, the broth, and the ingredients.

Preparation usually starts the night before.

Gluten is of course the first process, unlike Shanxi noodles or Ramen, the site the dough into a fine noodle, this noodle uses different flours in proportion to the process, hits out the noodle to toughness, not easy to paste off after the pot.

Simmering soup should be selected from the best pig bones in the bone section, simmering out of the soup should be white, and fragrant.
How much water should be added to each soup is fixed, thick can’t, thin can’t.

And then the ingredients, lean meat, mushrooms, dried shrimp, dried scallops, oysters, razor clams, leeks are essential.

After all the previous processes are good, the rest is the fire.

Because the lo mein is slowly simmered through the fire.

Let the flavor of the broth and ingredients penetrate into the noodles.

This way the noodles will come out flavorful and the soup is sticky.

While the lo mein is all about the heat, it is also about the time to eat the noodles.

Serve the lo mein immediately after 3-5 minutes out of the pan.

After 5 minutes the texture of the noodles will deteriorate.

So for authentic Putian lo mein, boil a big pot of lo mein for too long and pour it out.

There are a lot of auxiliary ingredients: mung bean sprouts, leek section with a little oil blanched until broken cast cool, garlic cut very finely chopped diced small fire fried crispy (that is, the Japanese noodle shop kind of golden garlic diced).

The practice of braised noodles with beans and potatoes

Braised noodles are a common traditional snack in northern China. It is rare in the south.


  • 1 pot



  • 200 g pork belly
  • 250 grams green beans
  • 230 grams potatoes
  • 10 grams onion
  • 15 grams garlic
  • 3 grams dried chili
  • 300 grams Noodle
  • 2 bowls clear water


  • 1 scoop bean paste
  • 2 scoops soy sauce
  • 1 scoop old soy
  • 1 scoop oyster sauce
  • ½ scoop Salt
  • ½ scoop sugar


  • Cut the pork belly into thin slices; peel the potatoes and cut them into strips (soak in water to prevent oxidation and blackening); pinch off the heads and tails of the green beans, tear off the old ribs, and break them into small pieces; cut the green onions into sections, chop the garlic, and cut the dried chili into small pieces.
  • Add 1 scoop of bean paste, 2 scoops of light soy sauce, 1 scoop of dark soy sauce, 1 scoop of oyster sauce, 1/2 scoop of salt, 1/2 scoop of sugar, and stir well in the bowl
  • Preheat the stewing pan for 2 minutes, and fry the pork belly slices to get the oil out
  • Add onion, garlic, dried chili and sauté until fragrant
  • Add potatoes and beans, and stir fry for 5 minutes
  • Pour in the sauce, add 2 bowls of water, stir well
  • After the soup boils, scoop out half a bowl and set aside
  • Spread the noodles evenly in the pan
  • Turn over the noodles during the stewing process to prevent the bottom from sticking. Every time you turn over, add some reserved soup and repeat this 3 to 4 times until they are mature.
  • When the soup dries up, the stewed noodles are ready. The noodles are covered with sauce, which is delicious!
  • The noodles were covered in sauce and it was delicious!
  • Delicious and visible!


In the process of stewing noodles, pay more attention to avoid sticking to the bottom; you can stir-fry green beans for a while, and they must be cooked, otherwise, the green beans that are not cooked may cause food poisoning.
Author: Wzp123
Course: Noodle
Cuisine: Chinese
Keyword: fragrant, hot

Join the Conversation

  1. Brian Burden says:

    Easy and very delicious!

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