Chinese Noodle Soup with Egg and Vegetables | Da Lu Mian

Name: Chinese Noodle Soup with Egg and Vegetables | Da Lu Mian
Prep time: 20 min
Cook time: 2 hr
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: For the noodles:; 1 lb. All-Purpose flour; 1/2 tsp. Salt; 1 cup Water; 1 1/2 qt. Water; For the pork:; 1 lb. Pork belly; 1 Stalk Green Onions, cut Into 1/2 Inch Pieces.; 2 Slices Ginger, sliced; For the gravy:; 2 tbsp. Cooking oil; 2 Slices Ginger, sliced; 1 Stalk Green onions cut Into 1/2 inch pieces.; 2 Medium Star anise; 1 1/2 qt. Pork bone soup; 5 oz. Cooked pork belly; 1 oz. Dried lily flowers; 2 oz. White mushroom; 1 oz. Shiitake mushrooms; 1 oz. Black fungus; 1 tsp. Salt; 1/4 tsp. White pepper; 1 tbsp. Light soy sauce; 1 tsp. Shaoxing wine; 1/4 cup Potato starch slurry(1 To 2 Ratio Of Cornstarch To Water); 2 Large Beaten egg

Chef Chen Yichun

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Chinese Noodle Soup with Egg and Vegetables | Da Lu Mian

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Da Lu Mian is a type of noodle dish that is served with sauce, it can be pork, chicken, or beef sauce. The meat is then poured on top of the plain cooked noodles to create one cohesive bowl dish. This recipe of Da Lu noodles is paired with delicious stewed pork with a savory sauce.

Recipe

PRE TIME: 20 min

COOKING TIME: 2 hr

TOTAL TIME: 2 hr 20 min

4 SERVING

Ingredients:

For the noodles:
1 lb. All-Purpose flour
1/2 tsp. Salt
1 cup Water
1 1/2 qt. Water
For the pork:
1 lb. Pork belly
1 Stalk Green Onions, cut Into 1/2 Inch Pieces.
2 Slices Ginger, sliced
For the gravy:
2 tbsp. Cooking oil
2 Slices Ginger, sliced
1 Stalk Green onions cut Into 1/2 inch pieces.
2 Medium Star anise
1 1/2 qt. Pork bone soup
5 oz. Cooked pork belly
1 oz. Dried lily flowers
2 oz. White mushroom
1 oz. Shiitake mushrooms
1 oz. Black fungus
1 tsp. Salt
1/4 tsp. White pepper
1 tbsp. Light soy sauce
1 tsp. Shaoxing wine
1/4 cup Potato starch slurry(1 To 2 Ratio Of Cornstarch To Water)
2 Large Beaten egg

Directions:

Combine flour, salt, and 240ml water in a mixing bowl. Mix well until fully incorporated and forms a rough dough.

Transfer the dough to a working surface and knead until the dough is smooth.

Place the dough in a mixing bowl and cover with a cling film. Let it rest for 30 minutes.

Once the dough is rested, place the rested dough on a flour working surface.

Knead the dough for a couple of minutes and roll the dough. Cut the flattened dough into strips.

Brush the noodles with one tablespoon of cooking oil to avoid from drying out and let it rest covered with a damped towel for another 30 minutes.

Meanwhile, place the pork belly, ginger slices, and one green onion stalk in a pot. Bring the mixture to a boil and reduce to a simmer for 30 minutes.

Remove the simmered pork belly and place it in a bowl; let it cool.

Cut the pork belly into thin slices.

Place 2 tablespoons of cooking oil in a heated pot.

Saute the remaining green onions, star anise, and ginger slices for a minute.

Pour the pork bone soup; add the sliced pork belly, soaked lily flowers, mushrooms, black fungus, 1 teaspoon of salt, ¼ teaspoon of ground white pepper, one tablespoon of light soy sauce, and Shaoxing wine.