From the North to the South, noodles are a big part of Chinese food. There are thousands of different ways to cook Chinese noodles. As the summer comes, noodles without soup are a nice choice.
Chao Niu He
This Hakka noodle dish originated in Guangdong and has a history of 200 years. Sliced beef is marinated in soy sauce and other spices before it is stir-fried with green peppers, mung beansprouts, shredded onions and carrots. Wide rice noodles are added. The noodles are quickly cooked over a high heat because wide rice noodles are soft and easy to burn. The combination of protein, vegetables and carbohydrates makes this dish a good workday lunch.
Braised noodles with string beans are very popular in Inner Mongolia. Pork chops and string beans are stir-fried with oil, soy sauce, minced garlic, ginger and sugar. Just enough water is added to soak into the pork, and noodles are placed on top of the meat and beans. The food is cooked until the water is almost gone. Mix everything when the noodles start turning a dark brown. This will better absorb the flavor from the sauce. The chewy noodles and tender pork are a pleasant combination, while the string beans add freshness.
Yanji Leng Mian
Yanji leng mian was created during the Qin Dynasty, and it is debated if it is a Korean or Chinese dish. It boasts influences from both cultures. Noodles are cooked then cooled with icy water, which is later drained. White vinegar, soy sauce, salt, sugar, minced garlic and ginger are mixed and poured onto the noodles. Shredded cucumber is a must-have garnish; shredded apples or carrots are optional. If you prefer a fruitier taste, pears and pineapple can satisfy the eye and stomach. For people who like spicy food, kimchi gives it an extra kick.