Fujian Men Mian

Fujian braised noodles (men mian) are a provincial staple, cooked entirely in a rich pork and seafood stock until the noodles absorb every drop of flavour. Unlike stir-fried noodles, men mian relies on patient steaming-braising that renders each strand deeply savoury.

Serves: 4

Ingredients

• 400g (14 oz) fresh wheat noodles (or dried hand-cut noodles)
• 200g (7 oz) pork tenderloin, thinly sliced
• 150g (5 oz) fresh clams or small mussels, scrubbed
• 100g (3.5 oz) bean sprouts
• 4 dried shiitake mushrooms, soaked and sliced (reserve soaking water)
• 3 tbsp (45ml) soy sauce
• 1 tbsp (15ml) oyster sauce
• 1 tsp (5ml) dark soy sauce
• 500ml (2 cups) pork or chicken stock
• 200ml (¾ cup) mushroom soaking water
• 3 cloves garlic, minced
• 2 tbsp (30ml) lard or neutral oil
• 2 spring onions, sliced

Instructions

1. Marinate pork slices in 1 tbsp soy sauce and a pinch of white pepper for 10 minutes.
2. Heat lard in a wide wok or deep pan over high heat. Stir-fry garlic 30 seconds, then add pork and cook 2 minutes until just done. Add clams and cook 1 minute.
3. Add soaked shiitake mushrooms and stir-fry 1 minute.
4. Pour in stock, mushroom water, remaining soy sauce, oyster sauce, and dark soy sauce. Bring to a boil.
5. Add noodles, pressing gently to submerge. Cover and cook 4-5 minutes over medium heat. Uncover and toss noodles every minute, scraping the bottom to prevent sticking.
6. Add bean sprouts in the last minute. The liquid should be nearly fully absorbed and noodles well coated.
7. Plate and scatter spring onions on top.

Cook's Notes: The ratio of liquid to noodles is critical — you want exactly enough to hydrate the noodles without leaving soup behind. If using dried noodles, increase stock by 100ml and cooking time by 2-3 minutes.