Steamed Rice Noodles with Ribs
Soak Up Meat Juices with These Rice Noodles
Chen Cun town in Shunde is famous for its plants and flowers. It is known as "China's number one flower town". Besides this, Chen Cun is also equally well-known for Chen Cun rice noodles. Chen Cun has been a fertile land since ancient times. This can help explain why the local people are so particular about their cuisine. It is exactly this particularity that has given us the refined and delicious Chen Cun rice noodles.
Ingredients
- 10.58 ounces (300 grams) Chen Cun rice noodles
- 3.52 ounces (100 grams) spare ribs
Seasonings
- 0.17 ounce (5 grams) garlic
- 1 scant teaspoon (2 grams) garlic powder
- 1 scant teaspoon (2 grams) ginger powder
- 1 scant teaspoon (2 grams) ground pepper
- 1/2 teaspoon (2 grams) salt
- 1 teaspoon (4 grams) sugar
- 1 teaspoon light soy sauce
- 1 scant teaspoon rice wine
- 1 green chili pepper
- 1 red chili pepper
- potato starch as desired/needed
Cooking Directions
Preparations
- Peel garlic. Mince. Wash green and red chili peppers separately. Cut into circular strips.
How to marinate the ribs
- Wash spare ribs. Cut into small pieces. Add garlic powder, ginger powder, ground pepper, salt, 1/2 teaspoon (2 grams) sugar, 1/2 teaspoon light soy sauce, rice wine, and potato starch. Stir together and let marinate for 2 hrs.
How to steam rice noodles and ribs
- Add appropriate amount of water to steamer pot. Add spare ribs apart from water. Steam for 9 minutes over high heat.
- Place Chen Cun rice noodles on plate. Place spare ribs on Chen Cun rice noodles. Place in steamer pot apart from water. Steam for 5 minutes over high heat. Remove. Add some of the chili pepper strips.
Put it all together
- Heat a pan on stovetop. Add appropriate amount of cooking oil. Fry minced garlic until fragrant. Add 1/2 teaspoon light soy sauce, 1/2 teaspoon (2 grams) sugar, and a bit of water. After bringing to a boil, drizzle this mixture over steamed Chen Cun rice noodles and serve.
- Note: Chen Cun rice noodles are very absorbent, so they can soak up additional seasoning and juices after being steamed.
Chen Cun Rice Noodles
Chen Cun rice noodles come from Chen Cun town, which is located in Foshan's Shunde district. The noodles have been around for over 80 years now. In 1927, a Chen Cun local named Huang Dan created a thin, fresh, smooth, soft kind of rice noodle. As this variety became more popular, local people began calling it "Dan noodles". When this noodle was exported to other areas, people began calling it "Chen Cun rice noodles".
The fragrant Chen Cun rice noodles are around only around 0.5 to 0.7 mm. thick. They are known for being exceptionally pliant and tender. They can be steamed, fried, or tossed, and prepared with pork, ribs, or shrimp; no matter how one makes them, they are sure to be delicious.
When made with ribs, the thin noodles soak up the juices from the ribs, providing an awesome aftertaste when consumed this way. Chen Cun rice noodles can be quite complicated to prepare from scratch, yet they can also be purchased in supermarkets or specialty stores.