Fujian Ban Mian Noodle Soup
Silky hand-pulled noodles in a rich pork bone broth, finished with crispy lard cubes and fresh greens. A beloved Fujian comfort dish that's easier to make at home than you'd expect.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ½ lb pork shoulder or neck bone
- ½ lb fresh noodles (Chinese egg noodles or ramen)
- 2 oz pork fatback, skin removed
- 4 oz bok choy or gai lan
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 whole scallion, white and light green parts
- 1 whole ginger, thumb-sized piece
Instructions
- 1
Fill a large pot with 6 cups of water and place it on the stove over high heat so the water can start heating while you prepare other ingredients.
- 2
Cut the pork shoulder into 2-inch chunks by slicing against the grain into pieces roughly the size of walnuts — this helps them cook evenly and adds flavor to the broth.
- 3
Peel the ginger with a spoon (easier than a knife), then smash it flat on the cutting board with the side of a knife to help release its flavor into the broth.
- 4
Cut the white part of the scallion into 2-inch lengths; set the green part aside separately on a small plate.
- 5
Cut the pork fatback into 1/4-inch cubes by slicing lengthwise into thin strips, then crosswise into small cubes; place on a separate plate.
- 6
Trim the bottom 1/2 inch from the bok choy stems, then cut each leaf and stem into 2-inch lengths; place in a bowl.
- 7
When the water boils (large rolling bubbles breaking the surface constantly), carefully add the pork chunks and smashed ginger, then bring back to a boil over high heat, about 2 minutes.
- 8
Reduce heat to medium and simmer uncovered for 12 minutes, skimming off any gray foam that rises to the surface with a spoon — this makes the broth clear and clean-tasting.
- 9
Add the white scallion pieces, 2 tablespoons of soy sauce, and 1 tablespoon of oyster sauce to the pot; stir once and simmer for 2 more minutes so flavors blend.
- 10
Place a medium skillet over medium-high heat and add the pork fatback cubes; cook, stirring once every 15 seconds, until the cubes turn golden brown and crispy, about 3 minutes total.
- 11
Using a slotted spoon, transfer the cooked fatback to a paper towel to drain and cool; leave the rendered fat in the skillet.
- 12
Bring the broth back to a rolling boil over high heat, then add the noodles and stir immediately to separate them, about 30 seconds.
- 13
Cook the noodles uncovered for 3 minutes, stirring once halfway through, until they are tender and easily bend without breaking.
- 14
Add the bok choy to the pot and simmer for 1 more minute until the leaves turn bright green and the stems are tender-crisp.
- 15
Divide the noodles, pork, greens, and broth evenly between two large bowls, pouring the hot broth over everything.
- 16
Scatter the crispy pork fatback pieces evenly over each bowl, dividing them equally between the two servings.
- 17
Drizzle 1 teaspoon of the rendered pork fat from the skillet over each bowl for richness and flavor.
- 18
Slice the reserved green scallion parts thinly crosswise and scatter on top of each bowl as garnish.
Tools you’ll need
- large pot (at least 3-quart capacity)
- medium skillet (10-inch or larger)
- spoon for skimming
- slotted spoon
- cutting board
- chef's knife
- small plate
- bowl
- paper towels
- two large soup bowls
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