*25/6/2019 Updated: Instructional Video beneath recipe
I first saw long bean braised noodles some time ago, and did more reading up on it. There are many versions online and finally I settled for this one. FYI, it's a popular noodle from Beijing
The first time I cooked this, I used store bought wanton noodles and followed the recipe to put in the raw noodles straight into the wok. It became a lump of goo that made me feel aweful. I felt aweful because I wasted dinner, the pork, the organic beans, the noodles....it's all money. Local wanton noodles are heavily coated with starch to prevent them from sticking,and so, if we put them in..chances are the starch coating on it will cook and make everything lump together. Why didn't I think of that? I was angry with myself
