Braised ribs on clear noodle


Apparently my family will eat up any dish poured over clear noodles, and this one had the perfect combination. I love cooking braised meat dishes, not much prep work, once everything’s tossed into 1 pot, the stove takes care of the slow cooking while we just inhale the aroma and wait for the dish to be done. Yummm!

  • 2 tablespoons oil for stir-frying
  • 2 lbs pork spareribs, cut into 1 or 2 rib sections
  • 1 1/2 cups chicken stock
  • 3 garlic, minced
  • 1 large onion, sliced
  • 2 slices ginger, juliened
  • 1/2 cup Chinese rice wine
  • 2 tablespoon soy sauce
  • 3 tablespoons soft brown sugar
  • 2 teaspoons five-spice powder
  • 3 bunch of clear noodle (soak in hot water to soften)
  • 1 green onion, sliced
  • Heat the oil on in a Dutch oven, on high heat. Stir in the garlic onion until fragrant, Add the ribs and brown on both sides (about 5 minutes total cooking time). Add the chicken stock, ginger, and stir in the remaining ingredients. Cover, turn the heat down to low and simmer for at least 1 hour, or until the ribs are tender, adding more water or stock as needed. If desired, garnish with sliced green onion. Pour the finished ribs and sauce over clear noodle and serve.

    Adapted from About


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