Noodles And Congee Recipe
Make Noodles And Congee Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Congee (Rice Porridge)
Protein and Toppings
Noodles (Simple Stir or Soup-style)
Method
Congee (Rice Porridge)
- 1
Rinse and combine
Rinse the rice under cold water until the water runs mostly clear (2–3 rinses). Drain and place in a large heavy-bottomed pot. Add 10 cups of water or stock and the sliced ginger.
- 2
Bring to a boil
Set the pot over high heat and bring to a gentle boil. Stir once to prevent rice sticking, then reduce heat to maintain a low simmer.
- 3
Simmer and stir
Simmer, uncovered or partially covered, at a low simmer for 45–55 minutes, stirring every 5–10 minutes to prevent sticking and to help break down the rice. If the congee thickens too much, add hot water or stock a half-cup at a time until you reach a creamy porridge consistency. Skim off any foam that rises.
- 4
Season
When rice has mostly broken down and the texture is creamy, stir in 1.5 tsp salt, 1/2 tsp white pepper, 2 tbs light soy sauce, and 1 tsp sesame oil. Taste and adjust seasoning: add more salt or soy if desired.
- 5
Finish and keep warm
Remove and discard the ginger slices (or leave them if you prefer). Keep the congee over very low heat while you prepare noodles and toppings, stirring occasionally to prevent a skin from forming.
Protein and Toppings
- 6
Prep the protein
In a small bowl combine the ground pork, 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, and 1/4 tsp white pepper. Mix until evenly combined and let sit 5 minutes to marinate while you prepare the rest.
- 7
Cook the protein
Heat a nonstick skillet over medium-high heat. Add a small drizzle (1 tsp) of oil if pan is dry. Add the marinated ground pork and break it up with a spatula. Cook until browned and cooked through, about 4–6 minutes. If you want a more soup-friendly shredded chicken: poach 8 oz chicken breasts in simmering stock for 10–12 minutes, shred and season with the same soy/Shaoxing/cornstarch mix.
- 8
Poach the eggs (optional)
If using soft-poached eggs: bring a small saucepan of water to a gentle simmer, add a splash of vinegar, create a gentle whirlpool, crack an egg into a small bowl and slip it into the water. Poach 3–4 minutes for runny yolk. Remove with a slotted spoon and keep warm. Repeat for second egg.
- 9
- 10
Noodles (Simple Stir or Soup-style)
- 11
Cook the noodles
Bring a large pot of salted water to a boil. Cook noodles according to package directions until just al dente (usually 2–4 minutes for fresh, 5–7 for dried). Reserve 1/2 cup of the noodle cooking water, then drain the noodles and set aside.
- 12
Sauté aromatics and greens
While noodles cook, heat 1 tbs vegetable oil in a wide skillet or wok over medium-high heat. Add the minced garlic and stir-fry 20–30 seconds until fragrant (don’t burn). Add the bok choy and stir-fry 1–2 minutes until bright green and just tender. If greens need more liquid, add 2–3 tbs of reserved noodle water or stock.
- 13
Combine noodles and sauce
Add the drained noodles to the skillet with the greens. Pour 1.5 tbs light soy sauce, 1 tsp oyster sauce (if using), 1/2 tsp sesame oil, and up to 1/2 cup reserved noodle water or stock to loosen the mixture. Toss or gently stir-fry 1–2 minutes until everything is heated through and sauce coats the noodles. Taste and adjust seasoning with a pinch of salt or more soy sauce.
- 14