ender pork ribs simmered in a bold soy-based sauce with silky glass noodles that soak up every drop of flavor.
Ingredients
600 g pork ribs, cut into pieces
150 g wide glass noodles (sweet potato or mung bean starch)
2 tbsp oil
3 slices ginger
2 cloves garlic
2 dried red chilies
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp sweet bean paste (or hoisin)
1 tsp sugar
½ tsp salt (adjust to taste)
400 ml water
2 tbsp chopped red and green chilies (for garnish)
1 tbsp chopped scallions
Instructions
First, rinse the pork ribs and pat dry. Heat oil in a wok or deep pan over medium heat. Add the ribs and sear until lightly golden on all sides. Stir in ginger, garlic, and dried chilies, cooking until fragrant.
Add sweet bean paste and stir until it releases red oil. Pour in light soy sauce, dark soy sauce, sugar, and water. Bring to a boil, then reduce heat to low and cover. Simmer for about 40 minutes until the ribs are tender.
Soak the glass noodles in warm water for 10 minutes until softened, then drain. Add the noodles to the simmering ribs and cook uncovered for another 8–10 minutes until the sauce thickens and coats everything evenly. The noodles should become glossy and fully infused with flavor.
Finish with fresh chopped chilies and scallions. Serve hot.
3 Pro Tips
Sear the ribs properly to build flavor before adding liquid.
Use dark soy sauce mainly for color, not saltiness.
Add noodles toward the end to prevent over-softening.
How Long It Lasts & Proper Storage
Store refrigerated for up to 3 days in an airtight container. Reheat gently over low heat, adding a splash of water if needed.
Optional Variation
Add star anise or a small cinnamon stick during simmering for deeper aromatic notes.