Imbi Pork Ball Noodles (Dry & Soup)
Imbi Pork Ball Noodles (Dry & Soup)
Ingredients
For the Noodles
- 1 1/2 pounds fresh noodles, such as thin vermicelli, flat rice noodles, or a mix
For the Soup Noodles
- 12 pork balls, chunky, white
- 4 hard-boiled eggs, whole, peeled
- 8 tofu puffs, fried
- 4 cups leafy greens, such as choy sum or bok choy
- 6 cups clear broth, hot, for serving
For the Dry Noodles
- 1/2 cup minced pork topping, dark brown, crumbly, fried
- 1/2 cup fried pork intestines, crispy, golden brown
- 1/2 cup dark meat, sliced, such as Chinese sausage or liver sausage
- 1/2 cup dark sauce, or a mixture of soy sauce, dark soy sauce, and sesame oil
For Garnish & Serving
- 1/2 cup scallions, chopped
- 1/2 cup pickled green chilies, optional, for serving on the side
Instructions
- 1
Bring a large pot of water to a rolling boil for blanching the noodles. Prepare separate serving bowls for the dry and soup noodle dishes.
⏱️ 5 min
- 2
For each serving, take a portion of desired fresh noodles (e.g., thin vermicelli or flat rice noodles) and place them into a metal strainer. Carefully submerge the strainer into the boiling water.
⏱️ 2 min
- 3
Blanch the noodles until cooked through, typically 30 seconds to 2 minutes depending on the noodle type. Stir gently to ensure even cooking. Once cooked, lift the strainer and drain the noodles thoroughly, shaking off excess water.
⏱️ 3 min
- 4
To assemble the Dry Noodle Dish: Transfer the blanched and drained noodles into a clean serving bowl. Add 2-3 tablespoons of dark sauce (or a mixture of sauces and oil) to the noodles, tossing to coat evenly. Top with a generous spoonful of the dark brown, crumbly minced pork topping, a spoonful of crispy fried pork intestines, and a few slices of dark meat (Chinese sausage or liver sausage). Garnish generously with chopped scallions.
⏱️ 5 min
- 5
To assemble the Soup Noodle Dish: Place 3-4 pieces of chunky white pork balls, one whole hard-boiled egg, 2-3 pieces of fried tofu puffs, and a handful of leafy greens into a separate serving bowl. Ladle hot, clear broth over all the ingredients until they are submerged and steaming. Garnish with chopped scallions.
⏱️ 5 min
- 6
Repeat steps 2-5 for the remaining servings, preparing a mix of dry and soup noodles as desired. Serve the noodle dishes immediately, optionally with a side of pickled green chilies.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Imbi Pork Ball Noodles (Dry & Soup)
For the Noodles
- 1 1/2 pounds fresh noodles, such as thin vermicelli, flat rice noodles, or a mix
For the Soup Noodles
- 12 pork balls, chunky, white
- 4 hard-boiled eggs, whole, peeled
- 8 tofu puffs, fried
- 4 cups leafy greens, such as choy sum or bok choy
- 6 cups clear broth, hot, for serving
For the Dry Noodles
- 1/2 cup minced pork topping, dark brown, crumbly, fried
- 1/2 cup fried pork intestines, crispy, golden brown
- 1/2 cup dark meat, sliced, such as Chinese sausage or liver sausage
- 1/2 cup dark sauce, or a mixture of soy sauce, dark soy sauce, and sesame oil
For Garnish & Serving
- 1/2 cup scallions, chopped
- 1/2 cup pickled green chilies, optional, for serving on the side
Instructions
- 1
Bring a large pot of water to a rolling boil for blanching the noodles. Prepare separate serving bowls for the dry and soup noodle dishes.
⏱️ 5 min - 2
For each serving, take a portion of desired fresh noodles (e.g., thin vermicelli or flat rice noodles) and place them into a metal strainer. Carefully submerge the strainer into the boiling water.
⏱️ 2 min - 3
Blanch the noodles until cooked through, typically 30 seconds to 2 minutes depending on the noodle type. Stir gently to ensure even cooking. Once cooked, lift the strainer and drain the noodles thoroughly, shaking off excess water.
⏱️ 3 min - 4
To assemble the Dry Noodle Dish: Transfer the blanched and drained noodles into a clean serving bowl. Add 2-3 tablespoons of dark sauce (or a mixture of sauces and oil) to the noodles, tossing to coat evenly. Top with a generous spoonful of the dark brown, crumbly minced pork topping, a spoonful of crispy fried pork intestines, and a few slices of dark meat (Chinese sausage or liver sausage). Garnish generously with chopped scallions.
⏱️ 5 min - 5
To assemble the Soup Noodle Dish: Place 3-4 pieces of chunky white pork balls, one whole hard-boiled egg, 2-3 pieces of fried tofu puffs, and a handful of leafy greens into a separate serving bowl. Ladle hot, clear broth over all the ingredients until they are submerged and steaming. Garnish with chopped scallions.
⏱️ 5 min - 6
Repeat steps 2-5 for the remaining servings, preparing a mix of dry and soup noodles as desired. Serve the noodle dishes immediately, optionally with a side of pickled green chilies.
⏱️ 15 min