Braised noodles with spareribs and beans

Overview

The aroma of pork ribs, beans and noodles are combined to form a delicacy in Inner Mongolia (in this case, it is for five to six people)

Cut the pork ribs into one-inch-long pieces. Add a little lard or peanut oil to the wok and fry the ribs until they change color and produce oil. Add chopped green onion and minced ginger. When fragrant, add soy sauce, boiling water and salt
Stew the ribs until 8 minutes done. Cut the tomatoes into small pieces and cut the beans into one-inch lengths and put them into the pot (if you use lentils, you need to cut them into shreds). Cover and bring to a boil and simmer. Cut the noodles into 10 cm long strips. When the beans are cooked enough to be pinched with a shovel, add the noodles
When adding noodles, the soup should not be too much or too little. The water should be lower than the upper surface of the beans in the pot. Cover the pot and simmer over high heat for 9 minutes. Turn off the heat. Use a spatula and chopsticks to spread the noodles and mix well
Serve on a plate and taste best with porridge and garlic