Zha Cai Rousi Mian

Method5 steps · about 20 min

1. 1

   Step 1: Mix the thin pork strips with cornstarch (1 teaspoon), the 1 tsp marinade oil, Shaoxing wine (1 teaspoon), oyster sauce (1 teaspoon) and1/8 tsp salt. Keep refrigerated while preparing the noodles and broth.

   Uses 4–6 oz pork shoulder or loin, cut into thin strips · 1 teaspoon cornstarch · 1 teaspoon vegetable oil · 1 teaspoon Shaoxing wine · 1 teaspoon oyster sauce · 1/8 teaspoon salt

   
2. 2

   Step 2: Boil the 8 oz fresh wheat noodles or4 oz dried alternative according to the packet. Drain and divide between two serving bowls.

   Uses 8 oz fresh white wheat noodles, or4 oz dried · Water to boil noodles

   
3. 3

   Step 3: Bring the 4 cups chicken stock to a boil in a separate pot. Taste and add extra salt only if needed, then keep hot.

   Uses 4 cups chicken stock · Extra salt for broth, only if needed

4. 4

   Step 4: Heat the wok over high heat, add the separate1 tbsp oil and stir-fry the marinated pork until browned and cooked through. Add the zha cai and sugar (1/4 teaspoon) and stir-fry for 2 minutes.

   Stir-fry zha cai with cooked pork · 2 minUses 1 tablespoon vegetable oil · Marinated pork strips · 7 oz zha cai (榨菜) pickled mustard stems · 1/4 teaspoon sugar

   
5. 5

   Step 5: Ladle the hot stock over the noodles, divide the cooked pork and zha cai mixture between the bowls and garnish with the measured sesame oil (1/2 teaspoon) and chopped scallion (1). Serve.

   Uses Cooked drained noodles in two bowls · Hot seasoned chicken stock · Cooked pork and zha cai mixture · 1/2 teaspoon sesame oil · 1 scallion (chopped)