50 mlpeanut oil180 gmpork shoulder, trimmed of fat and sinew, thinly sliced across the grain1 tbspchilli bean sauce (Pun Chun brand)¼ eachred and green capsicum, diced2garlic cloves, crushed in a mortar and pestle10 mlShaoxing wine50 mlchicken stock10 mllight soy sauce5 ml eachsesame oil and chilli oilCat’s ear noodles140 gm(about 1 small) desiree potato, scrubbed80 gmplain flour
For cat’s ear noodles, steam potato until very tender (20-25 minutes), then when cool enough to handle, peel. Mash until smooth, add flour, mix to a soft dough, then turn onto a lightly floured surface and knead until smooth. Using a pasta machine with rollers at widest setting, feed dough through rollers, folding and reducing settings notch by notch until dough is 2mm thick, then cut into 1cm x 4cm lengths. Blanch in boiling salted water until glossy (30 seconds-1 minute), drain and refresh. Drain again, drizzle with a little peanut oil, stir to coat and set aside.
Heat a wok over high heat until smoking, add peanut oil, then pork, and stir-fry until pork starts to brown (3-5 minutes). Remove with a slotted spoon and set aside. Add chilli bean sauce to wok, stir-fry until fragrant (30 seconds-1 minute), add capsicum and garlic and toss for 30 seconds. Deglaze with Shaoxing wine, add chicken stock, soy sauce and oils and bring quickly to the boil. Add noodles and warm through, add reserved pork and simmer until sauce is reduced to a glaze (1-2 minutes). Serve immediately.