2 tspShaoxing rice wine2 tsplight soy sauce200 gmfatty minced pork 500 gmfresh wheat noodles (udon or Cantonese, see note)4green onions, finely choppedTo serve:Thinly sliced fresh long red chillies, optionalSauce2 tbspvegetable oil, plus extra, for noodles45 gm (1/3 cup)Tianjin preserved vegetable, rinsed and squeezed dry1 tbspShaoxing rice wine2 tbsplight soy sauce1 tspdark soy sauce 2-3 tbspchilli oil, or to taste2 tspChinese black vinegar (available from Asian food stores)1 tbspSichuan pepper, dry-roasted, ground to a powder using a pestle and mortar1 cupchicken stock
Place Shaoxing wine and soy sauce in a bowl, season to taste with sea salt and freshly ground white pepper and combine well. Add pork and stir to coat in mixture, then cover and refrigerate for 15 minutes.
Cook noodles in boiling salted water until just tender, drain, then refresh under running water and drain again. Place noodles in a bowl, sprinkle with a little extra oil to prevent sticking and toss to coat.
For sauce, heat oil in a wok, add preserved vegetables and stir-fry over medium-high heat for 1-2 minutes or until fragrant. Add pork mixture and stir-fry over medium-heat, using a wok charn to crumble meat. Add wine and stir-fry for another 2-3 minutes or until meat is brown and crisp. Add remaining ingredients and bring to the boil. Divide room temperature noodles among bowls, spoon sauce over and serve immediately scattered with green onions and chillies, if using.
Note Precooked noodles may be used but these
only need brief reheating in boiling water.