- 2 tsp Shaoxing rice wine
- 2 tsp light soy sauce
- 200 gm fatty minced pork
- 500 gm fresh wheat noodles (udon or Cantonese, see note)
- 4 green onions, finely chopped
- To serve: Thinly sliced fresh long red chillies, optional
- 2 tbsp vegetable oil, plus extra, for noodles
- 45 gm Tianjin preserved vegetable, rinsed and squeezed dry (1/3 cup)
- 1 tbsp Shaoxing rice wine
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2-3 tbsp chilli oil, or to taste
- 2 tsp Chinese black vinegar (available from Asian food stores)
- 1 tbsp Sichuan pepper, dry-roasted, ground to a powder using a pestle and mortar
- 1 cup chicken stock
- 1Place 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.
- 2Cook 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.
- 3For 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.
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