Ingredients:
– Sweet potato noodles: 200g
– Pickled cabbage (preferably napa cabbage): 80g
– Pork: 50g
– Sesame oil: 1/2 teaspoon
– Chopped scallions: a small handful
– Oyster sauce: 1 tablespoon
– Light soy sauce: 1 tablespoon
– Dark soy sauce: 1 teaspoon
– Salt: 1/5 teaspoon
– White pepper: 1/5 teaspoon
– Starch: 1 teaspoon
– Dried red chilies: 2
Instructions:
1. Select pickled cabbage as shown. Note: This is not Korean-style kimchi.
2. Wash the pickled cabbage, squeeze out excess water, and shred it.
3. Cut the pork into thin strips. For those with less knife skills, briefly freeze the meat to ease slicing.
4. Marinate the pork with salt, white pepper, and starch, mixing evenly.
5. Break the sweet potato noodles into sections and soak them in advance until softened.
6. Slice the garlic and cut the dried chilies into short segments.
7. Heat oil in a wok, add the pork strips, and stir-fry until they change color. Remove and set aside.
8. Add garlic slices to the wok and sauté until fragrant.
9. Incorporate the chilies and pickled cabbage, stir-frying to release their aromas.
10. Add the soaked noodles, briefly toss, and immediately pour in about half a bowl of water.
11. Season with dark soy sauce, light soy sauce, oyster sauce, and white pepper. Optionally, add a small amount of chicken bouillon if desired.
12. Simmer until the noodles are tender, then return the pork to the wok and cook together for one more minute. Finish with a few drops of sesame oil, garnish with chopped scallions, and serve.
Cooking Tips:
– Do not reduce the sauce completely, as the noodles will absorb more liquid after plating. Excessively dry noodles may become sticky.
– Store-bought pickled cabbage is used here for convenience, though homemade versions are healthier. Contributions from those skilled in pickling are welcome.
– Cooking well involves techniques; each of my dishes includes practical tips. Search for ‘Hubei cuisine’ to explore my full recipe collection.
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