Photo by Farideh Sadeghin
Prep time: 20 minutes
Total time: 35 minutes
8 ounces|225 grams Hong Kong-style pan-fried noodle, raw
6 tablespoons|90 ml vegetable oil
1 tablespoon cornstarch
4 ounces|115 grams pork shoulder, thinly sliced into strips
2 tablespoons Shaoxing wine
5 dried shiitake mushrooms, rehydrated and thinly sliced
1 cup|75 grams bean sprouts
½ cup|20 grams green Chinese chives, trimmed, cut into 2-inch segments
½ cup|20 grams yellow Chinese chives, trimmed, cut into 2-inch segments
¾ cup|177 ml chicken stock
1 tablespoon abalone sauce or vegetarian oyster sauce
1 tablespoon granulated sugar
kosher salt, to taste
- Bring a large saucepan of water to a boil. Cook the noodles for 1 minute, then drain. Run the cooked noodles through very, very cold water until totally cool and bouncy. Drain very thoroughly and transfer to a sheet tray. Toss the noodles with 1 tablespoon oil and spread into a single layer.
- Set a medium skillet over medium-high heat until lightly smoking. Add 3 tablespoons oil and swirl to coat. Slide the noodles into the pan, shape the noodles into a circle, and let it fry until one side is golden and crispy, about 2 minutes, then flip. Add another tablespoon of oil around the rim of the pan and fry until the other side of the noodles is also crispy and golden brown, 2 minutes more. Remove the noodles from the pan and transfer to a serving plate.
- Mix the cornstarch in a small bowl with 1 tablespoon water. Return the skillet to high heat until lightly smoking. Add 1 tablespoon of oil and stir-fry the pork until cooked, about 1 minute. Add the Shaoxing and cook until reduced, then add mushrooms and cook until aromatic, about 30 seconds. Add the bean sprouts on the side and cook until barely wilted, about 1 minute. Add the chives and continue tossing until wilted, 1 minute. Add the chicken stock, abalone, and sugar and bring to a boil. Add the cornstarch slurry and toss to combine. Season to taste, then spoon the thickened sauce over the top of the noodles. Serve immediately.
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