A classic Chinese noodle dish featuring a rich, savory ground pork or pork belly sauce served over fresh Shanghai thick noodles with julienned cucumber, carrots, and scallions.
1. Prep aromatics by mincing garlic and ginger, and thinly slicing scallions. Save white portion for cooking and green portion for garnish.
2. Combine sauce ingredients in a bowl.
3. Heat oil in a wok on medium heat and cook pork until the water has evaporated and the fat starts to brown the meat (6-8min).
4. Add the aromatics and sauté until fragrant (2-3min).
5. Add shoaxing wine and once most of it has evaporated, pour in the sauce.
6. Bring to a simmer, sweeten with sugar, and cook until slightly thickened (6-8min).
7. Boil noodles 1 min less than package instructions.
8. Make yourself a bowl with the noodles, a spoonful of the meat sauce, julienned cucumber and carrots, and the green portion of scallions. Make sure to not add too much sauce or it will be too salty.
