Ingredients
500 g (about 1 lb) noodles, 200 g (about 7 oz) pork ribs, 75 g (about 2.6 oz) bok choy.
Seasonings
10 g scallion segments, 5 g each of ginger slices and garlic slices, Sichuan peppercorns, star anise, dried chili peppers, MSG, sugar, and cooking wine to taste, 1 teaspoon salt, 1 tablespoon soy sauce, 2 tablespoons vegetable oil.
Preparation
1. Remove the stems from dried chili peppers, rinse and drain, then cut into small sections.
2. Trim and wash the bok choy, score a cross into the root ends, blanch in boiling water with a splash of vegetable oil, then remove, rinse under cold water, and drain well.
3. Rinse the pork ribs, cut them lengthwise into strips, then chop into domino-sized pieces. Place in a pot of cold water, bring to a boil, and blanch for 5 minutes. Drain and rinse clean.
Steps
1. Heat oil in a wok until it reaches about 80% hot, then add scallion segments, ginger slices, garlic slices, and star anise to infuse the oil. Add the pork ribs, Sichuan peppercorns, and dried chili segments, and stir-fry until fragrant.
2. Add soy sauce, salt, sugar, and cooking wine, then pour in enough water to cover. Bring to a boil over high heat, then reduce to low heat and simmer for about 1 hour until the ribs are tender and falling off the bone. Remove and discard the Sichuan peppercorns, star anise, chili peppers, scallions, ginger, and garlic, leaving the rich braising liquid as the sauce.
3. Cook the noodles until done, drain and place in bowls, then top with bok choy and spare ribs, and drizzle with the sauce before serving.