Ingredients
500 g (about 1 lb) all-purpose flour, 3 eggs, 250 g (about 1/2 lb) pork, 200 g (about 7 oz) leafy greens.
Seasonings
50 g (about 1/2 cup) shredded scallions, 2 teaspoons salt, 1 tablespoon soy sauce, and appropriate amounts of broth and vegetable oil.
Steps
1. Wash the pork and cut it into shreds; combine the flour with eggs to make egg noodles, cook them until done, then drain and deep-fry in oil until golden brown, remove and drain the oil, then blanch in hot water to soften and drain again.
2. Heat oil in a wok over high heat, add shredded scallions and shredded pork, stir-fry until the pork changes color, then add the greens, soy sauce, salt, and broth, bring to a boil, add the egg noodles and toss everything together, cook over high heat until the sauce is fully absorbed, then remove from the wok and serve.