Ingredients
200 g fresh noodles, 100 g pork belly, 15 g rehydrated shiitake mushrooms, 1 egg.
Seasonings
15 g scallions, 1 tablespoon each of Northeast-style soybean paste and soy sauce, 1/2 tablespoon each of cooking wine and sugar, a pinch each of MSG and sesame oil, 2 tablespoons each of sweet bean paste and vegetable oil, and 650 g (about 3 cups) of stock.
Preparation
1. Crack the eggs into a bowl and beat until well blended; remove the stems from the rehydrated shiitake mushrooms, wash them, squeeze out excess water, and cut into small dices.
2. Trim and wash the scallions, then chop them into small pieces; trim the pork belly of any connective tissue, rinse, drain, and mince into ground meat.
3. Add a small amount of vegetable oil to the wok and heat until hot, then add the ground pork and stir-fry until it changes color, then remove and set aside.
Steps
1. Bring a pot of water with a pinch of salt to a boil, add the noodles and cook for 10 minutes until fully tender, then drain and transfer to a bowl, and pour in the hot broth.
2. Heat a thin layer of oil in a wok over high heat until it begins to smoke, then pour in the beaten eggs and stir-fry until they form fluffy curds, then remove and set aside.
3. Heat vegetable oil in a wok until it reaches about 80% hot (just starting to smoke), then add sweet bean paste and soybean paste, stir-frying until the mixture thickens.
4. Then add the ground pork, diced shiitake mushrooms, soy sauce, cooking wine, sugar, MSG, and scrambled egg.
5. Stir-fry until the sauce thickens, then drizzle with sesame oil, transfer to the noodle bowl, and sprinkle with chopped scallions before serving.