Ingredients
500 g (about 1 lb) noodles, 150 g (about 5 oz) shredded pork, 200 g (about 7 oz) eggplant.
Seasonings
to taste: shredded scallion, shredded ginger, salt, MSG, soy sauce, cooking wine, sugar, chili powder, water starch, lard, and stock.
Steps
1. Add cooking wine and water starch to the shredded pork, then mix well to coat evenly.
2. Remove the stem and peel from the eggplant, wash it, then cut into thin strips and soak in water.
3. Cook the noodles in boiling water until done, then drain and rinse under cold water, and drain well.
4. Place a wok over high heat, add lard and heat until hot. First, add the marinated pork strips and stir-fry to separate, then add chili powder, shredded scallions, shredded ginger, cooking wine, soy sauce, and shredded eggplant, and stir-fry for a moment. Once the eggplant strips soften, add sugar, salt, MSG, and broth, then add the cooked noodles and toss everything together until well combined. Serve immediately.