Ingredients
120 g cooked pork, 100 g straight-cut Chinese chives, 250 g (about 1 cup) second stock.
Seasonings
400 g fried noodle base, 25 g oil, 20 g wet starch, 5 g salt, 2 g MSG, 1 g ginger slices, 0.1 g white pepper.
Instructions
1. Place the pan-fried noodle base on a plate; heat oil in a wok, add the straight-cut vegetables; finely chop the cooked pork.
2. Add the broth, season with salt and MSG, add the ground pork, sprinkle with white pepper, thicken with a cornstarch slurry, stir in a drizzle of sesame oil until well combined, then pour over the noodles and serve.