Ingredients
350 g (about 12 oz) cleaned pork kidney, 100 g (about 3.5 oz) buckwheat noodles, 100 g (about 3.5 oz) bean sprouts.
Seasonings
10 g each of minced scallions, minced ginger, minced garlic, and dried chili flakes; 1 teaspoon each of salt, soy sauce, and rice wine; 1/2 teaspoon each of sugar, rice vinegar, ground white pepper, and sesame oil; 2 tablespoons vegetable oil.
Steps
1. Slice the pork kidneys, then blanch them in boiling water until cooked through; separately cook the buckwheat noodles and bean sprouts, then drain and place them in a bowl.
2. In a small bowl, combine salt, soy sauce, rice vinegar, sugar, white pepper, sesame oil, and dried chili flakes, stirring until evenly mixed to create the seasoning sauce.
3. Heat oil in a wok until hot, add minced ginger, minced garlic, and the seasoning sauce, stir-fry until fragrant, then add the sliced pork kidney, buckwheat noodles, and bean sprouts, stir-fry briefly, and sprinkle with chopped scallions before serving.