Ingredients
150 g (about 5 oz) noodles, 200 g (about 7 oz) pork spare ribs.
Seasonings
50 g vegetable oil, 30 g salt, 10 g each of scallion segments, ginger slices, sugar, and Shaoxing wine, and 5 g MSG.
Instructions
1. Rinse the pork ribs clean and chop them into 5 cm (about 2-inch) sections.
2. Heat a wok over high heat and add vegetable oil. When the oil reaches about 70% hot (just starting to smoke), add scallion sections and ginger slices, briefly fry until fragrant, then add the pork ribs. Stir in cooking wine and salt, and stir-fry until the ribs change color. Pour in 1800 g (about 7.5 cups) of water and bring to a boil. Reduce to medium heat and simmer until the ribs are fully tender. Season with sugar and MSG to taste. Remove the wok from the heat and discard the scallion and ginger.
3. Bring water to a boil in a pot, add the noodles, and when it returns to a boil, add a splash of cold water to finish cooking the noodles. Use chopsticks to lift the noodles into a bowl, then pour in the spare ribs and broth. This noodle dish features tender, fall-apart spare ribs and a rich, savory broth. It is highly nutritious, packed with high-quality meat protein, fat, carbohydrates, and essential minerals such as calcium, phosphorus, iron, and zinc.