Zha Cai Rousi Mian
This bowl of Chinese Zha Cai Rousi Mian is as tasty as it is easy. The savory pork and Chinese pickle contrasts perfectly with the pure broth and noodles.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4-6 ounces pork shoulder or pork loin ((cut into thin strips))
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
- 1 teaspoon Shaoxing wine
- 1 teaspoon oyster sauce
- 1/8 teaspoon salt
- 8 ounces fresh white noodles ((use half this weight if using dried noodles))
- 4 cups chicken stock ((preferably homemade))
- 1 tablespoon vegetable oil
- 7 ounces pickled mustard stems ((may also be labeled “pickled radish” - look for 榨菜 - Zha Cai on the label))
- 1/4 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 scallion ((chopped))
Instructions
- 1
In a small bowl, combine the pork, cornstarch, oil, wine, oyster sauce, and salt. Set aside to marinate while preparing the other ingredients.
- 2
Bring a pot of water to a boil for the noodles, and cook according to package instructions. Drain and distribute between two bowls.
- 3
Meanwhile, in another pot, bring the chicken stock to a boil and keep warm on the stove. Taste for seasoning and season with salt to taste if desired.
- 4
Heat your wok over high heat until smoking. Add a tablespoon of oil, and stir-fry the pork until browned. Add the Zha Cai and sugar, and stir-fry for 2 minutes.
- 5
Ladle hot broth over the noodles, and top with the pork and Zha Cai mixture. Garnish with a drizzle of sesame oil and scallions. Serve.