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Recipe details are AI-generated from the video and may contain errors — for reference only.
Hold the knife handle firmly and curl your fingers inward when slicing meat to avoid cutting yourself.
Wash 200g pork, slice evenly into thin pieces, then cut along the grain into fine shredded strips and place in a bowl.
Watch out
Cut the pork strips evenly, otherwise they will cook unevenly when stir-frying, ruining the texture.
Add a little salt, a little sugar, 1 tbsp light soy sauce, a pinch of white pepper, a little Shaoxing wine, a little egg, 1 tbsp cornstarch, and about 1 liang of water to the shredded pork, mix well and marinate for 15 minutes.
Watch out
Add water gradually and mix thoroughly until absorbed by the pork, otherwise the meat will become dry and tough.
Be careful of hot steam when handling hot water, and use a colander to drain the noodles thoroughly.
Add water to a wok and heat to about 70 degrees Celsius, add 375g egg noodles, use chopsticks and a colander together to gently loosen them until fully separated, then remove.
local_fire_departmentMedium-low heat, about 2 minutesWatch out
Keep the water temperature around 70 degrees
if it's too high, the noodles will get mushy and stick to the wok later
Hot oil may splatter when pan-frying, keep a safe distance when adding oil and shaking the wok to avoid burns.
Heat the wok until red hot, oil it and leave a little oil, turn off the heat, place the drained noodles flat in the wok, turn on the heat, spread them out, add oil around the edges, pan-fry on medium-low heat while shaking the wok until edges bubble and bottom is golden and crispy, flip and fry the other side until golden and crispy, turn to high heat to expel excess oil, then remove.
local_fire_departmentHigh heat to heat wok, then medium-low heat, about 8 to 10 minutesWatch out
The wok must be red hot and oiled, turn off the heat before adding noodles, otherwise they will stick badly and burn.
Wash your hands thoroughly after handling raw meat to prevent cross-contamination from bacteria.
Clean and reheat the wok, add 1 tbsp oil, add the marinated shredded pork and stir-fry until the meat changes color and is cooked through.
local_fire_departmentHigh heat, about 90 secondsWatch out
Stir-fry the pork quickly after adding it to the wok, otherwise it will clump together.
When the pork is almost done, add shredded carrots, enoki mushrooms, and bean sprouts in order, sprinkle with a little salt and sugar, and stir-fry quickly over high heat.
local_fire_departmentHigh heat, about 60 secondsWatch out
Bean sprouts release water easily, stir-fry quickly on high heat, otherwise excess water will thin out the gravy.
When almost done, add Chinese chives, stir-fry quickly and evenly, then remove all the meat and vegetables and set aside.
local_fire_departmentHigh heat, about 30 secondsWatch out
Chinese chives cook very quickly
remove them immediately after a few tosses, otherwise they will turn mushy and yellow
Add 450ml chicken broth to a clean wok and bring to a boil, add a little white pepper and sesame oil, turn to low heat and slowly pour in cornstarch slurry to thicken until it becomes a rich gravy.
local_fire_departmentHigh heat to boil then low heat to thicken, about 2 minutesWatch out
Turn down the heat and pour in the cornstarch slurry slowly when thickening, otherwise it will clump up unevenly.
Be careful of rising steam when pouring the boiling hot gravy to avoid scalding your hands.
Pour the reserved shredded pork and vegetables back into the thickened gravy, stir well, add a little chicken oil for aroma, then cut the crispy noodle cake and arrange on a plate, pour the hot gravy evenly over the crispy noodles to finish.
local_fire_departmentMedium-low heat, about 60 secondsWatch out
The gravy must be kept boiling hot when pouring over the noodles, otherwise the noodles will get soggy too quickly and lose their crispy texture.
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