Hangzhou Pian'er Chuan
Hangzhou specialty noodle dish made with fresh wheat noodles, pickled mustard greens, winter bamboo shoots, and pork tenderloin.
Ingredients
Chao noodles
to taste
Dao du cai (preserved mustard greens)
to taste
Winter bamboo shoots (sliced)
to taste
Pork tenderloin (washed, julienned, marinated)
to taste
Chopped scallions
to taste
Shaoxing wine
to taste
Dark soy sauce
to taste
Salt
to taste
White pepper
to taste
Instructions
1
Step 1: Marinate the pork and prepare the bamboo shoots
Wash the pork tenderloin and cut it into thin strips. Add salt, Shaoxing wine, and dark soy sauce, mix well, and marinate for later use. Slice the winter bamboo shoots and set aside.
2
Step 2: Parboil the noodles
Cook the Chao noodles in boiling water until half-done. Remove, rinse with cold water, and set aside.
3
Step 3: Stir-fry the pork and vegetables
Heat oil in a wok. Stir-fry the pork strips until cooked through, then remove. Using the remaining oil, stir-fry the bamboo shoots and Dao du cai until half-cooked.
4
Step 4: Simmer the broth
Pour hot water into the pot, add salt and dark soy sauce. Bring to a boil, then reduce to low heat and simmer for 10 minutes.
5
Step 5: Combine and finish
Add the noodles and cook until boiling. Finally add the pork strips and season with white pepper. Turn off the heat, plate, and garnish with chopped scallions.
