Stir-fried Noodles with Celery and Shredded Pork
Mildly spicy with a rich, savory aroma and a subtle smoky char—absolutely delicious.
Ingredients
celery
to taste
shredded pork
to taste
onion
half
Thai chilies
2
thin noodles
to taste
scallion
to taste
peanut oil
to taste
Sichuan peppercorns
to taste
dried chili
to taste
salt
to taste
light soy sauce
to taste
dark soy sauce
to taste
chicken essence
a pinch
cornstarch
to taste
white pepper powder
to taste
ginger
to taste
garlic
to taste
Instructions
1
Step 1
Add an appropriate amount of wet noodles and pour in half a small spoon of peanut oil.
2
Step 2
Mix well.
3
Step 3
Once the water boils, steam in the steamer for 8 minutes.
4
Step 4
Add an appropriate amount of lean shredded pork.
5
Step 5
Add appropriate amounts of salt, light soy sauce, white pepper powder, and cornstarch.
6
Step 6
Mix well and marinate briefly.
7
Step 7
Cut the onion into thick strips, Thai chilies into diagonal pieces, and celery into segments.
8
Step 8
Heat a generous amount of oil in the pan, then add the shredded pork.
9
Step 9
Use chopsticks to separate the pork, stir-fry until it changes color, then remove and set aside.
10
Step 10
Heat the remaining oil in the pan, then stir-fry Sichuan peppercorns, scallions, ginger, garlic, and dried chili until fragrant.
11
Step 11
Add the celery and stir-fry a few times.
12
Step 12
Add the shredded pork and stir-fry briefly.
13
Step 13
Pour in an appropriate amount of boiling water, and season with salt, light soy sauce, dark soy sauce, and chicken essence.
14
Step 14
Bring to a boil.
15
Step 15
The noodles are just finished steaming.
16
Step 16
Directly transfer the noodles into the broth.
17
Step 17
Let the broth evenly coat the noodles, keep stir-frying so the noodles absorb the broth, then drizzle a ring of cooked oil along the edge of the pan.
18
Step 18
Add the onion and Thai chilies.
19
Step 19
Stir-fry until the noodles are slightly golden brown.
20
Step 20
Turn off the heat and plate up.
21
Step 21
Finished dish.
22
Step 22
Finished dish.
