Sichuan Mustard Pickle Noodle Soup 榨菜雪菜肉絲麵

Ingredients
Makes 6 servings

Pork marinade:

• 1 cup pork loin, thinly sliced
• 1 tsp soy sauce
• 1 tsp rice wine
• 2 tsp potato starch

For the soup:

• 1 tbsp vegetable oil
• 1 cup preserved vegetable shreds (see package below)
• 1/2 cup bamboo shoots, julienned
• 6 cups chicken stock
• 3 slices ginger, about 1/4-inch thick
• 1/4 tsp ground white pepper
• 1/2 tsp salt to taste
• 2 bags (16 oz ea) plain noodle
• 1 tsp sesame oil
• 2 tbsp potato starch plus 2 tbsp water

Method

1. In a small bowl, add sliced pork, soy sauce, rice wine, potato starch, and mix well. Set aside.
2. In a skillet over high heat, add the oil, and saute the marinated pork until cooked, about 3 minutes.
3. Add preserved vegetable, bamboo shoots, and saute for 5 minutes. Taste if the salt is needed.
4. Add the potato starch mixture, stir thoroughly, and add the sesame oil. Set aside.
5. In a large pot, place the stock, ginger, ground white pepper, cover, and bring to a boil over high heat.
6. In a separate pot, add the salt, water, and bring to a oil. Add the noodles, stirring to loosen, and cook until al dente.
7. Turn off the heat, run cold water into the pot, and drain the noodles thoroughly.
8. Place single serving noodles into an individual bowl. Add the soup and some sauteed pork and preserved vegetable and serve.