Entree: China – Shanxi – 山西炒面 ➤ Shānxī chǎomiàn (Stir-fried wheat noodles with savory pork and crisp vegetables, flavored with Shanxi-style soy and vinegar)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 12 oz (340 g) fresh or cooked wheat noodles (or fresh hand-pulled/wide noodles)
- 8 oz (225 g) pork shoulder, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) Chinkiang (Zhenjiang) black vinegar
- 1 tsp (5 g) sugar
- 3 cloves garlic, minced
- 1 inch (2.5 cm) ginger, minced
- 3 scallions, cut into 2 in (5 cm) lengths
- 2 cups (150 g) napa cabbage, thinly shredded
- 1 small carrot, julienned (about 3 oz / 85 g)
- 1 tsp (5 g) ground white pepper or black pepper, to taste
- 1 tsp (5 g) coarse salt, or to taste
- 1 tbsp (15 ml) Shaoxing wine or dry sherry (optional)

Instructions

1. Bring a large pot of water to a boil. If using fresh noodles, blanch 30–60 seconds until separated; if using cooked noodles, briefly dip to loosen. Drain and toss with 1 tsp sesame oil; set aside.
2. Heat a wok or large skillet over high heat until smoking slightly. Add vegetable oil and sear the pork in a single layer until just browned and cooked through, about 2–3 minutes. Add Shaoxing wine if using and stir once. Remove pork and set aside.
3. In the same wok, add a little more oil if needed and stir-fry garlic and ginger about 20–30 seconds until fragrant. Add carrots and shredded napa cabbage and stir-fry 1–2 minutes until vegetables begin to soften.
4. Return pork to the wok, add the noodles and scallions, then pour in light soy sauce, dark soy sauce, black vinegar, and sugar. Toss vigorously to combine and heat through, using spatula to fry noodles against the wok for slight charring.
5. Adjust seasoning with salt and pepper, finish with sesame oil, toss once more, and serve immediately.