San Wei Ban Mian

By: Miku G

Ingredients

600g pork tenderloin, cut into 4cm strips
7 tbsp Weijixian seasoned soy sauce
2 tsp cornstarch
500g flat wheat noodles
1 tsp salt for noodle water
4 tbsp Chiu Chow oil
4 tbsp Chinkiang black vinegar
1 tsp white sugar
4 spring onions, white and green parts separated and finely sliced into long, fine straight lengths
fried shallots to serve
Peanut oil for searing

Toss the pork strips in a bowl with the cornstarch and 1 tbsp of Weijixian seasoned soy sauce until evenly coated and set aside.
In a small bowl, prepare the sauce by whisking together the Chiu Chow oil, Chinkiang vinegar, sugar, and the remainder of the Weijixian seasoned soy sauce and set aside.
Cook the noodles in a large pot of boiling salted water until they are just tender with a firm, springy bite. Reserve 4 tbsp of the starchy noodle water, then drain the noodles thoroughly.
Heat a splash of oil in a wok over high heat until it just begins to smoke. Flash-fry the pork in batches for approximately 90 seconds until charred and just cooked through. Remove the pork from the wok and set aside.
With the wok still over the heat, pour in the sauce mixture, the reserved noodle water, and the white spring onion slices. Stir and allow the liquid to sizzle and emulsify until fragrant and bubbling.Lower the wok heat.
Add the hot noodles to the wok and toss to combine the sauce, noodles, and spring onions until thoroughly coated. Finally, add the pork and toss briefly to combine.
Divide evenly between four serving bowls, and garnish with the green spring onion slices and fried shallots.