1 lb of Lau shu fun noodle (pin noodles)
2 Tbsp of grape seeds oil or oil of your choice
3 cloves of garlic (peeled and finely minced)
1 lb of ground pork
2 Tbsp of soy sauce or more to taste
1 Tbsp dark soy sauce
Dash of white Pepper
1 cup of chicken stock
2 tsp corn starch + 2 tsp water
4 cups chicken stock
Salt to taste
Pinch of sugar
3 stalks of green onion (finely chopped)
Small bunch of cilantro leaves
Crispy fried shallots
Bring a large pot of water to a boil. Blanch the Lau Shu Fun noodle in a boiling hot noodle briefly until it turns soft and lightly translucent. Refresh with cold water. Remove and portion them into the bowls.
Preheat oil in a wok/skillet. Saute garlic until fragrant. Add in the pork and stir-fry until the pork turns color.
Add in soy sauce, dark soy sauce, dash of white pepper and continue to saute until the pork is cooked through.
Add in the chicken stock and bring it to a boil and then lower the heat and let it simmer for about 15 minutes. Have a taste and season with salt if needed.
Stir in the corn starch solution and cook until thickened. Turn off the heat.
Portion the meat mixture with some gravy over the noodle. Garnish with green onions and crispy shallots. Serve with the soup on the side and sprinkle some green onions on the soup