For the pork:
4-6 ounces pork shoulder or pork loin (cut into thin strips)
1 teaspoon cornstarch
1 teaspoon vegetable oil
1 teaspoon Shaoxing wine
1 teaspoon oyster sauce
1/8 teaspoon salt
For the rest of the soup:
8 ounces fresh white noodles (use half this weight if using dried noodles)
4 cups chicken stock (preferably homemade)
1 tablespoon vegetable oil
7 ounces pickled mustard stems (may also be labeled “pickled radish” – look for ?? – Zha Cai on the label)
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1 scallion (chopped)
In a small bowl, combine the pork, cornstarch, oil, wine, oyster sauce, and salt. Set aside to marinate while preparing the other ingredients.
Bring a pot of water to a boil for the noodles, and cook according to package instructions. Drain and distribute between two bowls.
Meanwhile, in another pot, bring the chicken stock to a boil and keep warm on the stove. Taste for seasoning and season with salt to taste if desired.
Heat your wok over high heat until smoking. Add a tablespoon of oil, and stir-fry the pork until browned. Add the Zha Cai and sugar, and stir-fry for 2 minutes.
Ladle hot broth over the noodles, and top with the pork and Zha Cai mixture. Garnish with a drizzle of sesame oil and scallions. Serve.