For marinating the pork:
1/2 pound pork (225g, thinly sliced; we used pork belly, but feel free to substitute another cut of pork or chicken)
2 teaspoons light soy sauce
1 teaspoon cornstarch
1 tablespoon Shaoxing rice wine
1/4 teaspoon ground white pepper
For the rest of the dish:
1 pound fresh white noodles (450g)
3 tablespoons oil (divided)
3 slices ginger (julienned)
3 star anise
5 cloves garlic (coarsely chopped)
3 dried red chilies (coarsely chopped, optional)
2 scallions (chopped)
1 pound green beans (trimmed and cut in half)
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
1/2 teaspoon sugar
1 cup water
Start by mixing the meat with the marinade ingredients and set aside for 20 minutes while you prepare the rest of the components. Prepare a steamer, making sure no water will touch the noodles during the steaming process.
Place a large sheet of parchment paper on the steaming rack, and loosely pile the noodles on the parchment paper. Drizzle with 1 tablespoon oil, tossing the noodles lightly in the oil. Steam for 10 to 12 minutes over high heat (this cooking time will vary depending on the thickness of your noodles). Remove from heat and set aside.
Heat another 2 tablespoons oil in a wok over medium heat. Add the ginger and star anise, and cook for 30 seconds. Add the garlic, chilies (if using) and scallions, and stir-fry for one minute. Now add the pork and turn up the heat to high. Stir-fry until the pork is opaque. Then spread the pork out in a single layer on the wok’s surface to brown the meat (30 seconds to a minute).
Stir in the green beans and cook for a couple minutes. Add the dark soy sauce, light soy sauce and sugar. Stir everything together and add water. Place the steamed noodles on top of this mixture (do not stir), and cover lid. Cook for 5 minutes.
Uncover the wok; you’ll see that the liquid in the wok has reduced slightly. Turn down the heat, and mix everything together to coat the noodles with sauce. The sauce should be soaked into the noodles very quickly. Serve immediately.