Cat-Ear Noodles

🛒 Ingredients

• All-purpose flour 150 g · 540 kcal
• Water 80 g · 0 kcal
• Pork loin, lean 100 g · 140 kcal
• Soy Sauce 20 g · 16 kcal
• Shaoxing wine 15 g · 20 kcal
• Sesame oil 5 g · 45 kcal
• Vegetable oil 10 g · 90 kcal
• Garlic 5 g · 7 kcal
• Ginger 5 g · 4 kcal
• Scallions 10 g · 3 kcal
• Carrot 50 g · 20 kcal
• Napa cabbage 100 g · 15 kcal

👨‍🍳 Instructions

1. Combine flour and water to form a firm dough, then knead for 5-7 minutes until smooth. Cover and let it rest for at least 30 minutes.
2. Divide the dough into small portions and roll each into a thin rope. Cut small pieces from the rope, then press and roll each piece with your thumb on a clean surface to form a 'cat ear' shape.
3. Bring a pot of salted water to a boil, then add the cat-ear noodles. Cook for 2-3 minutes, or until they float to the surface and are tender-chewy; drain and set aside.
4. Slice the pork loin thinly and prepare all vegetables: mince garlic and ginger, slice scallions, shred carrots, and chop napa cabbage.
5. Heat vegetable oil in a wok over high heat. Add sliced pork and stir-fry until lightly browned, then add garlic, ginger, and the white parts of scallions, stir-frying until fragrant.
6. Add carrots and napa cabbage to the wok, stir-fry for 2-3 minutes until slightly tender-crisp. Pour in soy sauce and Shaoxing wine, stir well to combine.
7. Add the cooked cat-ear noodles to the wok, along with sesame oil and the green parts of scallions. Toss everything together for 1-2 minutes to heat through and coat evenly. Serve immediately.