Pickled Cabbage and Pork Noodles

Instructions

1. 1Rinse the suan cai briefly under cold water, then squeeze it very dry and shred it crosswise into ribbons.

   挤干切丝

   🔍 Look for Low heat 3 分钟 · 3 minutes

   Visual: 菜丝呈半透明浅黄、手感近干，挤压无水滴滴下Shreds are pale translucent yellow and feel almost dry; no water drips when squeezed

   You know it's right when: 抓一把松手能散开，而非黏成湿团A handful springs back loosely instead of clumping into a wet ball

2. 2Heat a wok over medium-high with oil. Fry the dried chillies, ginger and garlic for 30 seconds until the oil smells hot and nutty.

   爆香辣姜蒜

   🔍 Look for Medium-high 30 秒 · 30 seconds

   Visual: 辣椒转为深亮红色但未发黑，蒜片边缘浅金Chillies darken to a deep glossy red without turning black; garlic edges are pale gold

   You know it's right when: 香气先于油烟扑鼻——若已冒烟说明锅过热The fragrance hits you before any smoke does — if it smokes, the wok was too hot

3. 3Add the pork matchsticks and stir-fry over high heat for 90 seconds until they change colour, then push to one side.

   大火炒肉丝

   🔍 Look for High heat 90 秒 · 90 seconds

   Visual: 肉丝外表浅金无粉色，仍饱满不缩水Strands are pale gold outside with no pink showing, still plump not shrunken

   You know it's right when: 肉丝在锅中发出轻微摩擦声而不粘锅The pork squeaks lightly against the wok rather than sticking

4. 4Add the suan cai to the clear side and stir-fry for 2 minutes, until it looks dry and smells toasted rather than raw sour.

   酸菜要炒透

   🔍 Look for Medium-high 2 分钟 · 2 minutes

   Visual: 菜丝失去水亮感，表面哑光、边缘微卷Shreds have lost their wet sheen and look matte and slightly curled at the edges

   You know it's right when: 刺鼻生腌味转为圆润咸酸香The sharp raw-pickle smell has softened into a rounded, savoury sourness

5. 5Pour in 800 ml (3⅓ cups) boiling water. Bring to a boil, season with soy sauce and white pepper, and simmer 5 minutes.

   滚水煮汤

   🔍 Look for Medium heat 5 分钟 · 5 minutes

   Visual: 汤色浅金微亮，酸菜丝在沸汤中悬浮翻动Broth is pale gold with a faint sheen, pickle shreds suspended and moving in the boil

   You know it's right when: 尝一口先酸后咸，酸味很快退去A spoonful tastes sour first, salty second, and the sourness fades quickly

6. 6Cook the noodles separately until just tender, divide between bowls, ladle the boiling sour broth over, and finish with scallion.

   浇酸汤

   🔍 Look for High heat 4 分钟 · 4 minutes

   Visual: 浅金酸汤中有半透明酸菜丝、嫩肉丝与绿色葱花Pale gold sour broth with translucent pickle ribbons, tender pork and green scallion

   You know it's right when: 凑近碗面时蒸汽能糊住眼镜Steam fogs your glasses when you lean over the bowl