Cut the pork shoulder (0.50 lb) into thin slices, then into strips.

To a large bowl, add the cornstarch (1 tablespoon), oyster sauce (1 tablespoon), light soy sauce (2 teaspoon), white pepper (0.25 teaspoon) and water (1 tablespoon). Stir to thoroughly combine.

Add the pork to the bowl and mix the marinade into the meat by hand or with a pair of chopsticks or spoon.

To a small bowl, add the red vinegar (3 tablespoon), white vinegar (1 tablespoon), hoisin sauce (1 tablespoon), ground bean sauce (1 tablespoon), tomato sauce (2 tablespoon), sugar (2 tablespoon) and water (0.50 cup). Taste and adjust as needed.

In another bowl, combine the potato starch (2 teaspoon) and water (2 tablespoon), then stir to combine.

Dice the green parts of green onion (0.50 oz) into small pieces.

Dice the shallots (0.50 oz).

Smash and peel the garlic (3 clove). Trim off the hard ends and roughly chop.

Cut the cucumber (3 oz) into 3 to 4-inch long pieces. Slice in half lengthwise and remove the seeds. Place it flat on the cutting board and cut into thick slices. Repeat for the rest of cucumber.

Fill a wok or pot with water and bring to a boil water on high heat. Fill a large bowl with ice water and set aside.

When the water reaches a rolling boil, loosen the noodles (1 lb) with your hand before lowering them into the wok. Cook for 4 to 5 minutes, or until the

middle of the noodle is no longer white when you break a strand.

Use a spider strainer to take out the noodles, then immediately dunk them into the ice water bath.

Transfer the noodles back into the hot water briefly for just 5 to 10 seconds.

Drain the noodles, add a bit of oil (1 teaspoon) and mix it in, then place onto a serving plate. If needed, cook the noodles in batches.

LESSON 8.1

Introduction to Noodles

Dive Deeper →

Heat a clean wok on high. Once it starts to smoke, reduce the heat to medium and add the oil (2 tablespoon).

Stir the marinated meat, then add to the wok and spread it out with a pair of chopsticks. Cook for 40 to 50 seconds, then stir fry using a wok spatula for 30 to 40 seconds.

Increase the heat to hig and add the shallots and garlic to the middle of the wok. Add the additional oil (1 teaspoon).

Cook for 1 minute or until fragrant, then stir the aromatics together with the meat.

Add cooking wine (1 teaspoon) to the wok and stir.

Stir the bowl of sauce. Taste and adjust flavors if needed. Daddy Lau adds more white vinegar (1 tablespoon) here.

Pour the sauce into the wok. Increase the heat to high and cook until the sauce comes to a boil while stirring occasionally.

Once the sauce comes to a boil, reduce the heat to low, taste test and adjust flavors if needed. Daddy Lau adds more sugar (1 teaspoon).

Mix the bowl of slurry and slowly pour it into the wok. Increase the heat to high and stir the sauce until it thickens. Turn off the heat and mix in sesame oil (2 teaspoon).

Pour the meat sauce over the plate of noodles, then garnish with cucumbers and green onions.