Directions

To Make

1. Marinate pork strips with cornflour, salt, dark soy sauce and Shaoxing wine. Set aside for 15 minutes.
2. Heat 2-3 tbsp cooking oil in a wok or pot over medium-high heat. Stir-fry pork in batches until they are golden brown. Remove and set aside.
3. In the same pot, add bamboo shoots and stir-fry for 1 minute. Add in pickled mustard greens and cook for 30 seconds.
4. Pour in chicken stock and bring to a boil, then reduce to a gentle simmer.
5. While waiting for the broth to boil, cook noodles in a separate pot of boiling water until al dente. Drain well.
6. Add cooked noodles and pork back into the broth. Simmer together for 1-2 minutes to allow flavours to combine.
7. Divided into bowls, garnish with chopped cilantro, and serve hot.