Stand-up Soy-Vinegar Noodle Bowls with Quick Mustard Greens

Wheat noodles slicked with soy-vinegar, minced pork, and quick-fried pickled mustard greens, fragrant with ginger and Sichuan pepper in chicken fat. They echo Noodles Under Paper Lanterns, when Kaifeng still ate under bobbing lanterns after the night drum.

Serves 2

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Ingredients

• 8 oz dried wheat noodles
• 1 cup pickled mustard greens
• 6 oz minced pork
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 3 scallions
• 1 tbsp rendered chicken fat
• 1 tbsp fresh ginger
• 1/4 tsp Sichuan peppercorns

Instructions

1. 1Cook the dried wheat noodles in boiling water according to package directions until al dente, then drain and rinse briefly under cold water.
2. 2Heat a wok over high heat, add rendered chicken fat, minced pork, grated ginger, and crushed Sichuan peppercorns, and stir-fry until the pork is browned and crumbly.
3. 3Add the pickled mustard greens to the wok and stir-fry for 1 minute, then remove from heat and set aside.
4. 4Divide the noodles into bowls, top with the pork and mustard green mixture, sliced scallions, soy sauce, and rice vinegar, then pour hot water over each bowl to create a quick brothy sauce and serve standing up.