Step 1

Heat oil in a medium skillet over medium-high heat until hot. Add the pork and spread it out. Let cook until the bottom is browned. Break apart the pork and flip to cook the other side until just cooked through.

Step 2

Pour in the Shaoxing wine, soy sauce and add the Sui Mi Ya Cai, if using. Stir and cook until the sauce is fully absorbed and mixed well. Transfer the pork to a plate and set aside.

Step 3

Divide all the ingredients evenly (except the chicken broth) and add them into two medium-sized bowls. Or add everything into one big bowl. (*Footnote 2)

Step 4

Add the chicken broth to a small saucepan and bring to a full boil over medium-high heat. When the broth comes to a boil, turn to low heat to keep the broth hot.

Step 5

While heating up the broth, prepare the noodles according to the package instructions. Boil the noodles until al dente, then rinse a few times with cold tap water to stop cooking. Drain and set aside.

Step 6

When everything is ready and you’re ready to serve, pour 1 cup of the broth into each bowl with all the broth ingredients.

Step 7

Divide and transfer the noodles into the bowls with the broth. Add the pork topping if using. Garnish with roasted peanuts, chopped cilantro or green onions, and pickled mustard tube. Serve hot.