Noodles Recipe

Prepare and mix

In a large bowl combine ground pork, finely chopped water chestnuts, the white and light-green parts of the sliced green onions, grated ginger, soy sauce, Shaoxing wine, beaten egg, cornstarch, sesame oil, salt and white pepper. Mix vigorously with a spatula or by hand until the mixture becomes sticky and cohesive (about 2–3 minutes). This helps create bouncy meatballs.

Divide the mixture into 8 equal portions (about 2 oz each). Wet your hands slightly and shape each portion into a smooth round ball, compressing gently to remove air pockets. Place on a plate.

Sear

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer (work in batches if needed) and sear until browned on all sides, turning carefully, about 2–3 minutes per side. Transfer seared meatballs to a plate.

Prepare kombu dashi: put 6 cups cold water and the kombu piece in a medium pot and let stand 20–30 minutes if you have time (optional). Slowly bring to a simmer over medium heat. Just before the water reaches a boil (small bubbles around kombu), remove kombu to avoid bitterness.

Once kombu removed, bring to a gentle boil, then add bonito flakes. Turn off heat after 30 seconds–1 minute of a rolling simmer and let bonito steep for 2 minutes. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot, discarding bonito flakes. You now have basic dashi.

Season the strained dashi with light soy sauce, mirin and 1/2 teaspoon salt. Taste and adjust seasoning gently — dashi should be savory and lightly seasoned.

Return the seasoned dashi to a simmer over medium-low heat and gently add the seared meatballs. Simmer, partially covered, for 12–15 minutes until meatballs are cooked through (internal temperature ~160°F / 71°C). Remove meatballs to a plate and keep warm in a covered bowl. Keep broth hot.

Cook noodles according to package instructions in a separate pot of boiling water until just tender (al dente). Fresh noodles typically 2–4 minutes, dried 5–7 minutes. Reserve 1/2 cup cooking water, then drain noodles and rinse briefly under hot water to remove excess starch if desired.

Blanch bok choy in the noodle cooking water or in the hot dashi for 30–60 seconds until bright green and tender-crisp. Drain and set aside.

Return the hot dashi with meatballs to a gentle simmer. If the broth tastes too concentrated, add up to 1/2 cup reserved noodle water or plain hot water to adjust.

Divide cooked noodles between 4 warm bowls. Ladle hot dashi over noodles, placing 2 meatballs in each bowl. Tuck blanched bok choy beside the noodles.

Finish each bowl with a drizzle of sesame oil, scatter sliced green scallion tops, a sprinkle of toasted sesame seeds and a little chili oil if desired. Serve immediately while hot.