Nanning Noodle 南宁老友粉 Recipe

Prep pork

Trim silver skin from the pork tenderloin and slice thinly across the grain into 1/8–1/4 inch slices. Place slices in a bowl and add cornstarch, 1 tsp light soy sauce, shaoxing wine, 1/4 tsp white pepper and 1/2 tsp sesame oil. Mix until the pork is evenly coated. Let marinate at room temperature for 15 minutes.

Prep vegetables

Core and cut tomatoes into 1/2-inch wedges. Rinse sour bamboo shoots under cold water to remove excess brine and roughly chop into bite-size pieces (about 1 cup). Rinse preserved black beans briefly and roughly chop or smash them. Thinly slice the scallions on the bias and chop cilantro. If using fresh rice noodles, separate and loosen them; if dried, rehydrate according to package instructions and drain.

In a large pot, heat 2 tbs neutral cooking oil over medium heat. Add sliced ginger and smashed garlic and stir-fry for 30–45 seconds until fragrant but not browned.

Add the chopped preserved black beans and stir for 20–30 seconds to bloom their aroma. Add the chopped sour bamboo shoots and stir another 1–2 minutes to combine and warm.

Add the tomato wedges and cook 2–3 minutes until they begin to soften and release juice. Add 6 cups chicken stock and 1 cup water. Bring to a gentle boil then reduce heat to a simmer.

Season the broth with 2 tbs light soy sauce, 1 tsp dark soy sauce, 1 tbs black or rice vinegar, 1 tsp sugar, 1 tsp salt (adjust to taste) and 1 tsp white pepper. Simmer uncovered for 10 minutes to let flavors meld and tomatoes break down a bit. Taste and adjust seasoning — the broth should be savory with a mild tang from the sour bamboo shoots and vinegar.

While the broth simmers, heat a small nonstick skillet or wok over high heat until hot. Add a teaspoon of neutral oil and quickly stir-fry the marinated pork slices in a single layer for 1–2 minutes until just cooked through (no pink). Remove and set aside. This quick sear keeps the pork tender.

Bring the broth back to a gentle boil. If the rice noodles are fresh, blanch them in the simmering broth 20–30 seconds just to warm and loosen. If rehydrated/drier noodles, heat them in the broth 30–60 seconds until tender. Use tongs to portion noodles into serving bowls (about 3 oz or 340 g per bowl if making 2 servings).

Divide the cooked pork evenly among the bowls, placing it on top of the noodles. Ladle hot broth with tomatoes and bamboo shoots over the noodles and pork, ensuring each bowl gets a good amount of solids and liquid.

Drizzle 1 tsp sesame oil and 1 tbs chili oil over each bowl (adjust chili oil to taste). Sprinkle sliced scallions, chopped cilantro, and fried shallots on top for crunch and freshness.

Serve immediately while hot. Provide extra chili oil, black vinegar, and soy sauce at the table for individual adjustment.