Saozi Noodle Recipe

Dice and prep

Cut the pork shoulder into small dice, about 1 cm cubes. Peel and cut potatoes into 2 cm cubes. Cut the tofu into 1–1.5 cm cubes. Peel and slice the daikon into 1 cm half-moons. Thinly slice the onion. Mince garlic, slice ginger, and chop scallions and cilantro separately (separate whites from greens).

If using dried noodles, bring a pot of water to a boil and cook according to package until just al dente; drain and toss with a little oil to keep separate. If using fresh noodles, separate in a colander and set aside until broth is ready.

Heat a large heavy pot or Dutch oven over medium-high heat. Add vegetable oil and, when shimmering, add Sichuan peppercorns if using; fry 30 seconds until fragrant, then remove peppercorns (optional) or leave for flavor.

Add diced pork in a single layer (work in batches if needed). Brown on all sides, about 5–7 minutes, stirring occasionally. Remove pork to a plate and reserve rendered fat in the pot.

Lower heat to medium, add sliced onion, ginger and the white parts of scallions. Sauté 2–3 minutes until softened. Add minced garlic and doubanjiang; cook 1–2 minutes until aromatic.

Add Shaoxing wine to deglaze the pot, scraping any browned bits, then return browned pork to the pot.

Add soy sauce, dark soy sauce, sugar, stock, salt and white pepper. Stir to combine. Bring to a gentle boil, then reduce to a low simmer.

Add diced potatoes and daikon. Simmer uncovered for 15 minutes, then add tofu cubes and continue simmering another 8–10 minutes until potatoes are tender but hold shape and tofu warmed through.

Taste and adjust seasoning with additional salt or soy. For a soup-style Saozi Noodle keep all broth (about 1–1.2 liters after simmering). For a dry-style (sauce concentrated) simmer an additional 10–15 minutes uncovered to reduce liquid to a thick, saucy consistency (stir occasionally to prevent sticking).

If serving soup-style: divide cooked noodles among serving bowls. Ladle hot Saozi stew with broth, pork, potatoes, tofu and radish over noodles to cover. Drizzle each bowl with 1 tsp black vinegar and 1/2 tbsp chili oil (adjust to taste). Garnish with chopped scallion greens and cilantro.

If serving dry-style: drain cooked noodles well. In a large bowl toss noodles with 1–2 tbsp of the reduced pork sauce until noodles are well coated. Plate noodles, spoon remaining pork-potato-tofu mixture on top (less broth), finish with black vinegar and chili oil, garnish with scallion greens and cilantro.

Optional: add a soft-poached or fried egg on top for richness. Leftovers store in the refrigerator up to 3 days; reheat gently on the stove and add a splash of water or stock to loosen sauce for dry version.