This bowl of Chinese Zha Cai Rousi Mian is as tasty as it is easy. The savory pork and Chinese pickle contrasts perfectly with the pure broth and noodles.
In a small bowl, combine the pork, cornstarch, oil, wine, oyster sauce, and salt. Set aside to marinate while preparing the other ingredients.
Bring a pot of water to a boil for the noodles, and cook according to package instructions. Drain and distribute between two bowls.
Meanwhile, in another pot, bring the chicken stock to a boil and keep warm on the stove. Taste for seasoning and season with salt to taste if desired.
Heat your wok over high heat until smoking. Add a tablespoon of oil, and stir-fry the pork until browned. Add the Zha Cai and sugar, and stir-fry for 2 minutes.
Ladle hot broth over the noodles, and top with the pork and Zha Cai mixture. Garnish with a drizzle of sesame oil and scallions. Serve.