During the holidays, we always prefer hosting at home, inviting friends to try whatever new dishes we’ve been experimenting lately.

Wok Braised Noodles with Pork Ribs, is one of the signature dishes.

It originated from a small handmade iron wok newly bought. One day, we made some oil-splashing noodles. There was a small bowl left over, inadvertently tossed into the wok. The result was so unexpectedly delicious that it became a favorite on weekend party table.

🥢 Handmade Noodles

The process is simple: flour, egg, and water, kneaded into a smooth dough. Keep well in the fridge for one night.

Take a small portion, roll it out as thinly as you can, and cut it into wide strips about two fingers width. Dust both sides with flour to prevent sticking, then let them rest.

After a few tries, you’ll naturally get the proper ratio of egg to water, achieve your ideal chewiness of noodles, without any additives at all.

🥢 Preparing the Pork Ribs

Defrost the ribs ( if frozen) and blanch them briefly to remove impurities. Drain, then transfer to a pot (or pressure cooker) with ginger slices and a splash of cooking wine. Simmer until a chopstick can easily pierce the meat. Set aside.

🥢 Choosing the Vegetables

For this dish, some vegetables perform better than others. Everyone has their preferences, but our favorites are: lettuce, cauliflower, spinach, celery, and cucumber.

🥢 Simple Steps to Braise:

1. Two spoons of sesame chili oil in the wok. When the oil heats, add minced garlic and scallions into the wok — let the fragrance bloom.

2. Add the cooked ribs and stir-fry over high heat until they’re well coated with chili oil. Add a few drops of vinegar, then soy sauce. Stir-fry until it becomes aromatic and starts to glaze, then sprinkle in some fresh scallions.

3. Keep the flame low — do not add water — and let it simmer slowly.

4. In another pan, stir-fry the vegetables separately. Ribs need slow heat, but vegetables must cook quickly to stay fresh and juicy.

5. Transfer cooked vegetables into the wok and toss gently with the saucy ribs. Add a bit more oil if needed, along with some green Sichuan peppercorns and a spoon of chili oil.

Tip 1: No need to add water — vegetables brings its own juice.
Tip 2: Add leafy greens last to keep their color and freshness.

6，Once all the vegetables are in, cook the noodles in boiling water until floating. Drain and add them to the wok, gently pressing them down so they absorb the sauce and nestle among the ribs and vegetables. Keep the flame low.

7，After 3–5 minutes, the noodles will be coated evenly with a glossy, savory sauce. For an extra burst of flavor, sprinkle chopped celery leaves and roasted peanuts on top before serving.

Time to serve!