Laoyou pork rice noodle soup

Weigh dry flat rice noodles, about 3–5 mm wide, according to the current ingredient list: the baseline two portions use 250 g before soaking, not hydrated weight; follow the scaled list when portions change. Follow the chosen package’s complete soaking and draining method; if it requires separate precooking, finish that and drain first. Softening is not cooking. Thinly slice pork, mix with cooking wine, starch and about one-third of the soy sauce, cover and refrigerate. Wash hands and tools after raw pork.

Drain the shoots and chop the garlic. Dry-fry the shoots over medium heat to remove surface moisture, then add oil, garlic, fermented beans and optional chili. Stir until fragrant without burning the garlic.

Separate the pork in the pan with about one third of the soy sauce. Add the broth water, vinegar, remaining soy and optional sugar, then bring to a boil. Color change alone does not establish doneness; continue cooking in the broth.

Add the noodles prepared as labeled. Once boiling resumes, set a 3 min first check and follow any remaining package cooking time; precooked noodles need reheating, while uncooked noodles must lose their hard core. The thickest pork must reach at least 63°C. The ingredient-list broth water is a starting amount (450 ml for the baseline two portions); if noodles absorb it or protrude above the broth, add hot drinking water in stages until they can simmer immersed. Taste before adding optional salt.

Turn off the heat and set a 3 min rest reminder. Serve after the pork has completed its safety rest.