2-3 tablespoon vinegar 1 tablespoon sugar 1 teaspoon sliced green onion and cilantro 1 teaspoon salty Chinese cabbage 1 dash ground pepper 2 tablespoons fried garlic 1 ball fresh Chinese egg noodles 1 tablespoon fish sauce 1 Chinese mustard cabbage 1 piece barbeque pork 1 teaspoon ground dried chili pepper Optional 1/3 cup bean sprouts Optional Tips and substitutions Barbeque pork can be cooked and frozen ahead of time. Egg noodles can be frozen as well. But let the noodles thaw out first before cooking them. I have tried cooking the noodles right out from the freezer, and they did not separate or cook in the middle.
Boil water in a pot. Cut the fresh Chinese mustard cabbage in a bite size pieces and blanch them in boiling water. Fish the mustard cabbage pieces from the boiling water and put them into the bowls you will eat from. If you prefer your bean sprouts cooked, blanch them now and put them in the bowls.
Take one ball of the fresh noodles and separate the strands somewhat (you can do this by tossing it in the air a couple inches and pulling it apart with both hands). Dump the noodles in boiling water. Use chopsticks to separate them while cooking. Boil for 1 minute. Be careful not to over cook the noodles. Use a chopsticks or strainer to fetch the noodles and get rid of excess water.
Put the noodles in the bowl. Add a tablespoon of fried garlic and mix the noodles well so they don't stick together. Add fish sauce, sugar, vinegar, and ground chili pepper. Sprinkle sliced green onion and cilantro and pickled cabbage. Slice barbeque pork 1/8 inch thick and add it to the noodles. Top with fried garlic and a dash of pepper.
As always when serving noodles, fish sauce, sugar, ground chili pepper, and vinegar should accompany the meal.