Anhui Pork and Vegetable Noodle Bowl

In a small bowl, marinate the pork slices with soy sauce, Shaoxing wine, and a pinch of white pepper. Let sit for 10 minutes.

Cook the wheat noodles according to package instructions until al dente. Drain and set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds until fragrant.

Add the marinated pork and stir-fry until browned and cooked through, about 3-4 minutes. Remove pork from wok and set aside.

In the same wok, add the carrots, shiitake mushrooms, napa cabbage, and bok choy. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

Return the pork to the wok. Pour in the chicken broth and bring to a simmer. Season with salt and white pepper to taste.

Divide the cooked noodles among four bowls. Ladle the pork and vegetable mixture with broth over the noodles.

Drizzle with sesame oil and garnish with sliced green onions. Serve hot.