Maki mi

In a medium bowl, stir together the pork loin, soy sauce, Shaoxing rice wine, black pepper, sesame oil, and garlic. Cover and set aside in the fridge to marinate for at least 3 hours .

• pork loin: 1 pound
• soy sauce: 2 tbsp
• Shaoxing rice wine: 1 tbsp
• black pepper: 1½ tsp
• sesame oil: 1 tsp
• garlic: 4 cloves

Add the potato starch to the marinated pork and toss to coat. Set aside.

• potato starch: ¼ cup

If using a slurry, in a small bowl, stir together the potato starch and 1 cup of cold water until the starch is dissolved. Set aside.

• potato starch: ¼ cup

To a medium pot over medium heat, add the vegetable oil. When it’s hot and shimmering, add the garlic and thinly sliced onion and cook, stirring occasionally, until the onion begins to soften, about 5 minutes . Add the bouillon powder and 6 cups of water and bring to a rolling boil. Add the pork strips one at a time and cook, stirring occasionally, until the pork is cooked through, about 5 minutes . Stir in the soy sauce.

• vegetable oil: 1 tbsp
• garlic: 2 cloves
• onion: 1 medium
• bouillon powder: 2 tbsp
• water: 6 cup
• soy sauce: 2 tbsp

If using the slurry, while stirring continuously, slowly pour in the slurry, adding as much or as little as you prefer, until the soup is thickened and coating the back of a spoon.

Turn off the heat. Stir in the eggs until streaky and cooked through. Drizzle in the sesame oil and season to taste with black pepper.

• eggs: 3 large
• black pepper

Divide the egg noodles among bowls, then ladle the soup on top. Garnish with toasted garlic, scallions, chile oil, and black vinegar if desired and serve.

• egg noodles