Cat Ear Noodles (Mao Er Duo)
Cat Ear Noodles is a traditional Shanxi pasta shaped like cat ears, with a chewy and elastic texture, served with a savory stir-fry that delights the palate.
Ingredients
16 items- All-purpose flour 250g
- Warm water 120ml
- Salt 1/2 tsp
- Pork tenderloin 100g
- Green bell pepper 1
- Red bell pepper 1
- Carrot 1/2
- Garlic 2 cloves
- Ginger 1 small piece
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Aged vinegar 1 tbsp
- Sugar 1/2 tsp
- Cooking oil 2 tbsp
- White pepper a pinch
- Scallions some
Nutrition
Steps （8 steps）
In a large bowl, mix flour and salt. Gradually add warm water, stirring with chopsticks into flakes, then knead into a smooth dough, about 5 minutes.
Cover the dough with a damp cloth or plastic wrap and let it rest for 15 minutes to relax the gluten.
Roll the rested dough into a 0.3cm thin sheet, cut into 1cm strips, then into 1cm cubes.
Take a dough cube and press it forward with your thumb on the counter to form a curled cat ear shape. Repeat, dusting with flour to prevent sticking.
Bring a pot of water to a boil, add the cat ear noodles, cook on high heat until they float, then 1 minute more. Drain and rinse under cold water.
Heat oil in a wok over medium-high, sauté garlic and ginger until fragrant. Add marinated pork slices, stir-fry until color changes, then add shredded peppers and carrot, stir-fry for 1 minute on high.
Add the cooked cat ear noodles to the wok and stir-fry over high heat. Add light soy sauce, dark soy sauce, vinegar, sugar, white pepper and toss quickly to combine.
Continue stir-frying for about 30 seconds until the sauce coats evenly and is absorbed. Transfer to a serving plate and garnish with chopped scallions.
Tips
Adjust the amount of warm water based on flour absorption; the dough should be firm for easy shaping. Rinsing the cooked noodles in cold water enhances chewiness. Use high heat for quick stir-frying to keep vegetables crisp.
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