Papa’s Birthday Noodles with Pork and Pickled Vegetables Recipe

A tiny tradition that started by accident when Sophie was two. Now every year for Papa’s birthday, we make our version of 'la mian'. We stamp little shapes out of ban mian and make this simple pork and pickle stir fry topping for the noodles. It is the kind of meal that feels familiar and comforting, even on a busy night and a little tradition I hope we will continue for years to come.

Why I Love It:

✔️ Balanced and nourishing with protein, vegetables and broth
✔️ Comes together fast using simple pantry ingredients
✔️ Kids can help, which makes them more excited to eat
✔️ Gentle flavours with a little tang from the pickled vegetables
✔️ A tradition that turns an ordinary meal into a memory

Serves 2 adults + 2 children

Ingredients:

Pork Marinade:

- 300 g soft tender pork, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon corn flour
- 1 teaspoon sesame oil
- 1 teaspoon Shao Xing wine
- 1 teaspoon sugar
- 1 tablespoon water

Pickle Stir Fry:

- Half to 1 packet of your favourite pickled vegetables (add more for a stronger flavour)

Noodles and Broth:

- Ban mian or la mian (we buy pre-cut ban mian and stamp shapes out of it)
- Chicken stock or 1 chicken stock cube dissolved in hot water
- Blanched xiao bai cai
- Canned abalone (optional)

Garnish:

- Sliced spring onions
- Soy sauce to taste
- Drizzle of sesame oil
- Chilli oil

Instructions:

1. Marinate the pork by mixing sliced pork with soy sauce, corn flour, sesame oil, Shao Xing wine, sugar, and water.
2. Cook ban mian or la mian in boiling water until just tender. If using pre-cut ban mian, stamp shapes using cookie cutters. Set aside.
3. Blanch xiao bai cai briefly in hot water until crisp and bright. Drain and set aside.
4. Heat a pan with a little oil and stir fry the marinated pork until mostly cooked through.
5. Add half to one packet of pickled vegetables to the pan and stir well. Adjust the amount depending on how strong you like the flavour.
6. Assemble by placing noodles in a bowl, adding vegetables, soup and spooning the pork and pickle mixture + some canned abalone over the top.
7. Finish by garnishing with spring onions, soy sauce to taste, a drizzle of sesame oil, and chilli oil if you like heat.

👶🏻 Toddler-Friendly Tip:

Stamping shapes turns dinner prep into play. Kids love choosing their own shapes and it helps them feel proud of what they made.

Leave out pickled vegetables for younger children.