Preparation: (for two adults)

500g of fine-cut noodles (the same degree of fineness as yangchun noodles), 100g of five-flower meat, 250g of soybean sprouts (or cowpeas, garlic moss).

1. Cut the meat into strips or cubes, and marinate it in soy sauce, five-spice powder, ginger, green onion and cooking wine for 15 minutes.

2. Boil water in a steamer, place thinly sliced noodles on the pot, and steam over medium heat for 15 minutes after the water boils.

3. Start stir-frying on another stove. Pour a little oil into a hot pan, put the meat into the pan, stir fry until the pork is oily, add soybean sprouts, add vinegar, tomato sauce and salt to taste, stir fry for two minutes. Add 400 ml of warm water, boil the water and continue to boil for 10 minutes.

4. When the noodles are steamed, put them into a slightly larger container and break them up, the more you break them up the better.

5. Pour the roasted vegetables with their juices onto the noodles and mix well, allowing the noodles to soak up the juices. Pour off any excess juice.

6. Steam the noodles in a steamer over medium heat for 5 minutes.

Other vegetables: Chinese cabbage, bean curd, young sweet potato seedlings.