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Wheat noodles are smothered in a thick, savory gravy with meat and vegetables. This hearty Tianjin family comfort dish is protein-rich and warming for cold northern winters.
Boil a large pot of water and cook wheat noodles according to package directions until just al dente. Drain and set aside with a light toss of sesame oil to prevent sticking.
In a wok or large skillet, heat 1 tbsp vegetable oil over medium-high heat. Add ginger and garlic, stirring until fragrant but not browned, about 30 seconds.
Add the sliced pork and stir-fry until just cooked on the surface, about 2–3 minutes. Remove pork to a plate to avoid overcooking.
Add mushrooms, carrots, and cabbage to the wok. Stir-fry on medium-high heat until they begin to soften and release moisture, about 2–3 minutes.
Return the pork to the wok with scallions. Pour in the soy sauce, oyster sauce, Shaoxing wine, and chicken broth. Bring the mixture to a gentle simmer, stirring to combine all the flavors.
Mix the cornstarch with water to make a slurry. Slowly pour slurry into the simmering gravy, stirring constantly. Lower heat to medium and simmer until the sauce thickens and coats the back of a spoon, about 2–3 minutes.
Season with white pepper and a drizzle of sesame oil. Taste and adjust saltiness if needed.
Divide noodles into bowls and ladle the hot, thickened gravy over them. Serve immediately for maximum warmth and comfort.
