Directions

1. Step

Heat a pan over medium heat with a little cooking oil. Add the ground pork and cook until the moisture evaporates and the oil begins to bubble. Stir in the minced garlic and sauté briefly. Add the soy sauce and chili powder, stirring well. Cook on low heat for another minute, then turn off the heat and set aside.

2. Step

In a bowl, whisk together 3 large eggs (187g), potato starch (190g), and 3 pinches of salt until smooth. Transfer the mixture to a piping bag and cut the tip to the desired thickness. Heat the chicken broth in a pan until hot, then reduce to low heat. Pipe the mixture into the broth, forming noodles. Let them cook gently until set.

3. Step

Increase the heat to medium and add the chopped carrot, zucchini, and onion. Season with salt. Pour in the lightly beaten egg, allowing it to cook in strands without stirring.

4. Step

In a small bowl, mix the starch powder with water to create a slurry.
Lower the heat, pour in the slurry, and stir until the broth thickens. To serve, ladle the thickened soup and noodles into a bowl. Top with the prepared pork, green chili, spring onion, sesame seeds, and a drizzle of sesame oil.