- For the Pork Topping with Marinade: Slice the pork loin crosswise into ½-inch thick slices or chops. Cut each slice into 1-inch-wide ribbons.
- Combine the soy, sugar, and cornstarch in a medium-size bowl and blend until smooth. Toss well with the pork, using your fingers to coat and separate the slices. Seal airtight, then set aside to marinate for 1 hour at room temperature or several hours to overnight in the refrigerator. Stir once or twice while marinating to redistribute the seasonings. Bring to room temperature before frying.
- For the Vegetables: Peel the onions, cut in half through the root end and trim off the root from each half. Slice the onions lengthwise in approximately ¼-inch slices. Peel the carrots and cut crosswise into circles or coins as thinly as possible.
- For the Aromatics: Combine the aromatics in a small bowl and combine the sauce ingredients in a second bowl.
- For The Noodle Cakes: Cook the noodles in boiling water according to package instructions. Drain noodles and pat dry with paper towels Transfer to a bowl, toss with the sesame oil and salt.
- Heat one 6-inch cast-iron skillets or non-stick egg pan. Place a ¼ cup of oil in pan, swirl to coat sides, and heat thoroughly. Distribute the noodles evenly in the pan. Press down lightly with a spatula.
- Place an empty 6-inch pan on top off the noodles to weight it down. Cook over medium heat for 5 to 7 minutes until the bottom of the cake is browned. Flip the cake over, add oil, if necessary, place top pan back in place, and cook again until the second side is brown. Drain on paper towels and keep warm.
- While the second side is browning, start the stir-fry.
- Heat oil in wok, add ginger, garlic, scallions, and hot bean paste, and cook until aromatic.
- Add the pork and stir-fry until done, add the vegetables, and toss to blend.
- Whisk the sauce ingredients together and add to the wok. Heat through.
- Transfer the noodle pillows to a cutting board and cut into wedges. Transfer wedges to a plate and pile center of noodles with the pork mixture, leaving 1-inch border on pancake.
Source: As presented to The Culinary Institute of America and Kikkoman, USA by Chef Andrew Hunter, 2021
