Hong Kong Style Pork Chop Noodle Soup

Pat the Boneless pork loin chops dry with paper towels. In a shallow dish, combine 15g Light soy sauce, Shaoxing wine, Oyster sauce, 2g White pepper, Cornstarch, beaten Egg, minced Garlic, and grated Ginger. Add the Boneless pork loin chops and ensure they are thoroughly coated. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.

In a large pot, bring the Chicken broth to a simmer over medium heat. Season the Chicken broth with 20g Light soy sauce, Sesame oil, and 1g White pepper. Keep warm over low heat.

Bring a separate pot of water to a rolling boil. Add the Dried egg noodles and cook according to package instructions until al dente. In the last minute of cooking the Dried egg noodles, add the Bok choy to blanch until tender-crisp. Drain the Dried egg noodles and Bok choy well.