SHOPPING LIST: Cooking Skills: Noodles 2, Chapter 7 (Toppings, Pickles and Crisp Extras)

Eggs with the British Lion mark, soy sauce and dark soy sauce, rice vinegar, sugar, salt, garlic, ginger, carrots, a cucumber, red cabbage, shallots, vegetable oil, pork belly or shoulder (or firm tofu), a star anise, jars and a zip-top bag, kitchen paper. Check labels for soy and wheat.

Marinated soft eggs (4 eggs)
[ ] 4 Lion-marked eggs
[ ] 4 tbsp soy sauce
[ ] 4 tbsp water
[ ] 1 tbsp sugar
[ ] 1 tbsp rice vinegar
[ ] 1 garlic clove, lightly crushed
[ ] 1 slice of fresh ginger
[ ] 1 zip-top bag or small container

Quick pickled vegetables (1 jar)
[ ] 2 carrots, in thin matchsticks
[ ] ½ cucumber, in thin slices
[ ] ¼ red cabbage, finely shredded
[ ] 200 ml rice vinegar
[ ] 200 ml water
[ ] 3 tbsp sugar
[ ] 1 tsp salt
[ ] 1 clean jar with a lid

Crispy shallots and garlic
[ ] 4 shallots, thinly sliced into rings
[ ] 4 garlic cloves, thinly sliced
[ ] 150 ml vegetable oil
[ ] 1 pinch salt
[ ] 1 kitchen paper and a heatproof bowl

Slow-cooked soy pork or tofu (6 portions)
[ ] 500 g pork belly or shoulder, in 3 cm cubes (or 400 g firm tofu, cubed and pan-fried)
[ ] 3 tbsp soy sauce
[ ] 1 tbsp dark soy sauce
[ ] 2 tbsp sugar
[ ] 2 garlic cloves, sliced
[ ] 3 cm ginger, sliced
[ ] 1 star anise
[ ] 400 ml water or stock
[ ] 1 tbsp rice vinegar

For the experiments
[ ] Extra eggs and shallots
[ ] Extra carrot for a second pickle liquid