We had some left-over pork shoulder in the freezer and I wanted to use it up. I decided I was hungry for some Chinese food since we are up here in Northern Wisconsin far away from any decent Chinese food. I wanted something I could do totally in the wok without needing to make rice… so noodles. I was able to find some thin egg noodles and even some bean sprouts at our local store. Also amazingly I was able to find oyster sauce and we had the rest of the ingredients on hand.
When I make noodles, I like to have them Hong Kong style, which means you first par boil them then drain. Then I add some oil to the wok and fry the noodles until they are brown and crispy then flip them over and brown them on the other side. If you do this ahead of time, it insures that you get nice crispy noodles in your dish. It helps if you have a non-stick wok also. We used shredded carrots and chopped scallions, but you can use celery, pea pods, white onion, asparagus, whatever you like.
You want a nice sauce to finish the dish. I did not have rice wine, so I used some white wine vinegar with a bit of sugar instead. I also like the bean sprouts cooked a bit so I added them about a minute before I finished with the sauce.
10 ounces thin egg noodles
1 pound pork loin
2 cups mung bean sprouts
1 1/2 cups shredded carrots
1 bunch scallions
1 tablespoon cornstarch
4 tablespoons dark soy sauce divided
1 1/2 tablespoons rice wine
1 1/2 tablespoons sesame oil
1 1/2 tablespoons oyster sauce
1 clove garlic, minced
1/2 teaspoon crushed red pepper
2 1/2 tablespoons avocado oil
1. Cut the pork loin into paper-thin pieces. Sprinkle 1 tablespoon soy sauce and 1 tablespoon cornstarch over the pork. Toss to coat. Cut the scallions into 1 1/2-inch sections, then slice into thin strips. Separate the white from the green parts of the scallions. In a small bowl mix the remaining soy sauce with the rice wine, sesame oil, oyster sauce, minced garlic and crushed red pepper. Whisk well.
2. Place a large pot of water over high heat and bring to a boil. Place a wok (or deep skillet) over medium-high heat. Add 1 tablespoon of oil to the wok. Add the pork and stir fry for 2-3 minutes until just cooked through. Remove the pork and set aside.
3. Meanwhile drop the egg noodles into the boiling water and cook according to the package instructions, usually 2-3 minutes. Drain well.
4. Add the remaining 1 1/2 tablespoons oil to the wok. Once hot, add the shredded carrots and scallion whites. Stir fry for one minute, then add the noodles to the wok and stir fry for 2 more minutes.
5. Add the pork and soy sauce mixture to the wok. Stir fry another 2-3 minutes. Then turn off the heat and mix in the scallions greens and mung bean sprouts. Serve warm.