pork and chinese egg noodle stir fry

Name: Pork and Chinese Egg Noodle Stir Fry
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 pound(s) pork tenderloin; 2 teaspoon(s) white soy sauce; 1 teaspoon(s) sugar; pinch of white pepper; 1 cup(s) chicken stock; 1 teaspoon(s) white soy sauce; 1 tablespoon(s) cornstarch; 6 ounce(s) fresh chinese egg noodles; 2 tablespoon(s) vegetable oil; 1 teaspoon(s) sesame oil; 2 scallion sliced on a bias with white and light green parts separated from the dark green parts; 2 clove(s) garlic minced; 1 cup(s) fresh cilantro chopped; 4 tablespoon(s) oyster sauce

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barbara lentz

beulah, MI

Updated on Mar 30, 2020

This is so good. The thickened chicken stock mixture gives the look and texture of butter over the noodles. The pork is tender and flavorful. Simple dish with a punch of flavor

Rate

prep time 10 Min

cook time 10 Min

method Stir-Fry

yield 2 serving(s)

Ingredients

1/2 pound pork tenderloin
2 teaspoons white soy sauce
1 teaspoon sugar
pinch of white pepper
1 cup chicken stock
1 teaspoon white soy sauce
1 tablespoon cornstarch
6 ounces fresh chinese egg noodles
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 scallion sliced on a bias with white and light green parts separated from the dark green parts
2 cloves garlic minced
1 cup fresh cilantro chopped
4 tablespoons oyster sauce

How To Make pork and chinese egg noodle stir fry

Step 1

Slice the pork very thinly then place in a bowl. Add the white soy sauce, sugar and white pepper and set aside. Mix the chicken stock with the white soy sauce and cornstarch set aside.

Step 2

Boil a pot of water over high heat. Add some salt. Add the Chinese noodles and let cook about 3 minutes. Drain and run cold water over the noodles. Drizzle 1 tbsp vegetable oil and all of the sesame oil over the noodles. Set aside
Step 3

Add the remaining 1 tbsp vegetable oil to a wok or skillet. Add the pork, the white and light green parts of the scallions and the garlic to the pan. Stir fry about 3 minutes. Add the chicken stock mixture and bring to a boil. Let it thicken then add in the noodles. Stir fry another 2 minutes. Remove from heat and stir in the dark green parts of the scallions and cilantro. top with a little white pepper then drizzle the oyster sauce over the top. Serve immediately
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