pork and chinese egg noodle stir fry
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
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yield
2 serving(s)
prep time
10 Min
cook time
10 Min
method
Stir-Fry
Ingredients For pork and chinese egg noodle stir fry
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1/2 lbpork tenderloin
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2 tspwhite soy sauce
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1 tspsugar
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pinch of white pepper
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1 cchicken stock
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1 tspwhite soy sauce
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1 Tbspcornstarch
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6 ozfresh chinese egg noodles
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2 Tbspvegetable oil
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1 tspsesame oil
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2scallion sliced on a bias with white and light green parts separated from the dark green parts
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2 clovegarlic minced
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1 cfresh cilantro chopped
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4 Tbspoyster sauce
How To Make pork and chinese egg noodle stir fry
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1Slice 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.
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2Boil 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
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3Add 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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