I myself are not really into stir-fry noodles but this recipe is one of my favourite. I always use pork loin to go with this because of the chewiness and tenderness of the bite. I like this the best with thick noodles, either Udon, thick White Ramen or Hokkien egg noodles. Mushroom or vegetables can be substituted with anything, e.g.
– Shitake mushroom / Straw mushroom
– Chinese cabbage (Wombok) / Savoy cabbage / Drumhead cabbage / Bak Choy / Choy Sum
And of course, you can always substitute beef or chicken over pork, it’s all your choice.
Anything from your fridge, really.
This is a serve for 2-3 adults.
Preparation time: 15-20 mins
Cooking time: 10 mins
(I basically just used the leftover groceries from last week)
500g Pork Loin – diced
1 small size carrot – julienned
1 can of Straw Mushroom – halved
3-4pcs Dried Fungus – soaked until fully expanded and sliced
1 Onion – diced
2-3 cloves of Garlic – minced
2-3 large Chinese Cabbage leaves – shredded
500g of thick white Noodles
Dark Soy Sauce
Cooking wine (Shao-Xin cooking wine)
Spring Onion – chopped
Roasted Sesame Seed
- Marinate the diced Pork Loin with 1 tbsp of Shao-Xin cooking wine, 2 tbsp soy sauce, 1 tsp of sugar. Let sit for at least 15 mins.
- Bring a pot of water to boil. Add 1 tbsp of cooking oil and some salt to water. Cook the batch of noodles for roughly 5 mins, stir occasionally. Once the water boil add half a cup of cool water and let boil again. Remove from heat and take noodles out to rinse under cold water.
- Drain the noodles well and add 2-3 tbsp of cooking oil/sesame oil to keep noodles in a loose state. Drizzle 2 tbsp of soy sauce and 1 tbsp of sugar on the noodle and mix well. This helps to even out the coloring and flavoring when frying the noodles.
- Heat 2 tbsp of cooking oil in a deep frying pan or wok on high heat. Stir fry the Pork for approximately 5 mins to half cooked. Remove Pork from wok and leave aside to let sit.
- Return saucepan on medium heat with another tbsp of oil. Cook Onion and minced Garlic first, and gradually add Carrot, Mushroom and expanded Black Fungus, cook for few minutes and add shredded Chinese Cabbage.
- In a small bow mix 1 tbsp of Soy Sauce, 1 tbsp of dark soy sauce, 1 tsp of sugar and 3 tbsp of water. Mix well.
- Add noodles to the wok and loosen them up with a pair of tongs or chopsticks. Drizzle the bowl of sauce mixture and stir well. Keep folding the noodles with a pair of chopstick and spatula to avoid sticking to the wok.
- Return the pork to wok. Keep stirring and folding with spatula until the sauce thicken up. If the noodles look dry drizzle sesame oil as needed.
- Turn heat off. Plate the noodles and garnish with spring onion and roasted sesame seed.
All Done! Dinner time!
P.S. If you like a bit of spice up a small tsp of chili oil or spicy soy bean paste will definitely give you more flavors!