Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
- 2 tablespoons light soy sauce
- 1/2 green onion
- 2 teaspoons cornstarch
- 12 ounces pork tenderloin, cut julienne
- 1 pound fresh Shanghai noodles, egg noodles, or fettucine
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon granulated sugar
- 2 teaspoons rice wine or rice vinegar, or to taste
- 1 cup mung bean sprouts
- 2 cups shredded Napa cabbage
- 2 teaspoons minced ginger
- 1 green onion
- 8 tablespoons oil for stir-frying, as needed
While the pork is marinating, prepare the remainder of the ingredients.
In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.
In a small bowl, stir together the sauce ingredients. Rinse and drain the mung bean sprouts. Wash and finely shred the cabbage. Mince the ginger. Cut the green onion on the diagonal into 1-inch pieces.
In a heavy frying pan or a wok, heat 3 tablespoons oil over medium-high to high heat. When the oil is hot, add the ginger and green onion. Stir-fry until aromatic (about 30 seconds). Add the pork strips. Stir-fry until they turn white and are nearly cooked through. Remove from the wok.
Add 3 tablespoons oil. When the oil is hot, add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 - 8 minutes).Flip over and brown the other side. Remove to a plate. Keep warm while preparing other ingredients for the meal.
Heat 2 tablespoons oil. When the oil is hot, add the cabbage. Stir-fry for 2 minutes. Add the pork back into the pan. Pour in the sauce and bring to a boil. Thicken with a cornstarch and water mixture if desired. Stir in the mung bean sprouts. Pour over the noodles and serve hot.