Oyster-Flavored Pork with Noodles
This dish is all about the delicious the sauce which flavors the egg noodles wonderfully. Use regular roast pork loin if you don’t have access to Char Siu.
Serves: 4Hands-on: 30 minutesTotal: 55 minutesDifficulty: Easy
- 1 tsp. salt
- 1⁄2 lb. fresh Chinese or Italian egg noodles
- 1 1⁄2 Tbsp. light soy sauce
- 2 1⁄2 Tbsp. peanut oil, divided
- 1⁄4 tsp. ground black pepper
- 1⁄2 cup chicken broth
- 1⁄4 cup oyster sauce
- 2 Tbsp. dark soy sauce
- 2 Tbsp. rice wine
- 1 tsp. granulated sugar
- 2 cloves garlic, peeled and chopped
- 2 thin slices ginger, minced
- 1⁄2 lb. roasted Char Siu pork, sliced
- 3 scallions, thinly sliced
- In a large pot, bring 2 quarts of water to a boil with salt. Add the noodles and cook until they are firm but tender. Drain the noodles.
- Combine chicken broth with oyster sauce, dark soy sauce, rice wine, and the sugar in a bowl. Set aside.
- Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When oil is hot, add garlic and ginger. Stir-fry for 10 seconds. Add noodles. Stir-fry briefly, then add sauce. Stir-fry for 1 to 2 more minutes to heat everything through. Top with roast pork slices and scallions and serve hot.