Noble House Long Life Noodles

By tulawdog

Ingredients

• 1 * 1 lb fresh Chinese wheat noodles
• 1 1/2 * 1 1/2 tablespoons shaoxing wine or dry sherry
• 1 1/2 * 1 1/2 teaspoons hoisin sauce
• 1/2 * 1/2 teaspoon cornstarch
• 6 * 6 ounces boneless pork tenderloins, cut into 1/4 inch wide strips 2 inches long
• 3 * 3 tablespoons dark soy sauce
• 2 * 2 tablespoons oyster sauce
• 1 * 1 tablespoon low sodium soy sauce
• 1/2 * 1/2 teaspoon sugar
• 2 * 2 tablespoons canola oil
• 3 * 3 cups cabbage, chopped
• 1/2 * 1/2 teaspoon garlic, minced
• 1 1/4 * 1 1/4 cups green onions, sliced in 1 inch lengths

Preparation

Step 1

1
Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.

2
Mix wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.

3
Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.

4
Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.

5
Heat 2 teaspoons oil in pan. Add garlic and stir-fry 10 seconds or until fragrant. Add pork mixture and stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.

6
Wipe pan clean with paper towels then return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan and stir-fry 1 minute. Add pork mixture and stir to combine. Cook 1 minute or until hot.