Ingredients
- 6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh
- 1 tablespoon sesame oil
- 3 tablespoons peanut oil
- 2 tablespoons minced ginger
- 2 pork chops, thinly sliced
- 1 small head Napa or savoy cabbage, shredded (about 4 cups)
- 2 carrots, shredded
- 2 tablespoons ketchup
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons mirin, or a bit of sugar
- Few drops Tabasco sauce, or to taste
- 1 bunch scallions, chopped, white parts only.
Directions
-
Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
-
Put peanut oil in a large skillet over medium-high heat. When it’s hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.
-
Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
-
Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.