- 1 lb package of Shanghai noodles, fresh (or substitute with thick Udon, fettucine or spaghetti noodles)
- ½ lb ground pork
- 1½ tablespoons fresh ginger, finely minced
- 2 cloves of garlic, finely minced
- ½ head Napa cabbage, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon dark soy sauce
- ½ tablespoon oyster sauce
- 2 teaspoons Chinese cooking wine or dry sherry
- 1 teaspoon of brown sugar
- ½ teaspoon of white pepper
- 1 tablespoon of potato or cornstarch, dissolved in ½ cup of water
- Sriracha sauce (optional)
- salt and black pepper to taste
INSTRUCTIONS:
- Marinate the ground pork with salt, pepper and ½ teaspoon of soy sauce.
- Wash and dry the Napa cabbage. Slice thinly and set aside.
- In a small bowl, add sesame oil, soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, brown sugar, white pepper, salt and black pepper and stir. Set aside. Combine potato starch and warm water to another small bowl and set aside.
- **If using dry noodles, cook according to package instructions first and drain.
- Heat the oil in a wok or heavy skillet on medium high heat and fry half of the the minced garlic and ginger for one minute.
- Stir in the pork and cook until done. Remove the pork and set aside.
- Add the other half of the ginger and garlic and cook for one minute. Add the cabbage and stir until tender.
- Add the pork back into the wok and stir for 30 seconds
- Toss in the noodles.
- Add the sauce ingredients and toss to combine. Add salt and pepper to taste and/or Sriracha for some spice.
- Add the potato/corn starch water. Toss well for another minute to combine.
- Remove from heat and toss with sesame seeds and serve immediately.
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