Pork Lo Mein with Ginger Mushrooms

Pork Lo Mein with Ginger Mushrooms

Ingredients:
  • 12 ounces Chinese thick, round egg noodles, fresh or dried
  • 2 teaspoons sesame oil
  • 12 ounces pork loin, cut into 1/4-inch-thick bite-sized slices
  • 1 tablespoon ginger, finely shredded
  • 4 teaspoons Shaoxing rice wine
  • 1 teaspoon cornstarch
  • 4 teaspoons soy sauce
  • 1 teaspoon salt
  • ¼ teaspoon ground white pepper
  • 2 tablespoons vegetable oil
  • ¼ teaspoon red pepper flakes
  • 3 cups Napa cabbage , (about 5 ounces) thinly sliced (ab 1/2 cup)
  • 4 ounces shiitake mushrooms, stems removed and caps thinly sliced (about 2 cups)
  • ½ cup scallions, finely shredded
Method:
  1. In a 3-quart saucepan bring 2 quarts water to a boil over high heat.
  2. When the water comes to a rolling boil, add the noodles.
  3. Return to a rolling boil and boil according to package directions until al dente.
  4. Carefully pour the noodles into a colander and rinse several times with cold water.
  5. Drain the noodles, shaking well to remove excess water.
  6. Return the noodles to the unwashed pot, add the sesame oil, and toss until well combined.
  7. Set aside.
  8. Put the pork in a shallow bowl and add the ginger, 1 teaspoon of the rice wine, cornstarch, 1 teaspoon of the soy sauce, 1/4 teaspoon of the salt, and pepper.
  9. In a small bowl combine the remaining 1 tablespoon rice wine and 1 tablespoon soy sauce.
  10. Heat a 14-inch wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  11. Swirl in 1 tablespoon of the peanut oil, add the red pepper flakes, then, using a metal spatula, stir-fry 10 seconds or until the pepper flakes are fragrant.
  12. Push the pepper flakes to the sides of the wok, carefully add the pork mixture and spread it evenly in one layer in the wok.
  13. Cook undisturbed 1 minute, letting the pork begin to sear.
  14. Stir-fry 30 seconds or until the pork begins to brown.
  15. Add the cabbage and mushrooms and stir-fry 1 minute or until the cabbage is just wilted but the pork is not cooked through.
  16. Transfer the pork and vegetables to a plate.
  17. Swirl the remaining 1 tablespoon oil into the wok.
  18. Add the noodles and stir-fry 15 seconds.
  19. Restir the soy sauce mixture, swirl it into the wok, add the scallions and pork mixture, and sprinkle on the remaining 3/4 teaspoon salt.
  20. Stir-fry 1 to 2 minutes or until pork is cooked through and noodles are heated through.