| Ingredients | Direction |
|---|---|
| 9 oz dried thick Chinese egg noodles 1 lb pork fillet, thinly sliced 1 tsp sugar 1 tbsp peanut or corn oil 4 tbsp rice vinegar 4 tbsp white wine vinegar 4 tbsp hoisin sauce 2 scallions, diagonal 2 tbsp garlic-flavored oil 2 large garlic cloves, thinly sliced chopped fresh cilantro |
1. Start by boiling the noodles for 3 minutes, until soft. Alternatively, cook according to the package instructions. Drain well, rinse under cold water to stop the cooking, and drain again, then set aside. 2. Meanwhile, sprinkle the pork slices with the sugar and use your hands to toss together. Heat a wok over high heat. Add the oil and heat until it shimmers. Add the pork and stir-fry for about 3 minutes, until the pork is cooked through and is no longer pink. Use a slotted spoon to remove the pork from the wok and keep warm. Add both vinegars to the wok and boil until they are reduced to about 5 tablespoons. Pour in the hoisin sauce with the scallions and let bubble until reduced by half. Add to the pork and stir together. 3. Quickly wipe out the wok and reheat. Add the garlic-flavored oil and heat until it shimmers. Add the garlic slices and stir round for about 30 seconds, until they are golden and crisp, then use a slotted spoon to scoop them out of the wok and set aside. 4. Add the noodles to the wok and stir them round to warm. Divide the noodles between 4 plates, top with the pork and onion mixture, and sprinkle over the garlic slices and cilantro. |