Equipment
Ingredients
Pork and Marinade
- 250 g pork loin, julienned into thin matchsticks
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 5 g cornstarch
- white pepper
Savory Sauce
- 30 ml light soy sauce
- 15 ml dark soy sauce
- 30 ml oyster sauce
- 10 ml sesame oil
- 10 g sugar
Noodles and Aromatics
- 400 g fresh egg noodles, lo mein style
- 15 g dried shiitake mushrooms
- 150 g napa cabbage, shredded
- garlic, minced
- ginger, julienned
- scallions, cut into 5cm pieces
- 30 ml neutral cooking oil
Nutrition (per serving)
Method
Place the dried shiitake mushrooms in a small bowl and cover with warm water. Let them rehydrate for 20 minutes. Once softened, gently squeeze out excess liquid, discard the stems, and slice the caps thinly. Reserve 60ml of the mushroom soaking liquid for the sauce.
In a mixing bowl, combine the julienned pork loin, 15ml light soy sauce, shaoxing wine, cornstarch, and white pepper. Mix thoroughly until the liquid is absorbed by the meat. Let marinate at room temperature while the mushrooms soak.
In a separate small bowl, whisk together the remaining 30ml light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and the reserved 60ml mushroom soaking liquid. Whisk until the sugar completely dissolves.
Fill the large wok halfway with water and bring to a rapid boil. Add the fresh egg noodles and blanch for 1 to 2 minutes. Drain immediately, rinse under cold running water to stop the cooking, and shake off as much excess water as possible. Wipe the wok completely dry.
Heat the dry wok over high heat until it begins to smoke slightly. Add 15ml of neutral cooking oil. Add the marinated pork and sauté rapidly until cooked through and slightly browned, reaching a safe internal temperature of 74°C/165°F. Remove the pork from the wok and set aside.
Add the remaining 15ml of cooking oil to the hot wok. Add the minced garlic, julienned ginger, and sliced shiitake mushrooms. Sauté for 30 seconds until highly fragrant. Add the shredded napa cabbage and continue to cook for 1 more minute until the cabbage just begins to wilt.
Return the cooked pork and well-drained blanched noodles to the wok. Pour the prepared sauce mixture evenly over the noodles. Toss vigorously and continuously over high heat for about 2 to 3 minutes until the noodles absorb the sauce entirely and heat through.
Turn off the heat. Add the cut scallions and toss briefly for 15 seconds using the residual heat of the wok to slightly mellow their raw bite. Transfer the noodles to a large serving platter and serve immediately.
Chef's Notes
- To achieve a restaurant-quality wok hei flavor at home, do not overcrowd the pan. Ensure your wok has had time to heat thoroughly before adding the oil.
- Reserving the mushroom soaking liquid is a time-honored technique. It contains water-soluble flavor compounds that act as a natural umami enhancer for the final sauce.
- Rinsing the noodles under cold water after blanching removes excess surface starch, which is the primary culprit behind gummy or clumpy stir-fried noodles.
- Dark soy sauce is used here primarily for its intense mahogany color and mild sweetness, rather than salinity. Do not substitute it with extra light soy sauce, or the dish will be too salty and pale.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent the noodles from drying out.
Freezer: 1 month — Noodle texture may become slightly mushy upon thawing, but flavors will remain intact.
Reheating: Stir-fry in a pan over medium heat with a splash of water, or microwave in 30-second bursts until heated through.
