Equipment
Ingredients
Noodles
- 400 g hong kong style egg noodles, fresh or parboiled
- 45 ml peanut oil
Pork and Marinade
- 300 g pork tenderloin, thinly sliced against the grain
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 5 g cornstarch
- 1 g white pepper, ground
Vegetables and Aromatics
- 30 ml peanut oil
- 200 g baby bok choy, washed, halved lengthwise
- 100 g fresh shiitake mushrooms, stems removed, thinly sliced
- 100 g mung bean sprouts, rinsed and drained
- 50 g scallions, cut into 5cm lengths
- 3 garlic, minced
- 10 g fresh ginger, peeled and julienned
Savory Sauce
- 250 ml chicken broth, low sodium preferred
- 30 ml oyster sauce
- 15 ml light soy sauce
- 10 ml dark soy sauce
- 5 ml toasted sesame oil
- 5 g granulated sugar
- 15 g cornstarch
Nutrition (per serving)
Method
In a mixing bowl, combine the thinly sliced pork tenderloin with light soy sauce, Shaoxing wine, cornstarch, and white pepper. Toss well until the liquids are absorbed. Let marinate at room temperature for 15 minutes. Wash hands thoroughly after handling raw meat.
In a separate bowl, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, and cornstarch until completely smooth. Set aside.
If using fresh, uncooked noodles, blanch them in boiling water for 1 to 2 minutes until just loosened. Drain immediately and rinse under cold water. Pat the noodles entirely dry with paper towels; moisture prevents crisping.
Heat 25ml of peanut oil in the wok over medium-high heat. Spread the dried noodles into an even, flat circular layer. Cook undisturbed for 3 to 4 minutes until the bottom is golden and crispy. Carefully flip the noodle cake, add the remaining 20ml of oil around the edges, and fry the second side for another 3 to 4 minutes. Transfer the crispy noodle cake to a large serving platter.
Wipe the wok clean if necessary. Add 15ml of peanut oil over high heat. Add the marinated pork, spreading it into a single layer. Sear for 1 minute before tossing. Stir-fry until browned and cooked through, reaching an internal temperature of 74°C/165°F. Remove the pork and set aside.
Add the remaining 15ml of peanut oil to the hot wok. Add the julienned ginger and minced garlic, stirring for 15 seconds until fragrant. Immediately add the shiitake mushrooms and baby bok choy. Stir-fry for 2 minutes until the bok choy leaves begin to wilt but the stems remain crisp.
Return the cooked pork to the wok. Briefly restir the sauce mixture to re-incorporate the settled cornstarch, then pour it over the meat and vegetables. Simmer continuously for 1 to 2 minutes, tossing well, until the sauce becomes thick, glossy, and heavily clings to the ingredients. Toss in the bean sprouts and scallions during the last 30 seconds of cooking.
Immediately pour the hot pork and vegetable stir-fry, along with all the thickened gravy, directly over the crispy noodle cake on the serving platter. Serve immediately while the noodles retain their crunch.
Chef's Notes
- Velveting the pork with cornstarch and Shaoxing wine creates a protective barrier, keeping the lean meat incredibly tender despite the high-heat wok cooking.
- For the crispiest noodles, ensure they are completely dry before pan-frying. Moisture creates steam, which is the natural enemy of a golden crust.
- A well-seasoned carbon steel wok provides the best wok hei (breath of the wok), but a heavy cast iron skillet actually works brilliantly for achieving an even, flat crust on the noodle cake.
- Do not disturb the noodles for the first few minutes of pan-frying. Let the starch set and crisp up before attempting to flip, or the cake will break apart.
Storage
Refrigerator: 3 days — Store noodles and topping in separate airtight containers to prevent noodles from becoming overly soggy.
Reheating: Reheat topping in a saucepan until bubbling. Re-crisp noodles in a dry skillet over medium heat, then combine.
