Long Life Noodles (E Fu Mein)
Preparation Time:
0:20 (approx.)Cooking Time:
0:15 (approx.)Number of Servings:
6INGREDIENTS
6
oz (180 ml)
boneless pork tenderloin, cut into 2-inch by ¼-inch (5 cm x .5 cm) strips
1/2
tsp (0 ml)
sugar
1
lb (450 g)
Shanghai wheat noodles
2
tbsp (30 ml)
oyster sauce
4
cup (1000 ml)
Napa cabbage, cut into ½-inch (1 cm) strips
1
tbsp (20 ml)
light soy sauce
1 1/2
tsp (10 ml)
hoisin sauce
5
green onions, sliced
1/2
tsp (0 ml)
garlic, minced
3
tbsp (50 ml)
dark soy sauce
1/2
tsp (0 ml)
cornstarch
1 1/2
tbsp (20 ml)
Chinese rice wine
2
tbsp (30 ml)
vegetable oil
DIRECTIONS
- Cook noodles according to package directions. Drain and rinse with cold water.
- In a small mixing bowl, stir together rice wine, hoisin sauce and cornstarch.
- Add pork to hoisin mixture and marinate for 10 minutes.
- In another small bowl, combine soy and oyster sauces and sugar, set aside.
- Heat 1 tbsp (15 ml) vegetable oil in a wok over high heat.
- Sauté garlic until fragrant.
- Add the marinated pork and stir-fry for 3 minutes.
- Add the Napa cabbage and stir-fry for 3 minutes.
- Remove mixture to a plate and set aside.
- Return the wok to high heat and add the remaining oil.
- Add the noodles and stir-fry for 1 minute.
- Add green onions and soy sauce mixture and stir-fry for 1 minute.
- Add the pork and cabbage mixture and mix well heating thoroughly.
