LONG LIFE NOODLES

My Cellar

Serves 4 to 6

3 tbsp (45 ml) dark soy sauce

2 tbsp (30 ml) light soy sauce

2 tbsp (15 ml) oyster sauce

½ tsp (2 ml) sugar

1 lb (500 g) fresh Shanghai wheat noodles or any other long Chinese noodles

2 tbsp (30 ml) canola oil

1 large knob ginger, about 1½-in (3.75 cm) finely minced

1 garlic clove, finely minced

1 medium onion, thinly sliced

½ lb (250 g) Chinese barbecued pork, cut into thin juliennes, about 2-in (5 cm) long

3 cups (750 ml) bean sprouts, rinsed and dried well

5 green onions, trimmed and cut into 1-in (2.5 cm) lengths

In a bowl, mix together soy sauces, oyster sauce and sugar. Set aside.
In a large pot of salted boiling water, cook noodles according to package instructions or until barely tender to the bite. Drain.
Heat a large non-stick wok over high heat. Add oil. When it starts to simmer, add ginger and garlic and stir until fragrant. Add onion and barbecued pork, stir-fry for a couple minutes or until onions start to soften. Add bean sprouts, green onions and noodles. Mix well and drizzle over soy mixture. Toss well until heated thoroughly. Serve immediately.