LONG LIFE NOODLES
IngredientsServes 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.