Ingredients
Scale
- 12 ounces thin dried Chinese egg noodles
- 2 tablespoons sesame oil
- Sauce-
- 3 tablespoons soy sauce
- 1 ½ tablespoons oyster sauce
- 1 ½ tablespoon Chinese rice wine or dry sherry
- 1 ½ teaspoon honey
- 1 tablespoon peanut oil (or vegetable oil)
- 1 ½ teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 3 scallions (sliced)
- 4 shiitake mushrooms (thinly sliced)
- 1/2lb cooked Chinese BBQ pork (store-bought or homemade, cut into small bite-sized pieces)
Instructions
- Bring a medium pot of a large to a boil. Add the noodles and cook according to the package direction until al dente. Drain the noodles, rinse under cold water. Remove the noodles from the pot, toss with the sesame oil until the noodles are well coated. Set aside.
- In a small bowl combine soy sauce, oyster sauce, rice wine, and honey. Set aside.
- Heat a wok or large skillet over high heat. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and fry for about 30 seconds. Add the mushrooms and cook until softened, about 1 to 2 minutes.
- Add the noodles and bbq pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with the sauce.