Ingredients
- 8 oz thick wheat noodles (Shanghai-style or udon)
- 2 tablespoons vegetable oil
- 6 oz pork tenderloin, thinly sliced
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce (for marinating pork)
- 1 1/2 cups Napa cabbage, shredded
- 1/2 cup carrot, julienned
- 2 scallions, cut into 2-inch segments
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Salt and white pepper, to taste
Instructions
1. Cook noodles according to package instructions until just tender. Drain and rinse under cold water. Set aside.
2. Marinate pork with cornstarch and soy sauce. Let sit 10 minutes.
3. Heat oil in a large wok or skillet over medium-high heat. Add pork and stir-fry until just cooked. Remove and set aside.
4. In the same wok, add a bit more oil if needed. Stir-fry cabbage and carrot for 2–3 minutes until just tender.
5. Add cooked noodles and scallions. Toss everything together.
6. Return pork to the wok. Pour in dark soy sauce, light soy sauce, sugar, and sesame oil. Stir-fry everything for another 2–3 minutes until well combined and heated through.
7. Season with salt and white pepper to taste. Serve hot.
Notes
Use pre-cooked refrigerated udon for ease. Thin beef or chicken can substitute for pork. For extra wok hei, use a hot wok and avoid overcrowding.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Main
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg