My deepest apologies to all my friends, family and beloved food blogger followers. As you might have seen I've been busy baking a bun in my oven. To my relief (and to my husband's) I'm finally able to cook, recipe dream, grocery shop and generally look at food again. Those first 13 weeks of pregnancy were rough on this home chef, but I'm back! We start our 17th week this week and I look forward to posting lots of items as we prepare for our first baby!
On to more important topics...
I love stir fry dishes because they tend to be quick and easy. This dish was no exception. You could use chicken or tofu as a substitute for the pork.
3/4 c dark soy sauce
3 tbsp oyster sauce
1 tbsp sugar
2 tsp grated ginger
1/2 lb pork tenderloin, sliced as thin as you can get it
1 lb noodles (egg noodles or soba work. This recipe used yam soba noodles)
3 tbsp peanut oil
4 cloves of garlic, sliced paper thin
2 spring onions julienned and cut into @ 2 in pieces
1 small head of napa cabbage, sliced thin (you can use regular cabbage here)
2 tsp cornstarch dissolved in 1/4 c chicken broth
In a large bowl, combine the soy sauce, oyster sauce, sugar and ginger and stir until sugar dissolves. Add the pork and let sit for 10 minutes. Drain pork over a bowl and reserve marinade.
Meanwhile, bring a large pot of water to boil. Add the noodles and once the water returns to a boil, add one cup cold water and return to a boil. When noodles are about 1 minute from being done, drain.
In a wok over high heat, warm the peanut oil until smoking. Add the pork and stir-fry until the pork is mostly cooked, about 2 minutes. Remove pork and set aside. Add the garlic to the wok, along with the green onions and cabbage and stir-fry until the cabbage is wilted and softened about 1 minute. Add the pork, reserved marinade and continue to stir-fry for about 1-2 more minutes. Add the noodles and cornstarch mixture and stir-fry until everything is well coasted about 45 seconds. Serve heaped into bowls and eat immediately.