Crispy Cantonese Pan-Fried Noodles with Marinated Pork

1. Boil Noodles

Start by bringing 2 quarts of water to a boil in a pot. Add 1 tablespoon of salt to the water, then add 8 ounces of fresh egg noodles. Cook the noodles until they are al dente. Once cooked, drain the noodles in a strainer, rinse them under cold water, and let them dry thoroughly for about 1.5 hours.

2. Prepare Sauce

While the noodles are drying, prepare your sauce by mixing 1/2 cup of chicken stock, 2 teaspoons of double dark soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of white rice vinegar, 1 teaspoon of Shaoxing wine, 1.5 teaspoons of mung bean starch, 1 teaspoon of sugar, and a pinch of white pepper in a small bowl. Set this aside.

3. Marinate Pork

In another bowl, combine 1.5 teaspoons of sesame oil, 1/2 teaspoon of light soy sauce, 1/2 teaspoon of white rice vinegar, 1/2 teaspoon of Shaoxing wine, 1 teaspoon of mung bean starch, 1 teaspoon of sugar, 1/2 teaspoon of salt, and a pinch of white pepper. Add 5 ounces of shredded pork loin to the marinade, ensuring the pork is well-coated. Let it rest at room temperature while you prepare the other ingredients.

4. Fry Noodles

Once the noodles are dry, heat 3 tablespoons of peanut oil in a 10-inch frying pan over medium-high heat. Add the dried noodles and spread them evenly in the pan. Fry the first side until the noodles turn golden brown and crisp. Carefully invert the noodles using a plate or a wide spatula, add more oil if necessary, and fry the second side until it also becomes golden brown and crisp.

5. Stir-Fry Pork and Vegetables

In a wok, heat 2 tablespoons of peanut oil over high heat. Add 2 teaspoons each of minced ginger and garlic, and stir-fry for a few seconds until fragrant. Add the marinated pork and stir-fry until it is no longer pink. Toss in the snow peas, julienned water chestnuts, and bamboo shoots, and continue to stir-fry for another minute. Pour in the prepared sauce and bring the mixture to a boil. Add the mung bean sprouts and yellow chives, and stir-fry until the vegetables are slightly softened and the sauce has thickened.

6. Assemble Dish

To assemble the dish, place the crispy noodles on a large serving plate and cut them into manageable pieces. Pour the pork and vegetable topping over the noodles, ensuring the sauce is evenly distributed. Serve immediately.