Curried Pork and Fresh Rice Noodle Stir-Fry

1. Prepare the Sauce

Mix together the chicken stock, oyster sauce, Shaoxing wine, light soy sauce, sugar, and salt in a small bowl. Set this aside.

2. Make Curry Paste

Combine the curry powder with water in another small bowl, and set it aside.

3. Stir-Fry Vegetables

Heat 1.5 tablespoons of peanut oil in a wok over high heat until you see a wisp of white smoke. Add 2 teaspoons of minced ginger, salt, water chestnuts, scallions, and bamboo shoots. Stir-fry for about 2 minutes until the scallions turn a bright green. Remove the vegetables from the wok and set them aside.

4. Cook Aromatics and Curry Paste

Reheat the wok and add the remaining 2.5 tablespoons of peanut oil. When hot, add the remaining 2 teaspoons of minced ginger and the garlic, stirring for about 10 seconds each to release their aromas. Quickly add the curry paste and stir for about 15 seconds until its aroma is released.

5. Add Sauce and Pork

Pour in the prepared sauce and add the julienned Barbecued Pork. Stir to mix well, then bring the mixture to a boil for about 15 seconds to let the flavors meld with the pork.

6. Add Noodles

Add the rice noodle strips to the wok and stir to coat them evenly with the sauce. Lower the heat to medium and cook for 2-3 minutes, stirring constantly to ensure the noodles turn uniformly yellow.

7. Combine and Serve

Increase the heat to high again and add the reserved vegetables and mung bean sprouts. Stir-fry for an additional 2 minutes until everything is evenly coated and heated through. Transfer the stir-fry to a heat-resistant dish and serve immediately.