Shanghai-Style Pork Stir-Fry with Eggless Noodles

1. Prepare the Sauce

Mix the chicken stock, light soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and a pinch of white pepper in a small bowl.

2. Cook the Noodles

Bring 2 quarts of water to a boil in a large pot and add 2 teaspoons of salt. Add the fresh eggless noodles and cook them for about 1.5 minutes, stirring occasionally with chopsticks to prevent sticking. Taste a noodle to ensure they are al dente, then drain them using a mesh strainer. Run cold water over the noodles to stop the cooking process and then drain them thoroughly. Toss the noodles gently to loosen them and set aside.

3. Stir-Fry Aromatics

Heat 4 tablespoons of peanut oil in a wok over medium-high heat. When the oil is hot but not smoking, add the minced ginger, julienned onions, and the white portions of the scallions. Stir-fry for about 1.5 minutes until the onions soften and release their aroma.

4. Add Pork and Green Scallions

Add the julienned barbecued pork and the green portions of the scallions to the wok. Stir everything together for about 30 seconds, allowing the flavors to meld.

5. Combine Sauce and Noodles

Push the ingredients to the sides of the wok to create a well in the center. Pour the prepared sauce into the well and bring it to a boil. Add the cooked noodles to the wok and stir-fry everything together for 2.5 to 3 minutes. The noodles will absorb the sauce, ensuring every bite is flavorful and delicious.

6. Serve

Turn off the heat and transfer the stir-fry to a serving dish. Serve immediately and enjoy your Shanghai-Style Pork Stir-Fry with Eggless Noodles.