▪ Fresh noodles
▪ Pork Cutlets — 1 ½ lbs (already tossed in soy sauce/corn starch)
▪ Carrots, julienned – 1 cup
▪ Cabbage, shredded
▪ Bamboo shoots
▪ Garlic sauce — 1 cup
▪ Canola oil
In advance: Thoroughly defrost pork either overnight in fridge or under lukewarm running water while still sealed in package. You want the pork at room temperature before cooking. You do not need to rinse or dry the pork.
1. Put large pot of boiling salted water on for noodles.
2. Put cabbage, 2 Tbsp canola oil and 1/4 cup salted water in a large frying pan and stir. Cover with lid or foil and cook over highest heat until water has cooked off and cabbage starts to brown. Remove cabbage and set aside in large bowl. Cover.
3. When water is at a rolling boil, add noodles. Return to a boil and cook 4 minutes. Strain and rinse with cold water to stop cooking. Drain.
4. Put carrots and bamboo shoots, 2 Tbsp canola oil and about 2 tbsp salted water in a large frying pan and stir. Cover with lid or foil and cook over highest heat until water has cooked off and they start to brown. Add to cabbage.
5. Get frying pan very hot. Add a few Tbsp canola oil and sear the pork in two batches. It should only take a minute or two per side to cook the pork. When it is done, toss it in the covered bowl with the vegetables.
6. Put the noodles in the frying pan with the garlic sauce and toss over medium heat until the noodles have absorbed some of the sauce. Add the pork and vegetables and toss together thoroughly over medium heat until everything is well coated with sauce. If it doesn’t fit in your pan, you can dump it all in a large pot.
Note: I wouldn’t serve with soy sauce. There’s enough in it already.