• 159_recipe


    1 lb lean pork loin, sliced thinly (against the grain)

    1/3 cup soy sauce

    1/3 cup rice wine

    1 1/2 tablespoons sugar

    12 ounces Chinese wheat noodles (udon noodles may be substituted)

    3 tablespoons vegetable oil

    1 onion, sliced thin

    1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin

    3 carrots, grated

    1 tablespoon chopped ginger

    2 scallions, thinly sliced (optional)


    In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.

    Cook noodles in boiling water about 8 minutes, or until tender.

    Drain noodles and rinse under cold water.

    In a large deep skillet or wok, cook onion in oil for about 3 minutes.

    Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.

    Add the pork and cook for 2 minutes more.

    Cover the mixture with noodles and pour the sauce over all.

    Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.

    Place on a serving platter and garnish with chopped scallions, if desired.