Ingredients

The following ingredients have 4 Servings
  • 1/2 - 3/4 lb lean ground pork
  • 1 lb (484 grams) fresh Shanghai-style noodles (, can substitute with udon or cooked fettuccine noodles)
  • 1/4 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ tablespoons fresh ginger (grated)
  • 2 garlic cloves (, finely minced)
  • 2/3 cups thinly shredded Napa cabbage
  • 1 green onion (, thinly sliced)
  • sesame seeds (, for garnish)
  • 2 tablespoons water
  • 1 1/2 tablespoons low sodium soy sauce (, can substitute with coconut aminos or tamari)
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon oyster sauce
  • 3 teaspoons dark soy sauce*
  • 2 teaspoons Chinese cooking wine or dry sherry
  • 1 teaspoon brown sugar (, can substitute with coconut sugar)
  • 1/8 teaspoon ground white pepper
  • 1 tablespoon cornstarch (, omit if low carb)
  • ¼ teaspoon Sriracha sauce or red pepper flakes (, to taste (optional))

Instruction

  • In a medium bowl, season pork with salt and pepper. 
  • In a separate medium bowl, whisk together all the ingredients for the sauce - water, soy sauce, sesame oil, oyster sauce, dark soy sauce (if using), wine, sugar, pepper, corn starch and Sriracha. Set aside.
  • Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.
  • Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
  • Mix in cabbage and stir-fry until tender.
  • Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.
  • Remove from heat and garnish with sesame seeds.