Ingredients:

  • 8 oz (225g) pork tenderloin, thinly sliced into matchsticks
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) ginger, freshly grated
  • 3 stalks (45g) green onions, cut into 2-inch pieces
  • 2 cups (150g) shredded cabbage
  • 1 medium (60g) carrot, julienned
  • 4 oz (115g) sliced shiitake mushrooms
  • 2 cups (100g) chopped bok choy
  • 2 tbsp (30ml) light soy sauce
  • 1 tbsp (15ml) dark soy sauce
  • 1 tbsp (15ml) oyster sauce
  • 1 tsp (4g) sugar
  • 1 tsp (5ml) sesame oil
  • 1/4 tsp (0.5g) white pepper
  • 1 lb (450g) thick wheat noodles, pre-soaked or parboiled
  • 2 tbsp (30ml) high-heat oil

Instructions:

  1. Whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and white pepper in a small bowl until the sugar is dissolved.
  2. Heat 2 tablespoons of high-heat oil in a wok or large cast-iron skillet until shimmering. Add the sliced pork and stir-fry constantly until the edges are browned and opaque.
  3. Add the minced garlic, grated ginger, and the white parts of the green onions to the pan, sautéing for 30 seconds until fragrant.
  4. Increase heat to high and add carrots, mushrooms, and cabbage. Stir-fry for 2 minutes until vegetables soften slightly but remain crisp.
  5. Add the prepared wheat noodles and the mixed savory sauce to the wok. Toss everything together over high heat until the noodles are evenly coated in the glossy mahogany glaze.
  6. Stir in the remaining green onion pieces and serve immediately.