Ingredients
- Salt
- 6 ounces dried or ten to twelve ounces fresh Chinese egg noodles
- 1 tablespoon sesame oil
- 3 tablespoons peanut oil
- 2 tablespoons minced fresh ginger root
- 2 pork chops. thinly sliced
- 1 small mind Napa or savoy cabbage. shredded (about 4 cups)
- 2 carrots. shredded
- 2 tablespoons ketchup
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons mirin or a little bit of sugar
- Couple of drops hot sauce (suggested: Tabasco)
- 1 bunch scallions, chopped, white-colored parts only
Directions
Bring a pot water to some boil, salt it, and add noodles. Prepare until just done, about 3 minutes. Drain inside a colander and run under cold water. Toss noodles with sesame oil to ensure that they're from sticking together, and hang aside.
Put peanut oil inside a large skillet over medium-high temperature. When it is hot, add ginger root and prepare, stirring, until just aromatic, about one minute. Add pork and prepare for around a few minutes or before the pork is not pink and it is beginning to brown round the edges.
Add cabbage and carrots to skillet and stir sprinkle with salt. Still prepare until vegetables soften, adding a little bit of water, when needed to ensure that they're from sticking.
Meanwhile, stir together in a tiny bowl ketchup, soy sauce. Worcestershire sauce. mirin. and hot sauce. When vegetables are soft and then any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and prepare until noodles are warmed through. Serve, capped with chopped scallions .
Serves: 4 Calories: 467 Total Fat: 21 grams Saturated Fats. 4.5 grams Protein: 21 grams Total carbohydrates: 47 grams Sugar. 11 grams Fiber: 4 grams Cholesterol: 75 milligrams Sodium: 1643 milligrams