Ingredients

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

1/3 cup soy sauce

1-1/2 cup rice wine

12 ounces Chinese wheat noodles (or frozen Yakisoba noodles)

3 tablespoons vegetable oil

1 onion, sliced thin

1 lb napa cabbage or savoy cabbage, sliced very thin

3 carrots, grated

1 tablespoon chopped ginger

2 scallions, thinly sliced (optional)

Preparation

  1. In a small bowl, mix together soy sauce, rice wine and sugar, stirring to dissolve.
  2. Cook noodles in boiling water about 8 minutes, or until tender.
  3. Drain noodles and rinse under cold water.
  4. In a large deep skillet or wok, cook onion in oil for about 3 minutes.
  5. Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
  6. Add the pork and cook for about 2 minutes more.
  7. Cover the mixture with noodles and pour the sauce over all.
  8. Cover and cook for 3-5 minutes, then remove the lid and toss the mixture together until it is well blended.
  9. Place on a serving platter and garnish with chopped scallions, if desired.