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Chinese Fried Noodles and Pork

Created by WendyM on August 18, 2013

Chinese soba noodles (roughly about 1/2 pound fresh, or other fresh Chinese or Asian medium noodles of your choice)
1/2 cup cold water
1 tablespoon sesame oil
1/2 to 3/4 pound pork tenderloin (or 1/2 pound boneless chicken thighs)
2 tablespoons soy sauce, light
1 teaspoon rice wine (or 1 teaspoon dry sherry)
1 tablespoon cornstarch
1 scallion (cut into 1 inch pieces)
2 garlic cloves, chopped

Step 1: Drop noodles into boiling water, and cook about 4 minutes. Add cold water, and bring to boil for 1 minute. Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
Step 2: Cut pork crosswise and julienne.
Step 3: Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
Step 4: Stir-fry scallion, garlic, ginger and pork in 2 tablespoons heated oil until meat is just cooked through, around 2 minutes. Add other tablespoon light soy sauce and sugar, remove, and keep warm.
Step 5: In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok. Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir). Let noodles brown on bottom (about 5 minutes), then turn noodle cake over. Brown other side in same manner, and remove to warm platter.
Step 6: Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce. Stir-fry until thoroughly heated. Add cornstarch mixture, stir until thickened. Pour over noodles.
Step 7: Wipe out wok. Heat 1 tablespoon oil in wok until smoking hot (400F). Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
Step 8: Arrange spinach around mound of covered noodles. Serve.