Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Jean-Georges Vongerichten thinks the best food in Asia can be found at street stalls. In the early mornings Shanghainese vendors with gas-powered woks stir-fry dishes like these simple noodles. Plus: More Pork Recipes and Tips

How to Make It

Step 1    

In a large saucepan of boiling water, cook the noodles until al dente, about 3 minutes. Drain in a colander and return the noodles to the pan. Fill the pan with cold water, swish the noodles and drain; repeat. Leave the noodles in the colander and lift them with your fingers occasionally to dry slightly.

Step 2    

In a small bowl, blend the stock with the oyster sauce, soy sauce, sugar, chili oil and 1 teaspoon of salt.

Step 3    

Heat 1 tablespoon of the vegetable oil in a wok. Add the eggs and cook over moderate heat, stirring, until set, about 1 minute. Transfer the eggs to a plate and break them up into small chunks. Add the remaining 1 tablespoon of vegetable oil to the wok and heat until shimmering. Add the carrot and celery and stir-fry over moderately high heat until softened, about 3 minutes. Add the pork, noodles and sauce mixture and toss to coat. Season lightly with salt, add the scallion and eggs and toss well. Transfer to a large, shallow bowl and serve at once.

Notes

Since this recipe calls for thin, Chinese yellow noodles, opt for chow mein over lo mein. While these wheat- and egg-based noodles can be used interchangeably, chow mein are generally thinner than lo mein, which is better for this dish.

Suggested Pairing

Beer A bright, refreshing lager with some sweet hoppy flavor will complement the rich roast pork and oyster sauce. Go for an Asian lager from Singapore or Thailand.

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