- 1 pound thin Chinese yellow or egg noodles
- 1/2 cup chicken stock or low-sodium broth
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/4 teaspoon chili oil
- Kosher salt
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1 large carrot, julienned
- 1 large celery rib, julienned
- 1/2 pound Chinese roast pork, cut into thin strips
- 1 scallion, thinly sliced
- 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.
- In a small bowl, blend the stock with the oyster sauce, soy sauce, sugar, chili oil and 1 teaspoon of salt.
- 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.
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.
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.