This scrumptious dish with abundant egg noodles, vegetables and roast pork is my go-to-dish when there’s a potluck at work, a gathering of girlfriends for good food and gossip or an easy buffet-style dinner with family and friends. I find this dish to be universally appealing even with pickiest or less than adventurous eaters. I think it’s because everyone loves noodles! I made 3 different versions of this recipe one time for a party because I was unsure of my guests’ preference for meat. The first version was this recipe with the roast pork. For the second version , I substituted the roast pork for eggs. (I fried the eggs omelette style and then cut into thin strips.) The third dish was made with tofu and mushroom stir fry sauce for the strict vegetarians. All 3 dishes were a hit and one extremely hungry guest mixed all 3 versions together to make a fourth combination which he claims should be its own recipe…LOL. I hope you enjoy this really easy recipe!
Notes on the Recipe, Tips and Tricks
Drying the noodles is an important step to getting the right consistency for the noodles. If you’re short on time, dry the noodles in the oven at 225-250 degrees F for 30-45 minutes. Keep an eye on them because you don’t want to bake the noodles so they’re crispy. (That’s another dish.) The noodles should still be soft but not wet.
This is one of those recipes where a good amount of oil is used. I know some of you cringe at the thought of using tablespoons of oil in your cooking. If you don’t care about the noodles sticking and clumping together, you can cut back on the. It’ll taste just fine and you’ll feel better about it.
The vegetables in the dish are my recommendations but feel free to add veggies you like such as mushrooms, peppers, squash, cabbage, etc. If your stir-fried veggies produces excess liquid, don’t add the liquid into the noodles. This will make them soggy. Instead use a slotted spoon to transfer the vegetables into the noodles and leave the liquid behind.
Consider using a deli chicken or pick-up roast pork from your local Asian restaurant if you don’t have time to make the roast pork. Leftover meats are also a great shortcut too.
1-15 oz package thin egg noodles
2 garlic cloves
3 stalks celery
1 bok choy
2 Tbsp soy sauce
2 Tbsp oyster sauce
1 tsp sugar
4 Tbsp vegetable oil
1/4 tsp ground black pepper
Remove noodles from packaging. Unravel the bundles and loosen the strands with your fingers. Use kitchen shears to cut noodles into shorter lengths.
Bring a large pot of water to a rapid boil. Add noodles and swirl around in the hot water for 30 seconds. Drain in a colander and then rinse the noodles with cold water to stop the cooking process. Toss the noodles in the colander and then lift the noodles using chopsticks multiple times to remove as much of the remaining water as possible. Spread the noodles out flat on several large platters or trays and allow to air dry for 2 hours.
Cut roast pork, other meat or meat substitute of your choice into thin strips.
Finely mince the garlic and set aside. Peel carrots, cut into slices and then julienne. Cut celery into 2-inch sections and then cut into thin strips. Thinly slice the onions. For the bok choy, separate the leaves from the stems. Cut the stems just like the celery. For the leaves, chop into smaller sections.
Add soy sauce, oyster sauce and sugar into a measuring cup or bowl and stir to combine.
Heat a large wok over Medium High heat. When it’s hot, add 1 Tbsp vegetable oil and the garlic. Stir fry for 10 seconds. Add the carrots and stir fry for 1 minute. Add the celery and stir fry for 1 minute. Add the onions and bok choy stems and stir fry for 1 minute. Add the bok choy leaves and cook for 1 minute until they are wilted. Turn-off the heat. Drizzle 2 Tbsp of the stir fry sauce and combine together. Add some black pepper. Scoop out the vegetables and place in a clean bowl.
Set the heat to Medium High. Add 2 Tbsp of vegetable oil into the wok. Add the noodles spreading them out in the wok. (Cook in several batches if you have a small wok.) Cook for 6-7 minutes tossing constantly in the pan and then spreading the noodles out so they fry evenly. If the noodles start sticking together, drizzle in a bit more vegetable oil. Try not to let the noodles cook in a large clump. Spread them out so they are always touching the hot wok. Add the vegetables, roast pork, other meat or meat substitute and remaining sauce. Stir fry for another 2-3 minutes. Sprinkle with black pepper.
This dish can be enjoyed hot or cold.
Yields: 4-6 servings