9 oz/250 g dried thick Chinese egg noodles, or Chinese whole meal egg noodles
1 lb/450 g pork fillet, thinly sliced*
1 tsp sugar
1 tbsp peanut or corn oil
4 tbsp rice vinegar
4 tbsp white wine vinegar
4 tbsp bottled hoisin sauce
2 scallions, sliced on the diagonal
2-ish tbsp garlic flavored corn oil
2 large garlic cloves, thinly sliced
chopped fresh cilantro, to garnish
1. Boil the noodles for 3 minutes, until soft (alternatively, cook according to package directions). Drain well, rinse in cold water to stop them cooking, drain again, and set aside.
2. meanwhile, sprinkle the pork slices with sugar and use your hands to toss together. Heat a wok or skillet over high heat. Add the oil and heat until it shimmers (not smokes!). Add the pork and stir-fry about 3 minutes, until the pork is cooked through and no longer pink. Use a slotted spoon to remove the pork from the wok and keep warm. Add both vinegars to the wok and boil until they are reduced to about five tablespoons. Pour in the hoisin sauce and the scallions and let bubble until reduced by half. Re-add the pork and stir together. Remove mixture (including all sauce!) from wok.
3. Heat the garlic flavored oil in the wok until oil shimmers. Add the garlic slices and stir for 30 seconds, then remove and set aside. Add the noodles to wok, stir until heated. Divide the noodles among four plates, top with pork and onion mixture, sprinkle with cooked garlic slice and cilantro.
This seems really, really complicated. First, the two different types of vinegar are unnecessary, probably. I'd just use rice oil. Second, you can probably save time by putting the noodles to boil while the sauce is reducing the first time. It might require extra hands, but it means that the noodles will finish cooking about when the meal is done, and you won't have to re-add them to the pan. This will cut down significantly on the garlicky flavor of the noodles, though. To fix this, I'd just mix the browned garlic (and oil) with the noodles before adding the meat mixture. Oh, and if you use pre-minced garlic, it'll probably be much less of a hassle. Lastly, be careful with the garlic--if you cook it too long and it gets all brown, it'll be bitter in flavor.
Serves four. From Noodles.
This recipe seems somewhat overly complicated to me; I don't know why...
*For really thin slices of pork that cook quickly, wrap the fillet in plastic rap and pop it in the freezer for 20 minutes before you slice it. This also works with beef and lamb.