Colorful, tasty and juicy with the wonderful texture of the crisp noodles, which places this firmly within my top 5 all time favorite stir-frys. You may want to use less mushrooms, but I love having tons in this!
- 1 cup chicken broth
- 4 teaspoons cornstarch
- 3 tablespoons dry sherry
- 2 tablespoons light soy sauce
- 1 teaspoon black bean sauce
- 1 tablespoon cooking oil
- 12 ounces ground pork
- 3 garlic cloves, minced
- 1 red pepper, cubed
- 1 lb fresh white mushroom, quartered
- 3⁄4 cup celery, sliced
- 1 cup pea pods
- 5 green onions, thinly sliced
- 8 ounces Chinese egg noodles
- 10 cups boiling water
- 1 1⁄2 tablespoons cooking oil
- 1 tablespoon light soy sauce
- Stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside.
- Cook noodles in boiling water for 2 minutes and drain.
- Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning.
- Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside.
- Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute.
- Add red pepper, mushrooms and celery and stir-fry for 2 minutes.
- Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened.
- Arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.