6 oz. dried Chinese Egg Noodles (Chukamen Noodles) (or 10-12 oz. fresh)
1 T sesame oil
3 T peanut oil
2 T minced or grated ginger root
2 Pork chops, thinly sliced - or substitute chicken, shrimp, or tofu - cut meat thin while still partially frozen
1 small head Napa or Savoy cabbage, shredded (about 4 Cups)
2 carrots - shredded
2 T ketchup
1/4 Cup low sodium soy sauce
1/4 cup worcestershire sauce
2 T mirin, or a pinch of sugar
few drops tobacco sauce or "cock" sauce to taste
1 bunch scallions, chopped
1. Bring a pot of water to boil, salt lightly and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water to stop cooking process. Toss noodles with sesame oil to keep them from sticking together and set aside.
2. Put peanut oil in large skillet over medium high heat. When its hot, add ginger and cook, stirring, until fragrant, about 1 minute.
3. Add meat and cook for 5 minutes until no longer pink, and starting to brown around the edges
4. Add cabbage and carrots to skillet and stir. Sprinkle with salt lightly. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
5. Meanwhile, stir together in a small bowl ketchup, soy sauce, worcestershire sauce, miring, and hot sauce. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through.
Serve topped with scallions.
Can add steamed frozen peas, or fresh snap peas - uncooked
Serves 4, takes about 30 minutes start to finish