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1
Bone and finely chop the pork.
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2
Marinate the pork in the soy, wine and ginger for about 15 minutes.
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3
Slice the green onions.
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4
Finely chop the cabbage and mushrooms, reserving the soaking water from the mushrooms.
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5
Heat the oil in a wok until it is just beginning to smoke.
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6
Use good ventilation in your kitchen for this one!
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7
Open the noodle package and undo them a bit.
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8
Drop into the hot fat in small batches.
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9
They will immediately puff up into wonderful white crunchy noodles.
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10
Turn quickly to be sure that all of them are cooked.
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11
Remove from the pan and drain on paper towels.
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12
Be very careful with this.
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13
You could burn yourself.
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14
Set the noodles aside.
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15
Heat another wok or frying pan and add 1 Tablespoon of the peanut oil.
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16
Add the chopped garlic and toss for a moment.
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17
Add the meat and marinade and stir fry, mixing it about, until the meat is tender but not dry, about 3 minutes on high heat.
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18
Remove the meat mixture and add the vegetables to the wok.
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19
Stir fry over high heat for 3 more minutes.
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20
Return the meat to the pan and add the hot bean sauce, sugar and black pepper.
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21
Stir fry for 1 minute and then add the cornstarch dissolved in the water.
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22
Stir until the sauce thickens.
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23
If you have too little sauce, add a bit of the water in which you have soaked the mushrooms.
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24
Add the sesame oil and stir.
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25
Place the fried noodles on a large platter and pour the meat and vegetable mixture over the noodles.
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26
Toss at the table in front of your guests.
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27
Each person then takes a bit of noodle and meat sauce and places it in the center of a lettuce leaf.
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28
Roll it up like a burrito and enjoy.
