-
1
Preheat the oven to 350 degrees F.
-
2
In a small bowl, combine the paprika, cayenne, garlic powder, sesame seeds, 5-spice, and nori.
-
3
Place the meat in a small roasting pan and rub on all sides with the seasoning blend and salt.
-
4
Cover with aluminum foil and roast until the meat is tender and can be shredded with a fork, 1 1/2 to 2 hours.
-
5
Remove from the oven and transfer the pork to a cutting board.
-
6
Reserve any juices in the bottom of the pan.
-
7
When the meat is cool enough to handle, shred with 2 forks and set aside.
-
8
In a small bowl, combine the pork roasting juices with the oyster sauce and set aside.
-
9
Bring a large pot of salted water to a boil.
-
10
Add the noodles and cook until just al dente.
-
11
Drain and rinse under cold running water.
-
12
Drain well.
-
13
Heat a wok or large saute pan over high heat.
-
14
When hot, add the oil and swirl to coat the sides and bottom of the wok.
-
15
Add the green onions, ginger, and garlic and stir-fry until aromatic, about 30 seconds.
-
16
Add the onions, bok choy, and carrots and stir-fry until tender, 1 to 2 minutes.
-
17
Add the noodles, shredded pork, and pork-oyster sauce mixture, and cook, tossing to heat through, 30 to 45 seconds.
-
18
Mix the cornstarch and chicken stock.
-
19
Add the cornstarch solution and bring to a boil.
-
20
Cook, stirring, until the sauce thickens.
-
21
Remove from the heat and serve immediately.
