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1
Rinse pork roast under cold water.
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2
Using a knife, make small slits in your meat and tuck slices of fresh garlic into your roast.
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3
Add everything in the Marinade Section into a Ziplock Bag and allow pork to marinate for at least 1 hour flipping and massaging the bag occasionally.
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4
Gather all the ingredients you'll need for your noodles.
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5
Have them ready once your Wok or pan is heated.
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6
Pan sear your pork roast in its own marinade on all sides until it's browned and slightly charred.
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7
Pull from pan and place in the oven at 350 for 25-30 minutes uncovered.
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8
Check for doneness in the center.
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9
You don't want to see any blood or bright pink color in your meat.
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10
Pull from oven and allow roast to rest for 5 minutes.
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11
Slice meat into thin, round medallions.
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12
Heat your Wok [or pan] and add all oils and fluids to it, including garlic chili sauce and soy.
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13
After heated, add your peppers, garlic, whites of onions and cabbage and cook for 1 1/2 minutes.
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14
Do not burn your garlic.
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15
Do this by moving everything around in your pan or Wok constantly.
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16
Add your noodles and green onion tops and cook 1 minute longer.
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17
Add fresh Cilantro and heat for 20 additional seconds.
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18
You'll want your noodles lightly coated in oil so add additional Mongolian Fire Oil or Wok Oil if need be at the finish.
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19
Serve your heated noodles in a bowl or on a plate immediately.
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20
Add your sliced garlic pork medallions to the top of noodles and garnish with fresh cilantro, parsley, chives and/or sesame seeds.
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21
Definitely serve this dish with additional Soy Sauce and Mongolian Fire Oil.
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22
Any additional Garlic Chili Sauce as a condiment will alter this dishes entire structure so use with caution!
