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1
Boil water.
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2
Add noodles and cook for about 1 minute, until al dente.
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3
Add cold water to the pot and drain noodles in a strainer.
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4
Return them to pot, add cold water, drain again.
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5
Repeat once again.
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6
Allow noodles to drain for 2 hours, turning them occasionally so they are completely dry.
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7
Marinate pork for 1 hour and reserve.
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8
Make the sauce and reserve.
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9
Pour 4 tablespoons of the peanut oil into a cast-iron frying pan over high heat.
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10
Heat for 40 seconds.
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11
When a wisp of white smoke appears, place noodles in an even layer in the pan, covering the entire bottom.
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12
Cook for 2 minutes, moving pan about the burner to insure that noodles brown evenly.
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13
Invert noodles using dish placed over fry pan.
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14
Cook the other side for 2 minutes.
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15
If more oil is needed at this point, pour 1 additional tablespoon into pan, but only if needed.
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16
As noodles are cooking, heat a wok over high heat for 40 seconds.
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17
Add two tablespoons peanut oil and coat the wok.
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18
Add ginger, stir.
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19
Add garlic, stir.
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20
When garlic browns, add pork and marinade, spread in a thin layer, and cook for 2 minutes.
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21
Turn over and mix well.
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22
Add all vegetables, stir together.
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23
When vegetables have softened slightly, make well in the center and add the sauce.
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24
Stir together.
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25
When sauce thickens, turn off heat.
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26
Place noodles in a dish, pour contents of wok over them and serve immediately.
