Stir-Fried Chinese Noodles with Roast Pork

1. 1

   In a large saucepan of boiling water, cook the noodles until al dente, about 3 minutes.

2. 2

   Drain in a colander and return the noodles to the pan.

3. 3

   Fill the pan with cold water, swish the noodles and drain; repeat.

4. 4

   Leave the noodles in the colander and lift them with your fingers occasionally to dry slightly.

5. 5

   In a small bowl, blend the stock with the oyster sauce, soy sauce, sugar, chili oil and 1 teaspoon of salt.

6. 6

   Heat 1 tablespoon of the vegetable oil in a wok.

7. 7

   Add the eggs and cook over moderate heat, stirring, until set, about 1 minute.

8. 8

   Transfer the eggs to a plate and break them up into small chunks.

9. 9

   Add the remaining 1 tablespoon of vegetable oil to the wok and heat until shimmering.

10. 10

    Add the carrot and celery and stir-fry over moderately high heat until softened, about 3 minutes.

11. 11

    Add the pork, noodles and sauce mixture and toss to coat.

12. 12

    Season lightly with salt, add the scallion and eggs and toss well.

13. 13

    Transfer to a large, shallow bowl and serve at once.

* Per serving · 4 servings · Values may vary.