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1
Cut the pork into thin strips and mix with the salt, pepper, and 1/2 teaspoon cornstarch.
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2
Remove the florets from the broccoli, keeping a 1-inch stem.
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3
Cut the stems diagonally into 1/4-inch slices.
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4
In a pot of boiling water, place the broccoli and return to a boil.
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5
Cook 1 minute over high heat; drain.
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6
Immediately rinse in cold water, drain well, and set aside.
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7
In a small bowl, mix together the remaining 2 tablespoons cornstarch, the oyster sauce, and 2 tablespoons water.
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8
Bring a large pot of water to a boil over high heat.
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9
Add the noodles and cook until just al dente, about 5 minutes for dried noodles, 3 minutes for fresh noodles.
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10
Drain well and set aside.
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11
Heat a nonstick skillet over high heat.
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12
Add 1 tablespoon vegetable oil, the garlic, and noodles and panfry until both sides are browned, about 2 minutes.
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13
Place on a plate.
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14
Add the remaining 1 tablespoon vegetable oil to the skillet.
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15
Add the marinated pork strips and stir-fry until the pork turns white, 1 minute.
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16
Add the white wine and stir well.
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17
Add the broccoli and chicken broth to the pork strips and heat to boiling.
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18
Stir in the cornstarch mixture and cook, stirring constantly, until thickened.
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19
Pour the pork and sauce over the noodles.
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20
Garnish with the shredded green onion and serve immediately.
