Chinese Stir-Fried Noodles

Slice 150 g pork against the grain into thin strips. Shred 150 g cabbage, julienne 50 g carrot and thinly slice 75 g onion. Mince 4 garlic cloves; chop 1 spring onion, separating whites and greens. Drain washed vegetables well.

Mix the pork with 5 ml light soy sauce and 1 tsp cornstarch. Leave for 10 minutes while mixing the sauce and cooking the noodles.

Mix the remaining 20 ml light soy sauce with 5 ml dark soy sauce, 20 g oyster sauce, 2 g sugar and 1/8 tsp white pepper until the sugar mostly dissolves.

Bring 2 l water to a boil. Add 400 g fresh noodles and gently loosen. Follow the pack timing, stopping when flexible with no firm raw center. Drain immediately without soaking, then toss with 5 ml cooking oil while warm.

Heat the wok over medium-high heat and add 10 ml cooking oil. Spread out the marinated pork and stir-fry until lightly golden and cooked through; cut the thickest strip to check. Remove to a clean plate. Work in batches if crowded.

Add the remaining 15 ml oil to the wok. Fry garlic and spring onion whites for about 10 seconds until fragrant, without browning. Stir-fry onion and carrot for about 1 minute, then add cabbage and cook until slightly softened but crisp, with no pooled water.

Add the drained noodles and sauce. Lift and turn gently with the spatula to separate and coat the strands. Return all pork, add spring onion greens and toss until hot throughout, evenly colored and lightly coated with no pooled sauce. Turn off the heat. If crowded, cook two batches using half the ingredients and sauce in each.

Divide the finished stir-fried noodles between two white bowls, sharing the pork and vegetables evenly. Serve hot.