Daging Babi Chow Mein

Instructions

1. Briefly blanch the egg noodles with hot water or par-boil them according to the package instructions. Do not overcook. Rinse the noodles immediately under running cold water for 10 seconds. Drain and loosen the noodles in a colander. Set aside and let the noodles air dry for 1 hour. This will ensure that the noodles are crispy after frying.
2. Soak the dried shiitake mushrooms in hot water until softened. Squeeze out the water from the mushrooms and cut them into thin slices. Marinate the pork with all the ingredients in the Pork Marinade. Mix all the ingredients for the Chow Mein Sauce together. Set both aside.
3. Heat a wok or skillet over high heat and add 2 inches (5 cm) of oil. When the oil is hot, lay the noodles flat in the wok or skillet. Reduce the heat to medium and do not move the noodles until they turn golden brown on the bottom. Turn and flip the noodles over, shallow frying the other side until golden brown and crispy. Repeat the process until both sides are crispy. Remove the noodles from the oil and drain them on a plate lined with paper towels. Discard the paper towels.
4. Keep 1 tablespoon of oil in the wok or skillet over medium heat. Add the ginger, dried mushrooms, and pork. Stir continuously for about 2 minutes, or until the pork is cooked through. Add the bean sprouts and yellow chives, stirring a few times before adding the chow mein sauce.
5. As soon as the sauce thickens, turn off the heat and transfer it to the top of the crispy noodles. Serve immediately.