1/2 lb fresh noodles or Chinese noodles
1/2 lb roast pork, sliced
1 bunch fresh green scallions
1 knob fresh ginger, 1 1/2 inches
3-4 cloves garlic
1 lb bean sprouts
1/2 cup pea pods (optional)
1/2 cup shredded Chinese cabbage (optional)
1/2 cup baby shrimp, cooked (optional)
2 1/2 tablespoons soy sauce
2 1/2 tablespoons oyster sauce
1 teaspoon cornstarch
1/4 teaspoon sea salt
3 tablespoons peanut or light olive oil
1 tablespoon dry sherry
Boil noodles according to package directions; rinse briefly under cold water and drain.
Slice scallions into 2 inch longs pieces and then slice lengthwise. Wash and peel ginger, then grate using a Microplane or fine grater. Peel and finely mince garlic. Wash bean sprouts well in cold running water.
In a small bowl, combine soy and oyster sauce, salt and cornstarch.
Heat peanut oil in a large wok or skillet until sizzling hot. Add pork, onion and ginger, stirring constantly for 1 minute. Add garlic, and sherry; stir in bean sprouts (and other vegetables and shrimp, if using) and soy sauce mixture.
(Note: if oyster sauce is not available, soy sauce may be substituted.)
Quickly stir in noodles and stir fry for 3 minutes.
Note: Beef, pork, chicken or seafood may be used interchangeably in this versatile dish. Add finely shredded vegetables as desired. The more we make this dish, the more ginger we add. This is an acquired taste and you may want to start off with a small amount at first.