1. Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside. 2. Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. 3. Add pork and cook, breaking up meat, until browned, 5–7 minutes. 4. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. 5. Add paste, light soy, wine, and stock and bring to a boil. 6. Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8–10 minutes more, and stir in dark soy and scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
