Shanghai noodles

When you're cooking this dish, you will not need to use salt due to the use of the soy and oyster sauces. Also, I don't like the taste of pork, so instead, I used beef.

- ⅓ cupdark soy sauce
- ¼ cup oyster sauce
- 2 tablespoons sugar
- 1½ tablespoons fresh ginger, finely minced
- 225g pork tenderloin, sliced thinly (I used beef)
- 225g thick round egg noodles, cooked according to package instructions
- 2 tablespoos vegetable or peanut oil
- 4cloves garlic, sliced thinly
- 6 green onions, cut into 1-inch pieces
- ½ head wombok cabbage, thinly sliced
- 1½ tablespoons cornstarch dissolved in 1 cup chicken stock
- 1½ tablespoons sesame oil
-Ground white pepper to taste


1. To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes.


2. Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done (set the reserved marinade aside). Remove the pork and set aside.

3.Next fry the cabbage and green onions along with the garlic for 30 seconds or until tender.

4. Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture. Cook for 30 seconds. Add the noodles and stir until combined. Add white pepper to taste.