This traditional noodle dish has a light sauce with pork, shrimp, and vegetables. Perfect meal prep dish as a side dish or the main course, and it feeds a crowd!
3stalks green onions, sliced diagonally (green parts only)
Instructions
Soak the noodles in a large bowl of warm to hot water and set aside. It takes about 10 minutes to be ready, but you can leave the noodles in this bowl of water soaking while you prep and cook the rest.
In a large wok, heat 3 tablespoons of vegetable oil over medium-high heat. Once hot, add the pork and cook until the pork is browned on all sides and fully cooked through. Use a slotted spoon to transfer the cooked pork to a bowl or plate, and set aside. Drain any liquid from the wok and return it to the stove.
Add the remaining 2 tablespoons of vegetable oil to the wok over medium-high heat, add the peppers, carrots, snow peas or snap peas, and cook for 2 minutes, stirring constantly. Then add the onions, garlic, and ginger, and stir regularly, cooking for 2 more minutes, just until the garlic and onions are soft and fragrant.
Add back the cooked pork and add the shrimp, and stir, cooking for one minute to heat the shrimp. Pour in the chicken broth, soy sauce, and oyster sauce, and stir to combine.
Drain the noodles. Then, using tongs, transfer the softened noodles to the wok and stir the noodles in with all of the other ingredients until the noodles are well-coated with the sauce. Allow all of the ingredients to co-mingle and cook together for 2 to 3 more minutes. Serve immediately.
Notes
Shrimp: make sure you buy the pre-cooked, frozen bay shrimp and thaw it completely before using it in this recipe. If you buy fresh uncooked bay shrimp, just be sure to cook it for a few more minutes than the recipe states so that it cooks completely. Storage: Store in the refrigerator for up to four days or in the freezer for up to one month.Substitutions or Additional Mix-Ins: you can use chicken instead of pork, and you can skip the shrimp completely if you prefer. Feel free to add ½ cup of additional vegetables, such as thinly sliced green cabbage or red cabbage. My mother also swears by adding dried Shiitake mushrooms to the vegetable mixture, which adds a lovely deep, rich flavor. I rarely have shiitake mushrooms on hand, so I didn't include them in the base recipe. But please add them if you have them, and tell me what you think!