Scallion Noodles with Ground Pork
Ingredients
For the pork:
6 ounces pork ground
2 tablespoons oil
4 pieces scallions chopped
For the scallion oil
3 tablespoons cooking oil
10 pieces scallions julienned
For the sauce and noodles:
3 tablespoons dark soy sauce
3 tablespoons light soy sauce
1 tablespoon sugar
1 pound noodles dried Chinese wheat, cooked according to the package directions
Directions
First, cook the pork. Heat 2 tablespoons of oil over medium-high heat in a large skillet or wok. Add the pork and cook, stirring, until it begins to brown and crisp. Add the chopped scallions and cook another minute or two until the scallions begin to brown. Using a slotted spoon, transfer the mixture to a bowl, leaving the oil behind in the skillet.
Reduce the heat under the skillet to medium and add an additional 2 to 3 tablespoons of oil. Add the julienned scallions and cook, stirring occasionally, until they sizzle and turn golden brown, about 3 minutes.
Using a slotted spoon, fine-mesh sieve, or spider, remove the scallions from the oil and set them on a paper towel-lined plate to drain, leaving the oil in the skillet.
Reduce the heat under the skillet to low, add the dark and light soy sauces and sugar and cook until the mixture bubbles, about 2 minutes.
Add the noodles and toss them with the sauce until well coated. Add the pork mixture and toss again to incorporate.
Serve immediately, garnished with the sizzled scallion shreds.
