Chinese Noodles with Pork

I had a bit of pork roast left from the Easter weekend.  Stir Fry dishes are great for any leftover meat.  Instead of the traditional serving over rice, I worked with noodles.  I like Chinese noodles.  They are made with only wheat flour, salt and water.  They cook quickly and have a light springy texture. This is the type of recipe you can use any protein and vegetables you like.  The ratio for the sauce is based on 4 servings.

Chinese Noodles with Pork
printable recipe

8 oz. dry Chinese Noodles-you can sub angel hair pasta
1/2 c. chicken stock
2 T. oyster sauce
2 T. soy sauce
2 tsp. sugar
1 T. sesame oil
2 T. peanut oil or any light vegetable oil
2 eggs
1 large carrot cut in matchsticks
1/2 yellow pepper cut in matchsticks
1/2 red pepper cut in match sticks
1 clove garlic minced
2 cups of cooked pork cut into strips
1/2 c. fresh or frozen peas
2 scallions sliced

Cook the noodles according to the package directions.

In a small bowl mix the stock, oyster sauce, soy sauce, sugar, and sesame oil and set aside.

Heat 1 T. peanut oil in a wok or heavy skillet.  Scramble the eggs quickly, breaking them into small pieces.  Remove from the pan and set aside.

Heat the remaining oil until it shimmers.  Stir fry the carrots, peppers and half of the scallions until soft, about 3 minutes.

Add the garlic and stir for an additional minute.
Add the pork and cook for another minute.

Add the sauce and stir to coat.

Add the noodles and mix all well.

Stir in the egg, remaining scallions and peas.