1 lb lean pork loin, sliced thinly (against the grain)
1⁄3 cup soy sauce
1⁄3 cup rice wine
1 1⁄2 tablespoons sugar
12 ounces Chinese wheat noodles (udon noodles may be substituted)
3 tablespoons vegetable oil
1 onion, sliced thin
1 lb napa cabbage or 1 lb savoy cabbage, sliced very thin
3 carrots, grated
1 tablespoon chopped ginger
2 scallions, thinly sliced (optional)
In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
Cook noodles in boiling water about 8 minutes, or until tender.
Drain noodles and rinse under cold water.
In a large deep skillet or wok, cook onion in oil for about 3 minutes.
Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
Add the pork and cook for 2 minutes more.
Cover the mixture with noodles and pour the sauce over all.
Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
Place on a serving platter and garnish with chopped scallions, if desired.
Notes: good! I put all veg in food processor and shredded it.