6 ounces boneless pork tenderloin cut into 2 x 1/4–inch julienne strips

1 pound fresh Asian-style wheat noodles

3 cups chopped napa (Chinese cabbage)

1 1/4 cups slices green onions

3 tbsp dark soy sauce

2 tbsp oyster sauce

2 tbsp canola oil, divided

1 1/2 tbsp Shaoxing (Chinese rice wine) or dry sherry

1 tbsp low-sodium soy sauce

1 1/2 tsp hoisin sauce

1/2 tsp cornstarch

1/2 tsp sugar

1/2 tsp minced garlic

[Source: My Recipes]

1. Cook the noodles according to package instructions, use salt water to remove fat. Rinse with cold water, drain. Set aside.

2. In a bowl, combine Shaoxing, hoisin sauce, and cornstarch. Mix well. Add pork, stirring until evenly coated. Cover and let stand for 10 minutes.

3. In another bowl, combine the dark sauce, soy sauce and sugar. Mix well and set aside.

4. Heat 1 teaspoon oil in large skillet, over high heat. Saute the cabbage for 2 minutes, lift and transfer to a bowl, set aside for a moment.

5. Add 2 teaspoons oil in a wok, add garlic, stir fry until fragrant. Add pork mixture and cook for 3 minutes until cooked. Remove and mix with cabbage in a bowl.

6. Clean the wok, heat again. Add 1 tablespoon oil. Add noodles, cook 1 minute dive. Add onions. Add soy sauce mixture, stir-fry for 1 minute. Add pork and cabbage mixture, stirring to combine. Cook for 1 minute. Remove and serve immediately.