- 200 g pork butt, cut into thin, bite-sized slices (you can substitute other protein of your choice)
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp oyster sauce
- 2 tsp soy sauce
- 2 tsp fish sauce
- 1 tsp Golden Mountain Sauce
- 1 ½ tsp black soy sauce
- Vegetable oil for sauteing
- 4 cloves Garlic
- 2 eggs
- 200 g Chinese broccoli
- 400 g fresh egg noodles, large size, pre-cooked
- 2 tsp sugar
- A dash White pepper
- Spicy chili peppers of your choice, you can use Thai chilies, serranos, or habaneros.
- 2 cloves garlic
- White vinegar, ¼-½ cup as needed to blend
Combine the pork, 1 Tbsp soy sauce, and 1 Tbsp water and stir to mix well. Let marinade for at least 15 minutes.
Meanwhile, make the chili vinegar: Cut the chilies in half lengthwise and if you want to reduce the heat, remove the seeds and pith. Place the chilies on a foil-lined baking sheet, cut-side down, along with the garlic cloves and broil under high heat until the chilies are charred and the garlic cloves are browned. This only takes a few minutes so keep an eye on them, and you may need to remove the garlic first. Transfer the chilies and garlic to the blender, add 1/4 cup of vinegar and blend until there are no more chunks, adding more vinegar as needed to get a thin, runny sauce. You can store the chili vinegar in the fridge for up to 6 months.
Combine all sauce ingredients together in a small bowl.
In a wok, heat just enough oil to cover the bottom until hot. Add the pork and spread them out into one layer, then let the pieces sear until browned on one side. Once browned, stir the pork and continue to saute over high heat until the pork is fully cooked. (If you have the patience, you can flip all the pork pieces and let them brown on the other side…I just never have that much patience with them!). Remove and set aside in a bowl.
Wipe the wok with paper towel to get rid of any liquid left over from cooking the pork, then add a little more oil to the wok. Add the garlic, turn the heat on to medium and saute until the smallest pieces start to turn golden. Add the eggs, break the yolks, and turn the heat up to medium high and let the eggs set about half way. Scramble the egss briefly, then add the Chinese broccoli and toss for 20 seconds just to wilt. Add the noodles, the mixed sauce, and sugar; turn the heat to high and toss until the noodles are thoroughly mixed with the sauce.
Once noodles are well coated, let them sit in the wok without stirring until some of the noodles on the bottom start to toast and turn brown; the timing for this will differ depending on the heat of your stove and the size of your wok, but it could be as fast as 15 seconds if you’ve got a high BTU stove. Stir the noodles, then let it sit again to toast some more; do this a few times until the noodles are toasted to your liking. Add the pork back into the pan, along with any juices that has collected in the bowl, and toss for 30 more seconds until well combined and the noodles are dry.
Plate the noodles and sprinkle a little ground white pepper on top, then drizzle with a little of the chili vinegar. Enjoy!