Lort Cha (Short Rice Noodles)

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sugar
• 1 pound uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
• 1 1/2 teaspoons vegetable oil
• Cooking spray
• 2 (4-ounce) lean, boned center-cut loin pork chops (about 3/4 inch thick), cut into 1/4-inch-wide strips
• 2 garlic cloves, minced
• 1 large egg, lightly beaten
• 1 1/2 cups fresh bean sprouts
• 1 1/2 cups thinly sliced green cabbage
• 1 1/2 cups (1 1/2-inch) julienne-cut green onions

1. Combine first 3 ingredients in a bowl. Stir well; set aside.
2. Cook noodles in boiling water 10 minutes (discard noodle seasoning packet). Drain; rinse under cold water. Set aside.
3. Heat oil in a wok or large skillet coated with cooking spray over high heat until hot. Add pork and garlic, and stir-fry 2 minutes. Add soy sauce mixture, and stir-fry 30 seconds. Add egg, and stir-fry 30 seconds. Add cooked noodles, bean sprouts, sliced cabbage, and green onions; stir-fry 3 minutes or until vegetables wilt and udon noodles are thoroughly heated.

soy sauce, oyster sauce, sugar, udon noodles, vegetable oil, cooking spray, lean, garlic, egg, fresh bean sprouts, green cabbage, onions

Taken from www.myrecipes.com/recipe/lort-cha-short-rice-noodles (may not work)