Pan-Fried Noodles (Leung Mein Wong)

• 8 cups water
• 8 ounces fresh egg noodles (soft noodles, slightly thicker than vermicelli)
• 5 ounces lean fresh pork, julienned
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon white vinegar
• 1/2 teaspoon Shao-Hsing wine or sherry
• 1/2 teaspoon cornstarch
• 1/4 teaspoon light soy sauce
• Pinch white pepper
• 2 teaspoons dark soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon white vinegar
• 1/2 teaspoon Shao-Hsing wine or sherry
• Pinch of white pepper
• 1 1/2 teaspoons cornstarch
• 1/2 cup chicken broth
• 6 to 7 tablespoons peanut oil
• 1 slice fresh ginger, minced
• 1 garlic clove, minced
• 1/2 cup snow peas, strings and ends removed, julienned diagonally
• 3 fresh water chestnuts, peeled, washed, cut julienne style
• 1/4 cup bamboo shoots, cut julienne style
• 2 scallions, julienned

1. Boil water.
2. Add noodles and cook for about 1 minute, until al dente.
3. Add cold water to the pot and drain noodles in a strainer.
4. Return them to pot, add cold water, drain again.
5. Repeat once again.
6. Allow noodles to drain for 2 hours, turning them occasionally so they are completely dry.
7. Marinate pork for 1 hour and reserve.
8. Make the sauce and reserve.
9. Pour 4 tablespoons of the peanut oil into a cast-iron frying pan over high heat.
10. Heat for 40 seconds.
11. When a wisp of white smoke appears, place noodles in an even layer in the pan, covering the entire bottom.
12. Cook for 2 minutes, moving pan about the burner to insure that noodles brown evenly.
13. Invert noodles using dish placed over fry pan.
14. Cook the other side for 2 minutes.
15. If more oil is needed at this point, pour 1 additional tablespoon into pan, but only if needed.
16. As noodles are cooking, heat a wok over high heat for 40 seconds.
17. Add two tablespoons peanut oil and coat the wok.
18. Add ginger, stir.
19. Add garlic, stir.
20. When garlic browns, add pork and marinade, spread in a thin layer, and cook for 2 minutes.
21. Turn over and mix well.
22. Add all vegetables, stir together.
23. When vegetables have softened slightly, make well in the center and add the sauce.
24. Stir together.
25. When sauce thickens, turn off heat.
26. Place noodles in a dish, pour contents of wok over them and serve immediately.

water, egg noodles, pork, sesame oil, sugar, salt, white vinegar, shaohsing wine, cornstarch, soy sauce, white pepper, soy sauce, sugar, sesame oil, white vinegar, shaohsing wine, white pepper, cornstarch, chicken broth, peanut oil, ginger, garlic, snow peas, water chestnuts, bamboo shoots, scallions

Taken from cooking.nytimes.com/recipes/2796 (may not work)