Stir-Fried Chinese Noodles with Roast Pork

• 1 pound thin Chinese yellow or egg noodles
• 1/2 cup chicken stock or low-sodium broth
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1/4 teaspoon chili oil
• Kosher salt
• 2 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 1 large carrot, julienned
• 1 large celery rib, julienned
• 1/2 pound Chinese roast pork, cut into thin strips
• 1 scallion, thinly sliced

1. In a large saucepan of boiling water, cook the noodles until al dente, about 3 minutes.
2. Drain in a colander and return the noodles to the pan.
3. Fill the pan with cold water, swish the noodles and drain; repeat.
4. Leave the noodles in the colander and lift them with your fingers occasionally to dry slightly.
5. In a small bowl, blend the stock with the oyster sauce, soy sauce, sugar, chili oil and 1 teaspoon of salt.
6. Heat 1 tablespoon of the vegetable oil in a wok.
7. Add the eggs and cook over moderate heat, stirring, until set, about 1 minute.
8. Transfer the eggs to a plate and break them up into small chunks.
9. Add the remaining 1 tablespoon of vegetable oil to the wok and heat until shimmering.
10. Add the carrot and celery and stir-fry over moderately high heat until softened, about 3 minutes.
11. Add the pork, noodles and sauce mixture and toss to coat.
12. Season lightly with salt, add the scallion and eggs and toss well.
13. Transfer to a large, shallow bowl and serve at once.

thin chinese, chicken, oyster sauce, soy sauce, sugar, chili oil, kosher salt, vegetable oil, eggs, carrot, celery, chinese roast pork, scallion

Taken from www.foodandwine.com/recipes/stir-fried-chinese-noodles-with-roast-pork (may not work)