Fried Rice Noodles With Shredded Pork And Yellow Chives - cooking recipe

Ingredients

12 ounces thin dried rice noodles
1/2 lb boneless lean pork
4 tablespoons peanut oil
2 garlic cloves, peeled & lightly crushed
1/4 lb bean sprouts
1/4 1/4 lb green chinese chives or 1/4 lb scallion, cut into 3-inch long pieces
Marinade
1 teaspoon rice wine or 1 teaspoon dry sherry
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
Sauce
2 tablespoons oyster sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
5 tablespoons chicken stock or 5 tablespoons water
1 teaspoon salt
1 teaspoon sugar
1 tablespoon sesame oil

Preparation

Leave pork in the freezer for about 20 minutes, so it's fairly firm (but not frozen) for cutting.
Soak the rice noodles in warm water for 20 minutes; drain thoroughly.
Cut the pork into thin slices, then stack the slices and finely shred.
In a small bowl, combine the pork with the marinade ingredients.
Heat a wok or large skillet until it's hot.
Add 2 tbsp oil and the garlic.
When the garlic has browned slightly (15 seconds) add the pork and stir-fry for 2 minutes.
Remove the pork and garlic with a slotted spoon.
Reheat the wok and add the remaining 2 tbsp oil.
When it's very hot add the noodles, sprouts, and chives and stir-fry for 30 seconds, then add the oyster sauce, rice wine, soy sauces, chicken stock, salt, and sugar.
Continue to stir-fry for 5 minutes over medium heat.
Return the pork and garlic to the wok, continuing to stir-fry for another minute.
Give the mixture several more good stirs, add the sesame oil, and turn out onto a platter to serve.