Stir-Fried Noodles with Cabbage and Pork

Steps

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1. 1
   Slice the pork and place it in a container.
   ≈0:16
2. 2
   Season the pork with salt, sugar, white pepper powder, sake, and soy sauce. Stir vigorously in a clockwise direction to marinate thoroughly and allow the meat to absorb the seasonings.
   ≈0:38
3. 3
   Mix cornstarch with water and add it to the pork, coating it well to help retain moisture and tenderness.
   ≈0:53
4. 4
   Drizzle with white sesame oil and toss gently. Cover with plastic wrap to help it marinate faster.
   ≈1:13
5. 5
   Slice the carrot thinly, then cut the slices into triangular shapes.
   ≈1:32
6. 6
   Cut the green onion into segments.
   ≈1:45
7. 7
   Remove the core from the cabbage and finely slice it. Tear or cut the leaves by hand into bite-sized pieces without making them too small to maintain texture. Set aside.
   ≈1:51
8. 8
   Heat a wok on medium heat and add about 50-60ml of hot water. Once the water boils, add the cabbage, spread it evenly, cover, and steam for about 40 seconds. Flip gently, then remove and let cool.
   ≈2:30
9. 9
   Combine oyster sauce, soy sauce, sake, and minced garlic to make the sauce, stirring well.
   ≈3:25
10. 10
    Prepare the noodles. If using homemade egg noodles, cook for about 1 minute, then toss with olive oil. For store-bought oil noodles, blanch in hot water first, then use.
    ≈3:40
11. 11
    Heat a wok on medium heat for about 1.5 minutes and add olive oil. Once hot, add the pork slices in a single layer, fry for about 1.5 minutes until golden, then flip and stir.
    ≈4:24
12. 12
    Add the carrot and green onion, stir-frying to release their aroma.
    ≈4:52
13. 13
    Add the noodles to the wok, then add the pork slices and cabbage, tossing everything together gently and evenly.
    ≈5:08
14. 14
    Add white pepper powder. Pour the sauce onto the bottom of the wok in a clear space, then stir-fry rapidly and evenly until the sauce is completely absorbed.
    ≈5:33