Seasonings
150 g (about 5 oz) egg noodles, a small amount each of shredded pork, shredded cabbage, shredded carrot, shredded shiitake mushrooms, chive segments, bean sprouts, and shredded onion.
Seasonings
1/2 tablespoon each of salt, chicken bouillon powder, soy sauce, and Chinese seasoned soy sauce, plus vegetable oil as needed.
Steps
1. Cook the noodles until about 80% done, drain and toss with vegetable oil, then pan-fry in a skillet until golden brown, remove and set aside in a bowl.
2. Heat oil in a wok until hot, first add the shredded pork and stir-fry until it changes color, then add the shredded onion, cabbage, carrot, and shiitake mushrooms and stir-fry until well combined. Next, add the chive segments and bean sprouts and stir-fry until fragrant, then season with salt, soy sauce, dark soy sauce, and chicken bouillon. Finally, pour everything into the cooked egg noodles and toss well to combine.