Roast Pork Lo Mein

• 12 oz thin, dried Chinese egg noodles
• 2 Tbsp sesame oil

Sauce

• 3 Tbsp soy sauce
• 1 1/2 Tbsp oyster sauce
• 1 1/2 Tbsp rice wine
• 1 1/2 tsp honey

• 1 Tbsp vegetable oil
• 1 1/2 tsp minced garlic
• 1 tsp ginger
• 3 scallions, cut into 2in length
• 4 or 5 fresh shitake mushrooms, thinly sliced
• 1/2 Chinese BBQ pork (or chicken) cut into bite sized pieces

Bring a medium pot of water to a boil. Add noodles and cook according to the package instructions for the minimum amount of time suggested. Drain and rinse under cold water. Return noodles to pot and toss with sesame oil until well coated and set aside.

Prepare sauce in a small bowl by combining sauce ingredients.

Heat wok or large skillet over high heat until bead of water sizzles and evaporates on contact. Add oil and swirl to coat bottom. Add garlic, ginger, and scallions, and stir fry until aromatic, about 30 seconds. Add mushrooms and cook until softened, 1 to 2 minutes.

Add noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until noodles and pork are heated through and well coated with sauce.