Stir-Fried Lo Mein Noodles with Pork and Vegetables

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Kosher salt

1 pound (450g) fresh lo mein noodles

1 pound (450g) country-style boneless pork ribs or boneless pork loin chops

1 teaspoon (3g) baking soda

3 tablespoons (40g) sugar

3 tablespoons (45ml) soy sauce

3 tablespoons (45ml) oyster sauce

2 tablespoons (30ml) Chinese black or balsamic vinegar

1 tablespoon (15ml) toasted sesame oil

2 tablespoons (30ml) Shaoxing rice wine or dry sherry

1 tablespoon (15ml) Asian fish sauce

1 tablespoon (15g) cornstarch

3 tablespoons (45ml) neutral oil, such as grapeseed, peanut, or canola, divided

1 (3-inch) knob fresh ginger, peeled and minced (about 2 tablespoons; 12g)

3 medium garlic cloves, minced

4 scallions, white parts cut in 1-inch pieces, light green parts very thinly sliced; divided

1 ½ cups shredded cored purple cabbage (5 ounces; 150g)

1 ½ cups shredded Chinese broccoli or cored Napa cabbage (5 ounces; 150g)

1 cup julienned carrots (2 ½ ounces; 75g)

Toasted sesame seeds, for garnish (optional)

Sambal oelek (chili paste), for serving (optional)

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