Mì Xào Giòn (Vietnamese Pan-Fried Noodles)

americastestkitchen.com

KatieC

1 (8-ounce) boneless pork chop, ¾ to 1 inch thick, trimmed of all visible fat

6 ounces gai lan, stalks trimmed

¼ teaspoon baking soda

4 teaspoons Shaoxing wine, divided

1 tablespoon soy sauce, divided

2½ tablespoons cornstarch

2 tablespoons oyster sauce

1½ tablespoons fish sauce

1 tablespoon sugar

1 teaspoon toasted sesame oil

¼ teaspoon white pepper

6 ounces shiitake mushrooms, stemmed and sliced ½ inch thick

1 red bell pepper, stemmed, seeded, and cut into ¾-inch pieces

6 ounces fresh or thawed frozen Hong Kong-style noodles

2½ cups vegetable oil for frying

2 scallions, cut into 1½-inch pieces

2 teaspoons grated fresh ginger

1⅔ cups chicken broth

Directions at americastestkitchen.com

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