This noodle Stir-fry uses the cream-colored fresh noodles typically labeled “Shanghai noodles, ” a courtesy to Shanghai, where noodles made without eggs are traditional. The barbecued pork meshes beautifully with its sister ingredients, and the noodles cook to a substantial bite.
To make the sauce: In a small bowl, mix together all of the ingredients and reserve.
In a large pot, bring the water and salt to a boil over high heat. Add the noodles, stir well with chopsticks, and cook for 1½ minutes, or until al dente. (Test by sampling a noodle.) Turn off the heat, run cold water into the pot, then drain the noodles with a mesh strainer. Return the noodles to the pot, run cold water into the pot, and drain again, allowing the noodles to drain for 10 minutes over a bowl. Loosen the noodles with chopsticks and reserve.
Heat a wok over high heat for 30 seconds. Add the peanut oil and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the ginger and stir briefly. Add the onions and julienned white portions of the scallions. Stir and cook for 1½ minutes, or until the onions soften. Add the pork and stir to mix. Add the green portions of the scallions, mix well, and stir and cook for 30 seconds. Make a well in the center of the mixture, stir the sauce, pour it into the well, and stir together with the pork. When the sauce comes to a boil, add the noodles, and Stir-fry together for 2½ to 3 minutes, or until the sauce is absorbed by the noodles.
Turn off the heat, transfer to a heated dish, and serve.
© 2009 All rights reserved. Published by Chronicle Books.