- 6 oz linguine (can also use dried lo mein noodles or spaghetti)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 lb boneless pork chops, about 1-inch thick, thinly sliced
- 2½ tablespoons vegetable oil
- 2 eggs, lightly beaten
- 4-5 green onions, thinly sliced
- 1 tablespoons finely chopped, peeled ginger
- 2 cloves garlic, minced
- 3½ cups broccoli slaw mix
- 1 red bell pepper, thinly sliced
- Bring a large pot of salted water to a boil and add the noodles. Cook until al dente. Reserve 3 tablespoon of the pasta water, then drain and rinse the noodles in cold water.
- Meanwhile, in a small bowl, combine the soy sauce and the oyster sauce. Place the pork in another bowl. Stir one tablespoon of the soy sauce mixture into the pork.
- Heat ½ tablespoon of the oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until set, about 1 minute. Flip and cook for an additional 30 seconds. Transfer the eggs to a cutting board and cut into thin strips.
- Heat the remaining 2 tablespoons of vegetable oil in the skillet. Add the pork and cook until golden, but not cooked through, about 2 minutes. Remove the pork from the pan to a plate, keeping the juices and oil in the pan. Add the green onions, ginger and garlic and stir-fry for 30 seconds. Add the broccoli slaw and bell pepper and stir fry 4 more minutes.
- Return the pork to the skillet, then add the noodles, the reserved cooking water and the remaining soy sauce mixture. Continue to cook, stirring, until the pork is cooked through, about 2 minutes. Stir in the egg then serve.
Source: Taste and Tell
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