Stir-fried Shanghai noodles made with pork, napa cabbage, garlic, and a rich and flavorful sauce. You can skip the takeout with this super easy and delicious meal!
In a medium bowl, season pork with salt and pepper.
In a separate medium bowl, whisk together all the ingredients for the sauce - water, soy sauce, sesame oil, oyster sauce, dark soy sauce (if using), wine, sugar, pepper, corn starch and Sriracha. Set aside.
Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.
Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
Mix in cabbage and stir-fry until tender.
Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.
If you can't find dark soy sauce, replace with 3 teaspoons soy sauce instead.