Dongbei Style Stir-fried Noodles

Boil fresh wheat noodles in a large pot of water until al dente. Drain thoroughly and rinse with cold water to prevent sticking. Toss the fresh wheat noodles with 5g of vegetable oil.

Thinly slice the pork shoulder against the grain. Julienne the napa cabbage and carrot. Slice the rehydrated wood ear mushrooms. Mince the ginger and garlic. Slice the scallions, separating the white and green parts.

In a small bowl, combine the light soy sauce, dark soy sauce, Shaoxing wine, Chinkiang vinegar, oyster sauce, granulated sugar, and white pepper. Mix well to create the stir-fry sauce.