Double-Faced Brown Noodles with Pork

Serves: 8

8 ounces dried Chinese egg noodles
8 ounces lean boneless pork
12 Tablespoon peanut or corn oil
2 or 3 cloves garlic, peeled and chopped fine
6 scallions cut into 1-inch sections, white and green parts separated
1 Tablespoon wine
8 ounces bean sprouts
Chinese red vinegar (optional)
Marinade
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon thin soy sauce
1 teaspoon thick soy sauce
4 turns black pepper mill
1 teaspoon wine
3/4 teaspoon cornstarch
1 Tablespoon water
1/2 teaspoon sesame oil
Sauce
2 1/2 teaspoon cornstarch
1/2 pint stock
1/4 teaspoon salt
1 Tablespoon thick soy sauce
2 teaspoon thin soy sauce
1 1/2 Tablespoon oyster sauce

Plunge the noodles into 2 1/2 pints boiling water in large saucepan, bring back to a boil and continue to boil, uncovered, until they are al dente. Separate them with a pair of chopsticks while boiling. Drain in a colander and immediately rinse thoroughly under cold water. Let dry for 1 hour, turning them over once to ensure even drying. Cut the pork into matchstick-sized pieces. Put into a bowl.
Prepare the marinade. Add to the pork and let marinate for 15 to 30 minutes.
Prepare the sauce and set aside.
Heat a large flat frying pan over high heat until hot. Add 7 Tablespoon of the oil to cover the surface and heat until smoke rises. Add the noodles and arrange them evenly to the edges like a pancake. Shallow fry for about 1 minute, or until golden brown but not burned. Slip the wok scoop or a metal spatula underneath to check the color and loosen edges. Adjust the heat if necessary. Either turn the cake over with the spatula or toss. Fry the other side until golden brown. Transfer to a warm serving plate and keep warm in the oven.
Heat a wok over high heat until smoke rises, add 3 Tablespoon of oil. Add the garlic, then add two-thirds of the white scallion, and stir a couple of times. Put in the pork and flip and toss until it turns whitish. Pour in the wine and continue to stir while it sizzles. Add two-thirds of the green onions; flip and toss some more and transfer to a warm plate.
Clean wok. Reheat over high heat until smoke rises. Add 2 Tablespoon of oil. Add the remaining white scallions and then the bean sprouts. Toss and stir-fry for 2 minutes. Add the remaining green scallions. Transfer to a warm plate.
Lower the heat and pour in the well-stirred sauce. Slowly bring to a boil, stirring to prevent lumps. Pour in the cooked pork and scallions and bean sprouts, stirring to blend with the sauce. When hot, scoop evenly on the noodle cake. Serve at once.