Dry Noodles with Pork and Crispy Wonton

Ingredients

• 8 oz dried noodles
• ½ lb pork shoulder
• ¼ lb shrimp
• 6 pieces wonton wrappers
• 3 tbsp soy sauce
• 2 stalks green onions
• 3 tbsp vegetable oil
• 1 tsp sugar

Instructions

1. 1

   Slice the 0.5 lb pork shoulder into thin strips. In a bowl, mix the pork with 1 tbsp soy sauce and 1 tsp sugar; set aside to marinate while you prep other ingredients.

2. 2

   Cut the 6 wonton wrappers into 1-inch strips. Heat 2 tbsp vegetable oil in a small skillet over medium-high; fry the strips until golden and crispy, about 2-3 minutes. Drain on paper towels.

3. 3

   Cook the 8 oz dried noodles in boiling salted water according to package directions until al dente, about 6-8 minutes. Drain and rinse briefly with cold water to stop cooking.

4. 4

   In a large skillet or wok, heat the remaining 1 tbsp vegetable oil over high heat. Add the marinated pork and stir-fry until browned and cooked through, about 4-5 minutes.

5. 5

   Add the 0.25 lb shrimp and stir-fry until pink and opaque, about 2-3 minutes. Stir in the remaining 2 tbsp soy sauce and 2 tbsp water; let bubble for 1 minute.

6. 6

   Add the cooked noodles to the skillet and toss everything together until the noodles are well coated with the sauce, about 1-2 minutes.

7. 7

   Serve the noodles topped with the crispy wonton strips and sliced green onions from the 2 stalks.

Tools you’ll need

• Large pot
• Skillet or wok
• Small skillet
• Colander
• Knife and cutting board

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