Ingredients|
| Dried noodles |
| Salt, to taste |
| ¼ cup soy sauce |
| 1 tablespoon oyster sauce |
| 1 tablespoon honey or brown sugar |
| 1 to 2 teaspoons sambal oelek or chili oil, to taste |
| 1 teaspoon toasted sesame oil |
| ½ teaspoon white pepper |
| 2 tablespoons neutral oil |
| 6 cloves garlic, minced |
| 1 tablespoon minced fresh ginger |
| 500g ground pork |
| 2 tablespoons unsalted butter, optional |
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| SERVES: 4 |
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Method|
| Cook the noodles according to the package instructions. Drain and set aside. |
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| While the noodles are cooking, in a small bowl, stir together the green onions, soy sauce, oyster sauce, honey or brown sugar, sambal or chili oil, sesame oil, and white pepper, if using. Set aside. |
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| Heat the oil in a large skillet over medium heat. Add the garlic and ginger and cook, stirring often, until softened, 1 to 2 minutes. Add the ground pork, breaking up the meat into small pieces. Cook until the pork is browned and cooked through, 4 to 6 minutes. |
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| Add the sauce, cooked noodles, and butter (if using) to the skillet with the pork. Use tongs to mix until the butter is melted and the noodles are thoroughly coated with the sauce. Remove from the heat and serve. |
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| Store leftovers in an airtight container in the fridge for up to 5 days. |
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