A snippet from bottomlesskitchen.com: " This dish was delicious, especially since there was NOT a lot of oil or fat in this recipe. So, in other words, it was healthy Chinese food. We substituted pork tenderloin for the boneless pork ribs..."
1 pound of boneless pork ribs (or boneless country-style pork ribs, or lastly 3 tablespoons of soy sauce
1/4 teaspoon five-spice powder
4 1/2 teaspoons vegetable oil
1/2 pound of shiitake mushrooms, about three cups
1 tablespoon of Asian garlic chili sauce
Bring four quarts of water to boil in a Dutch oven. (4 cups = 2 pints = 1 quart)
In a medium bowl, whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together.
Place three tablespoons of mixture in large zip plastic bag & add the pork, pressing all excess air out of the bag before sealing.
Refrigerate for at least 15 minutes, but no more than an hour.
Add the cornstarch & broth into remaining soy sauce mixture, whisking together.
In separate bowl, mix the minced garlic & grated ginger with a 1/2 teaspoon of vegetable oil. Set aside.
Using a wooden spoon, add half the pork in a single layer.
Leave for 1 minute, without stirring.
Add 2 tablespoons of wine to the skillet.
Transfer pork to a medium bowl & repeat with remaining half of pork, 1 teaspoon of oil, and remaining 2 tablespoons of wine.
Add scallions, stir occasionally until wilted, 2 to 3 minutes.
Transfer vegetables to bowl with pork.
Add noodles to the boiling water, stir occasionally under tender, about 3 to 4 minutes for the Chinese noodles, or 10 minutes for the dried linguine.
Add remaining teaspoon of vegetable oil and cabbage to the now-empty skillet, stir occasionally for 3 to 5 minutes.
Clear the center of skillet & add the garlic-ginger mixture, mashing the mixture with the back of a spoon for 30 seconds (until fragrant).
Immediately add the chicken broth-soy sauce mixture to the skillet.
Once noodles are cooked, drain noodles completely and return to empty dutch oven, adding the cooked stir-fry mixture and garlic-chili sauce, tossing to coat.
Serve immediately, enjoy!