Pork Lo Mein with Seared Scallions & Shiitakes

You can usually find Chinese noodles in the produce section of the supermarket.

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  3/4 lb. boneless pork country-style ribs, cut into 1/4-inch-wide strips
  
  


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  2-1/2 Tbs. soy sauce; more to taste
  
  


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  2 Tbs. dry sherry
  
  


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  1 tsp. cornstarch
  
  


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  2 Tbs. plus 1 tsp. kosher salt
  
  


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  9 oz. fresh Chinese noodles
  
  


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  5 Tbs. canola or peanut oil
  
  


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  6 oz. scallions (14 to 16 medium), trimmed and cut into 2-inch pieces
  
  


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  3-1/2 to 4 oz. shiitake mushrooms, stemmed, caps thinly sliced (2 cups)
  
  


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  1 Tbs. minced fresh ginger
  
  


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  2 medium cloves garlic, minced
  
  


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  1/4 tsp. crushed red pepper flakes
  
  


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  3 cups thinly sliced napa cabbage (about 6 oz.)
  
  


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  2 cups mung bean sprouts, rinsed
  
  


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  2 tsp. Asian sesame oil
  
  

In a medium bowl, toss the pork with 1 Tbs. of the soy sauce, 1 Tbs. of the sherry, the cornstarch, and 1/4 tsp. of the salt. Refrigerate for at least 15 min. and up to 1 hour.

Bring 2 quarts of water to a boil in a large pot. Add 2 Tbs. of the salt and cook the noodles, stirring occasionally, until just tender, about 3 min. Drain in a colander and run under cold water until the noodles cool to about room temperature. Turn the noodles out onto a baking sheet lined with paper towels to dry.

Heat 1-1/2 Tbs. of the oil in a 12-inch nonstick skillet over medium heat. Add the noodles and cook, tossing occasionally, until golden and slightly crisp, about 6 min. Meanwhile, replace the damp paper towels on the baking sheet with dry ones. When golden, transfer the noodles to the dry towels.

Heat 1-1/2 Tbs. of the oil in the nonstick skillet over medium-high heat until shimmering hot. Add the pork and cook, tossing often, until browned and just cooked through, 2 to 3 min. Transfer to a plate or bowl. Pour the remaining 2 Tbs. oil into the skillet and then add the scallions, mushrooms, and 1/4 tsp. of the salt. Cook, stirring occasionally, until browned, 3 to 4 min. Add the ginger, garlic, and pepper flakes and cook, stirring, until fragrant, 30 to 60 seconds. Add the cabbage, bean sprouts, and the remaining  1/2 tsp. salt. Cook, stirring often, until the cabbage just starts to soften, 1 to 2 min.

Add the noodles and pork to the pan and cook, stirring, until heated through, 1 to 2 min. Add the remaining 1-1/2 Tbs. soy sauce, the remaining 1 Tbs. sherry, and the sesame oil and cook, tossing the ingredients, for 1 min. more. Serve immediately. Add more soy sauce to taste or pass the soy sauce at the table.