Asian Pork, Mushroom and Noodle Stir-Fry

• japanese curly noodles or 8 ounces instant ramen noodles↗8 ounces
• chicken stock or 3/4 cup low-sodium broth↗3⁄4 cup
• soy sauce↗3 tablespoons
• shaoxing wine or 1 tablespoon dry sherry↗1 tablespoon
• sesame oil↗2 teaspoons
• crushed red pepper flakes↗1⁄2 teaspoon
• cornstarch↗1 1⁄2 teaspoons
• water↗1 tablespoon
• vegetable oil↗3 tablespoons
• large garlic cloves, thinly sliced↗3
• large eggs, beaten↗2
• lb pork tenderloin, cut into 1/2-inch dice↗1 lb
• kosher salt & freshly ground black pepper
• ounces shiitake mushrooms, stemmed and thinly sliced↗10 ounces
• heads baby bok choy, sliced crosswise 1/4 inch thick↗2

Step-by-step instructions

1. 1

   Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the cornstarch with the water.

2. 2

   In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through, about 3 minutes. Transfer the pork to the plate with the garlic and egg.

3. 3

   In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3 minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the pork is heated through, 1 minute. Transfer to bowls and serve.