Ingredients

• 4 ounces soy oil
• 2 cloves garlic, peeled and minced
• 4 ounces julienned Spanish onion
• 1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips
• 4 ounces soy sauce
• 2 pints white chicken stock
• 1/2 ounce oyster sauce
• 14 ounces carrots, washed, peeled and cut julienne
• 14 green cabbage, washed and finely cut chiffonade
• 8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long
• 1 pound rice noodles, soaked in warm water (to cover) for 20 minutes
• Salt and ground white pepper
• 3 scallions, washed, trimmed, and coarsely chopped, as a garnish
• 2 lemons, washed, tips cut off, sliced into wedges, as a garnish

Instructions

1. In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
2. Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
3. Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
4. Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.