Long noodles are a symbol of long life in Chinese culture, and often are served at New Year banquets and other celebrations. We’re a young company and want as much longevity as we can get via our noodle offerings, so we rolled 4' noodles instead of the more traditional 2-2.5'. The sauce is a combination of ground pork, and Furikake State Bird Crunch with a bunch of chili flakes and other seasonings. The crunch and pork get cooked together before the other ingredients go in.
- Bring a pot of water to a boil. Cook noodles until al dente, rinse with cold water, toss with a little toasted sesame oil, and reserve. Reserve 1C of cooking liquid for sauce.
- Combine Pork, Ginger, Salt, Shao Shing, and Chili Flakes in a bowl. Mix thoroughly.
- Pre-heat a skillet or wok on high heat, brown meat mixture thoroughly while breaking up into small pieces with a spoon.
- When meat is browned and almost cooked through, add State Bird Crunch and stir to incorporate.
- Add oyster sauce, sherry vinegar, and cooking liquid and stir to coat pork.
- When coated, add greens and noodles. Toss to dress noodles.
- Garnish with additional State Bird Crunch and Chili Flakes.
Serves 4 as a side, 2 as a meal