Chow Mein Style Noodles with Pork

In a small bowl, whisk together oyster sauce, soy sauce, and sriracha. Mince garlic and ginger. Stir into the sauce. Set aside.

Some noodles might not need to be boiled – Hong Kong Chow Mein Noodles just get pan seared! But either works - so check your package and cook accordingly.

Bring a large pot of water to a boil and cook noodles, then drain, as instructed.

Coarsely chop the bok choy and rinse it off. Let it hang out in a colander until ready to cook. If using red cabbage, slice into thin strips about 3 inches long, and rinse with bok choy.

Heat 1 Tablespoon canola oil in a large skillet or wok over medium high heat. Add noodles (whether raw or boiled and drained) and sauté, stirring constantly, until golden brown and crispy, about 3 - 4 minutes. Remove to a bowl and set aside.

Heat remaining 1 Tablespoon canola oil in the skillet. Add ground pork and sauté until mostly browned, breaking up as you go; about 5 minutes. Add chopped bok choy and red cabbage, if using. Cook until wilted, about 3 minutes.

Add the sauce to the pan, and bring to a simmer, about 1 minute. Scrape everything into the bowl with the noodles and toss to coat.

Serve immediately in large bowls.