Ground Pork and Noodles

Ingredients:

• 1 lb ground pork
• 1 Tablespoon canola oil
• 1 lb fresh Shanghai-style noodles , can substitute with udon or cooked fettuccine noodles
• Kosher salt and ground black pepper
• 1 Tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 2 cups thinly shredded Napa cabbage
• 8 oz sliced crimini mushrooms
• 1/2 cup shredded carrot
• 2 green onions, thinly sliced
• sesame seeds , for garnish
• 2 Tablespoons water
• 1 1/2 Tablespoons low sodium soy sauce , can substitute with coconut aminos or tamari
• 1 Tablespoon sesame oil
• 1/2 Tablespoon fish sauce
• 3 teaspoons dark soy sauce
• 2 teaspoons Chinese cooking wine or dry sherry
• 1 teaspoon brown sugar
• 1/8 teaspoon ground white pepper
• 1 tablespoon cornstarch
• 1 teaspoon Sriracha sauce or red pepper flakes , to taste (optional)

Directions:

1. In a medium bowl, whisk together all the ingredients for the sauce – water, soy sauce, sesame oil, fish sauce, dark soy sauce, wine, sugar, pepper, corn starch and Sriracha. Set aside.
2. Heat canola oil in a wok or heavy skillet over medium-high heat. Add pork, season with salt and pepper, and crumble while breaking up large lumps.
3. Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
4. Add green onions, carrots and mushrooms. Stir-fry until tender, about 5 minutes. Mix in cabbage and stir until tender.
5. Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed.
6. Remove from heat and garnish with sesame seeds.