Dry Noodles with Pork and Crispy Wonton

Step 1

Slice the 0.5 lb pork shoulder into thin strips. In a bowl, mix the pork with 1 tbsp soy sauce and 1 tsp sugar; set aside to marinate while you prep other ingredients.

Step 2

Cut the 6 wonton wrappers into 1-inch strips. Heat 2 tbsp vegetable oil in a small skillet over medium-high; fry the strips until golden and crispy, about 2-3 minutes. Drain on paper towels.

Step 3

Cook the 8 oz dried noodles in boiling salted water according to package directions until al dente, about 6-8 minutes. Drain and rinse briefly with cold water to stop cooking.

Step 4

In a large skillet or wok, heat the remaining 1 tbsp vegetable oil over high heat. Add the marinated pork and stir-fry until browned and cooked through, about 4-5 minutes.

Step 5

Add the 0.25 lb shrimp and stir-fry until pink and opaque, about 2-3 minutes. Stir in the remaining 2 tbsp soy sauce and 2 tbsp water; let bubble for 1 minute.

Step 6

Add the cooked noodles to the skillet and toss everything together until the noodles are well coated with the sauce, about 1-2 minutes.

Step 7

Serve the noodles topped with the crispy wonton strips and sliced green onions from the 2 stalks.