ingredients * 1 pound thick Chinese yellow noodles
* 1/2 cup chicken stock or low-sodium broth
* 2 tablespoons oyster sauce
* 2 tablespoons soy sauce
* 2 teaspoons sugar
* 1/4 teaspoon chili oil
* Salt
* 2 tablespoons vegetable oil
* 2 large eggs, lightly beaten
* 1/2 pound Chinese roast pork, cut into thin strips
* 1 scallion, thinly sliced
directions 1. 1. In a large saucepan of boiling water, cook the noodles until al dente, about 3 minutes. Drain in a colander and return the noodles to the pan. Fill the pan with cold water, swish the noodles and drain; repeat. Leave the noodles in the colander and lift them with your fingers occasionally to dry slightly.
2. In a small bowl, blend the stock with the oyster sauce, soy sauce, sugar, chili oil and 1 teaspoon of salt.
3. Heat 1 tablespoon of the vegetable oil in a wok. Add the eggs and cook over moderate heat, stirring, until set, about 1 minute. Transfer the eggs to a plate and break them up into small chunks. Add the remaining 1 tablespoon of vegetable oil to the wok and heat until shimmering. Add the pork, noodles and sauce mixture and toss to coat. Season lightly with salt, add the scallion and eggs and toss well. Transfer to a large, shallow bowl and serve at once.
OYSTER SAUCE 
