Egg Noodles with Red BBQ Pork

Bring a pot of water to a rolling boil. Cook the egg noodles according to package instructions, usually 1-2 minutes for fresh noodles, until al dente. Drain well and set aside.

In the same boiling water, quickly blanch the bok choy or Chinese broccoli for 30-60 seconds until tender-crisp. Remove and drain.

Thinly slice the red BBQ pork. You can gently warm it in a pan or microwave if desired.

For the garlic oil: Mince the garlic cloves. Heat vegetable oil in a small pan over medium heat. Add minced garlic and fry until golden brown and fragrant. Remove from heat, reserving both the oil and crispy garlic.

In a large bowl, combine soy sauce, oyster sauce, sugar, and white pepper. Add the cooked noodles and toss thoroughly to coat them evenly with the sauce.

Divide the sauced noodles between two serving bowls. Arrange the sliced BBQ pork and blanched greens on top of the noodles. Drizzle with the fragrant garlic oil and sprinkle with the crispy fried garlic.

Garnish with fresh cilantro before serving immediately.