Put noodles in a container, cover with warm water. Let soak 30 minutes. Should feel flexible, but not soft like typical pasta.
Slice pork very thin. I used a pork chop, about 1 inch thick. Sliced across the thinner width, about 1/8 thick.
Dice garlic
Thinly slice cabbage, Napa or Chinese cabbage works the best, but regular green cabbage works, but takes a little longer to wilt. Try to keep slices about 1/4 inch wide.
Take your eggs, scramble them in a container. I like to mix about 1 tablespoon cream in with them, but the original recipe doesn't call for this.
Mix sauce ingredients together.
Heat about 4 tablespoons oil on medium high heat in a larger skillet, stir-fry or wok. I am using an 11 inch stir-fry in the pictures.
After oil is hot, add garlic, stir for about 30 seconds.
Add pork to oil, stir fry until just cooked. About 2-3 minutes depending on thickness.
Add drained noodles to pork. I usually just pull them out of the water with my hands, give a little shake, and put them in the pan.
Stir all the time, just use a folding motion. Cook about 3 minutes. The noodles should soften when ready. If they are too long, I will take a scissors to them in the pan, and shorten them a little "cut them".
Add sliced cabbage, keep stirring until wilted. Reduce heat to medium.
Give sauce one last stir, add to pan. Keep stirring until well mixed, about 2 minutes.
Remove noodle mixture from pan
Add 2 tablespoons oil to pan. Give eggs one last stir, add to pan.
Stir eggs until hallway cooked.
Add noodle mixture back to eggs, stir eggs through.
Serve, diced green onions make a good garnish
