How to make it
Bring 1 gallon of water to a boil, add dried noodles, cook for 6–8 minutes. Cool with cold water. Drain and set aside.
Heat oil in pan, add diced pork, stirring constantly until golden. Add onions, ginger, garlic, and wine, continue to stir-fry for 2 minutes.
Add Lee Kum Kee Soybean Sauce and Lee Kum Kee Seasoned Soy Sauce, stir-frying over low heat for 5 minutes. Add cornstarch with water and stir until thickened. Top with Lee Kum Kee Pure Sesame Oil.
Place noodles in the bowl. Top noodles with cucumbers, carrots, and bean sprouts, pour meat sauce on top. This dish can be eaten hot or cold.
Stir-fry meat sauce over low heat, otherwise the sauce could easily burn.
This meat sauce can also be used as a dip.