Name: Cumin and Paprika Shandong-Style Barbecue Pork Fried Noodles
Total time: 27 min
Yield: 2 servings
Cuisine: Shandong Chinese
Ingredients: 8 oz wheat noodles; 1/2 lb barbecued pork, diced; 1 cup mixed vegetables (carrots, bell peppers, broccoli); 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp vegetable oil; 1 tsp minced garlic; 1/2 tsp black pepper; 1 tsp cumin; 1/2 tsp paprika

A smoky and earthy variation that adds the warm, nutty notes of cumin and the vibrant color and mild heat of paprika, enhancing the dish's flavor and appearance.

Method

Before sautéing garlic, mix in cumin and paprika into the oil. Continue with step 2 as written.
Cook noodles in salted boiling water until al dente, drain and set aside.
In a wok, heat oil over medium-high heat, add garlic and sauté until fragrant.
Add barbecued pork and vegetables, stir-fry for 3-4 minutes until tender.
Toss in cooked noodles, soy sauce, oyster sauce, and black pepper, stir-fry until well combined.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.