Cantonese-style double-side-pan-fried noodle with BBQ pork and vegetable (叉燒兩面黃)

So we made some Cantonese-style BBQ Pork in a previous post.  Now we can make use of the pork to create a quick meal or two.  #CantoneseDish

1. Get a pack of steamed Chow Mein, i.e., steamed noodle (see product package to the right).
   
    Each 14-oz pack can be used to cook three meals (or 3 servings).  Prepare the noodle per product package.  For the package shown, blanch the noodle into boiling water for 10 seconds, take out, and drain water out with a strainer.  Rinse the blanched noodle with cold  water.
2. Separate the noodle into 3 roughly equal portions. Place each portion in a flat plate, and forge the noodle into round disc shape (like a 1-1.5" thick pancake).
3. (Fry the Noodle, Medium-to-High Heat) Heat 1/4" vegi-oil in a flat cooking pan (for 2-3 minutes). Place one portion of the noodle in the pan, and fry till the noodle is golden brown and brown (at least in part of the disc shape, for ~4-5 minutes). Flip the disc-shaped noodle, and fry again (use spatula in one hand and a pair of chopsticks in the other hand).  Place the fried noodle on a large size plate.  Note- use splatter guard or a lid while frying.
4. (Prepare the Noodle Sauce, Phase 1- High Heat)  While the noodle is being fried, heat 1-2 tsp of vegi-oil in a separate medium-to-large-size flat bottom cooking pan.  Place the BBQ Pork (sliced) into the pan (If BBQ Pork is replaced with seafood or beef flank, we need to stir-fry for 2-3 minutes; see Step 6 below).  Then place the following into the cooking pan and stir-fry for 2-3 minutes: your favorite leafy vegetable (rinsed and chopped), some bamboo shoots (in frozen package, sliced), some black fungus (in dried form, soak in water and cut into bite size), some dried mushroom (soak in water and cut into small chunks). Season with 1/2 tsp salt, 1 tsp soy sauce, and 1 Tbsp Oyster Sauce.  
5. (Prepare the Noodle Sauce, Phase 2- High Heat) Clear the center of the cooking pan (by push all the ingredients to the sidewalls of the pan), pour in 1/2 cup of water (for each serving), let cook till the water boils in the center of the pan.  Pour corn starch water (1 Tbsp of corn starch mixed thoroughly with 3 Tbsp of water) into the center of the pan and stir quickly till the water turns thick.  Turn off heat, bring all the ingredients into the thickened sauce, mix evenly, and pour the sauce on top of the fried noodle, and serve.  Here is a finished product.
   
6. This dish can be easily changed into a couple of other different, but equally authentic, Cantonese Noodle dishes.  By replacing the BBQ pork in Step 4 above with fish filet, squid, and shrimp (all in bite size), we get a Seafood Noodle dish.  If we use Beef Flank (sliced into bite size), instead of BBQ Pork, we'll have a nice Beef Noodle dish.  Note- BBQ Pork is fully cooked, but seafood and beef flank need to be stir-fried for 2-3 minutes before adding in other ingredients.