Fried Spaghetti with Roast Pork

Here's the recipe for myself for future reference. Spaghetti Asian style which is not bland. Adapted from Rasa Malaysia. Original link here.

Serves 2

Ingredients:

2 handfuls of spaghetti (I should have counted how many sticks for future reference, sigh)
2 Tbsp chili sauce (I used Life's Thai Chilly Sauce)
1 tsp dark soy sauce (I used Lee Kum Kee Select Dark Soy Sauce)
1 tsp sugar
1/4 tsp salt
3 Tbsp oyster sauce (Lee Kum Kee again)
2 eggs
1 tsp minced garlic
2 stalks siew pak choy
1 carrot
Roast pork 
2 Tbsp shao hsing wine
1/4 tsp white pepper (I used a few dashes, omit for Jason's portion)

Method:

Bring a saucepan of water to boil. Add some salt and cook the spaghetti according to packet instructions (minus 2 minutes). In the same saucepan boil the carrots as well till semi soft.

In a small bowl or measuring cup, combine chili sauce, dark soy, sugar, 1/4 tsp salt, oyster sauce. Stir to combine, and set aside.

In a large wok (at least 12 inches in diameter) preheated over high heat, add the oil. Crack the eggs into the wok, stir vigorously until the eggs are lightly scrambled and just set, then add the garlic, noodles, pork, vegetables, and 3/4 cup water. Stir-fry continuously until noodles are cooked, 3-5 minutes (depending on the heat of your wok), making sure to also cook the pork and vegetables. Add chili sauce mixture, and keep stirring until well combined. The noodles should begin to get a bit drier (no liquid left in the bottom of the wok). Add shao hsing wine and white pepper, stir to combine, and remove from heat.