Shanghai Fried Noodles

• Meat

  • 6 oz Pork, lean

• Produce

  • 1 small bunch Choy sum or baby bok choy

• Condiments

  • 1/2 tsp Soy sauce, light
  • 2 5/8 tsp Soy sauce, dark
  • 2 1/2 tsp Soy sauce

• Pasta & Grains

  • 1 lb Japanese-style udon noodles

• Baking & Spices

  • 3/4 tsp Cornstarch
  • 1 Pinch Sugar
  • 1/4 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Oil

• Beer, Wine & Liquor

  • 1 tsp Shaoxing wine

• Other

  • 8 Shiitake mushrooms (fresh or dry – you have to soak them first if they’re dried, thinly sliced

Found on thewoksoflife.com

Description

Ingredients

• 6 oz. lean pork, sliced into ¼” strips
• ¾ teaspoon cornstarch
• ½ teaspoon light soy sauce
• ⅛ teaspoon dark soy sauce
• 1 teaspoon shaoxing wine
• Pinch of sugar
• 3 tablespoons oil, divided
• 8 shiitake mushrooms (fresh or dry – you have to soak them first if they’re dried), thinly sliced
• 1 lb. Japanese-style Udon noodles
• 2½ teaspoons dark soy sauce
• 2½ teaspoons soy sauce
• ¼ teaspoon sugar
• 1 small bunch choy sum or baby bok choy, washed and trimmed

Directions

• Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.
• Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more tablespoons of oil to the wok and sautee the mushrooms for about 2 minutes using medium heat. Break up the noodles gently with your hands and add them to the wok.
• Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.
• Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of dark vinegar right before eating—totally up to you.