Shanghai Stir-Fried Chunky Noodles

Pork slivers make a delicious addition, but vegetarians may omit them and still enjoy the dish.

Ingredients

• 4 oz (100g) lean pork

• 15 oz (425g) fresh Shanghai noodles or Japanese udon

• 2 1/2 tbsp cooking oil

• 9 oz (200g) baby green bok choy or 2 large handfuls of baby spinach

• 1 1/2 tsp dark soy sauce

• 1 tbsp light soy sauce

• Salt and ground white pepper

For the marinade

• 1/2 tsp light soy sauce

• 1/2 tbsp Shaoxing wine

• 2 tsp potato starch

• 1 tbsp beaten egg or 1 tbsp cold water

Directions

Cut the pork evenly into thin slices, then into slivers. Add the marinade ingredients and mix well.

Bring a pan of water to boil. Add the noodles and cook for 2 minutes (fresh Shanghai and udon noodles are already half-cooked when you buy them, which is why this doesn’t take long). Turn the cooked noodles into a colander and cool under the cold tap. Shake them dry. Drip over 1/2 tablespoon oil and stir in thoroughly to prevent sticking.

Heat 1 tablespoon of the oil in a seasoned wok over a high flame. Add the pork strips and stir-fry swiftly to separate them. When they are just cooked, remove from the wok and set aside. Clean and re-season the wok if necessary, then return it to a high flame with the remaining oil. Add the noodles and stir-fry until piping hot, adding both soy sauces and seasoning with salt and pepper. Add the bok choy or spinach and continue to stir-fry briefly until wilted. Finally, stir in the pork. Serve.