Shanghai Noodles
, Serves 2
Thick, chewy noodles stir-fried with marinated pork, shiitake and bok choy in a savory-sweet soy and oyster sauce.
| 200 g Boston butt (or pork tenderloin, pork belly), bite-sized | Marinate pork 10 min, chilled | Sear pork, stir-fry mushrooms 2-3 min | Return pork, add sauce, stir-fry 1 min | Plate & garnish with green parts | |
| 1/2 tbsp soy sauce (for the marinade) | |||||
| 1/2 tbsp Shaoxing wine (or mirin, dry sherry, water) | |||||
| 1/2 tsp sugar (for the marinade) | |||||
| 1/2 tbsp cornstarch | |||||
| 1 tbsp neutral-tasting oil (for the pork) | |||||
| 4-5 shiitake mushrooms, thinly sliced | |||||
| 2 tbsp soy sauce (for the sauce) | Mix sauce | ||||
| 1 tbsp oyster sauce | |||||
| 1 tsp dark soy sauce | |||||
| 1 tsp chicken bouillon powder | |||||
| 1 tsp sugar (for the sauce) | |||||
| Black pepper, to taste | |||||
| Small pinch of MSG (optional) | |||||
| 2 servings Shanghai thick noodles (or udon) | Boil noodles per package, drain | Add noodles, stir-fry 1 min | Add bok choy, stir-fry 30 sec | ||
| 1 tbsp neutral-tasting oil (for the noodles) | Stir-fry garlic & onion whites 30 sec | ||||
| 3 cloves garlic, finely chopped | |||||
| 2-3 green onions, whites sliced | |||||
| 5 baby bok choy, leaves separated | |||||
| green parts of the green onions, sliced |
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