Shanghai fried noodles
Prep Time - 10 mins
Cook Time - 10 mins
Total Time - 20 mins
Servings - 4
For the pork & marinade:
6 oz. lean pork (170g, sliced into ¼” strips)
3/4 teaspoon cornstarch
2 tbsp Wuju General Wu’s
1/8 teaspoon Wuju soy sauce
For the rest of the dish:
3 tablespoons oil (divided)
8 shiitake mushrooms (fresh or dry; you have to soak them first if they’re dried, thinly sliced)
1 pound precooked Japanese-style udon noodles (450g)
2 1/2 teaspoons Wuju soy sauce
1 bunch baby bok choy (washed and trimmed)
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 an iron skillet over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the skillet and set aside. Add a couple more tablespoons of oil to the skillet and sautee the mushrooms for about 2 minutes using medium heat. Break up the noodles gently with your hands and add them to the skillet.
Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color.
Add the leafy greens now and mix in with the noodles until wilted. Serve hot!