Shanghai Fried Noodles (thewoksoflife)

Pork and Marinade (Omit if you want the dish to be
vegetarian)

6 oz lean pork, sliced into ¼” strips
3/4 t cornstarch
1/2 t light soy sauce
1/8 t dark soy sauce
1 t shaoxing wine
pinch of sugar

Mix together the pork and marinade ingredients and set aside for 5­ – 10 min while you prepare the other ingredients.

For the rest of the dish

3 T oil, divided
8 shiitake mushrooms (fresh or dry – you have to soak them first if
they’re dried), thinly sliced
1 lb Japanese­style Udon noodles
2 1/2 t dark soy sauce
2 1/2 t soy sauce
1/4 t sugar
1 small bunch choy sum or baby bok choy, washed and trimmed

Heat 1 T 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 T oil to the wok and sautee mushrooms for about 2 min using medium heat. Break up the noodles gently with your hands and add them to the wok. Add 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.

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