Time: 30 min.
Complexity: easily
Servings: 4

This Shanghainese dish is made with thick, springy noodles, similar to fresh Japanese udon. Soy sauce gives them a dark caramel hue, and the greens add a fresh flavor. The pork strips are just an addition, but vegetarians can omit the meat—it's delicious either way. In Shanghai, the tenderest young bok choy leaves are used as the greens, but you can substitute baby spinach. The key is to make sure the leaves are tender and wilt quickly in the hot noodles.

Ingredients:

Noodles

• 100 g lean pork
• 425g fresh Shanghai noodles or Japanese udon
• 2.5 tbsp. vegetable oil
• 200 g of young bok choy or 2 large handfuls of young spinach
• 1.5 tsp dark soy sauce
• 1 tbsp light soy sauce

Marinade

• 0.5 tsp light soy sauce
• 0.5 tbsp. l. shaoxing wine
• 2 teaspoons potato starch
• 1 tbsp. beaten egg or 1 tbsp. cold water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, udon noodles, bok choy cabbage, soy sauce, rice wine

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Preparation:

Step 1
• Slice the pork evenly into thin slices, then into strips. Add the marinade ingredients and mix well.
Step 2
• Bring water to a boil in a saucepan. Add the noodles and cook for 2 minutes (fresh Shanghai noodles and udon are already half-cooked when purchased, so cooking won't take long). Drain the cooked noodles in a colander and cool under cold running water. Shake. Drizzle with 0.5 tablespoons of oil and toss thoroughly to prevent the noodles from sticking.
Step 3
• Heat 1 tablespoon of oil in a seasoned wok over high heat. Add the pork strips and quickly fry, stirring and breaking them up. Remove the fried pieces from the wok and set aside. Wipe out the wok if necessary and return it to high heat, adding the remaining oil.
Step 4
• Add the noodles and stir-fry until piping hot, adding both soy sauces. Season with salt and pepper to taste. Add the bok choy or spinach and continue stirring until the greens have wilted. Finally, add the pork. Serve.

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