Preparation:   

Preparation time: 20 mins

Cooking time: 15 mins

Serving: 4

Ingredients:

  Noodles + Vegetables

• 1 lb Shanghai noodles sub udon
• 2 cups Taiwanese cabbage sliced into 1/2" ribbons
• 2 cups shiitake mushrooms sliced
• 4 scallions cut into 2" pieces
• 2 cups bok choy sliced in half

 Pork

• 1 lb pork loin or pork belly sliced into 1/2" strips
• 1/2 tsp white pepper
• 1/2 tsp kosher salt
• 2 tbsp light soy sauce
• 1 tbsp shaoxing wine
• 1/2 tbsp cornstarch
• 1 tbsp neutral oil

Sauce

• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1/2 tbsp sugar
• 1/4 tsp white pepper
• 1/4 tsp msg optional
• 1/4 cup chicken broth
• 1/2 tbsp cornstarch
• 2 tsp sesame oil optional

Instructions:

1. Marinate pork in white pepper, light soy sauce, Shaoxing wine, cornstarch and neutral oil for 15 minutes.
2. Mix together oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper, msg, chicken broth, and cornstarch for your sauce.

3. Cook noodles until VERY al dente (2-3 minutes less than package directions); drain and rinse under cold water.
4. Fry pork in a hot pan over medium high heat with neutral oil until pork is golden brown (3-4 minutes); remove into a bowl.
5. Add 1 tbsp of neutral oil and turn the heat to high. Saute mushrooms for 30 seconds followed by cabbage and scallions. Stir fry for 1-2 mintues until charred.
6. Add back noodles, pork, and pre-mixed sauce into pan with vegetables and add the sliced bok choy; mix together and cook for 3-4 minutes over medium high heat or until noodles are cooked to your liking.
7. Finish with sesame oil & enjoy!