Thick Shanghai Noodles Stir-Fried with Pork and Napa Cabbage

What you need

• 450 g (1 lb) fresh thick wheat noodles, Shanghai-style, or fresh udon
• 150 g (5 oz) pork loin, sliced into thin strips
• 1 tbsp Shaoxing wine, or dry sherry
• 1 tsp cornstarch
• 250 g (9 oz) napa cabbage, cut into 3 cm (1 in) strips
• 3 scallions, whites and greens separated, cut into 4 cm (1 1/2 in) lengths
• 2 cloves garlic, thinly sliced
• 3 tbsp neutral oil
• 2 tbsp light soy sauce, plus 1 tsp for the pork
• 1 tbsp dark soy sauce
• 1 tbsp sugar
• 1/4 tsp white pepper
• 1 tsp toasted sesame oil

Method

Restated from the original video

1. 1

   Toss the pork with the Shaoxing wine, 1 tsp of the light soy sauce and the cornstarch. Leave for 10 min.

2. 2

   Stir the remaining light soy sauce, dark soy sauce, sugar and white pepper together in a small bowl.

3. 3

   Cook the noodles in boiling water until just tender, 2-3 min, or as the pack says. Drain, rinse under cold water and toss with 1 tsp of the oil so they do not stick.

4. 4

   Heat a wok over high heat until it smokes lightly. Add 1 tbsp of the oil and the pork. Stir-fry until cooked through with no pink inside, about 1 min. Remove to a plate.

5. 5

   Add 1 tbsp of the oil, then the garlic and scallion whites. Stir for 15 seconds.

6. 6

   Add the cabbage and stir-fry until wilted at the edges but still crunchy at the stems, 1-2 min.

7. 7

   Add the remaining oil and the noodles, spread them out and leave for 20 seconds so they sear, then toss. Pour in the sauce and toss for 2-3 min until the noodles are evenly dark and a little browned at the tips.

8. 8

   Return the pork and add the scallion greens. Toss for 30 seconds.

9. 9

   Drizzle with the sesame oil and serve right away.

Imported from napaleczkach.pl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.