Shanghai Noodles with Pork
2 packages fresh Shanghai noodles (about 900 grams)
1 lb ground pork
1 T soy sauce
1-2 T sesame oil
3 T ginger, minced
4 cloves garlic, minced
2-3 cups bok choy, thinly sliced
sesame seeds (to garnish - optional)
Sriracha sauce (for spice - optional)
2 T soy sauce
2 T sesame oil
1 T oyster sauce
2 T brown sugar
1 T sake, or Chinese cooking wine, or substitute
pepper to taste
1 T cornstarch dissolved in 1/4 cup water
Marinate the meat in 1 T of soy sauce, salt and pepper. Mix the sauce. Make the cornstarch mixture. Heat sesame oil in a wok, and then add 1/2 of the garlic and ginger. Cook one minute on medium. Add the pork and cook until done. Remove. Add the rest of the ginger and garlic and the bok choy. Cook until tender. Add the noodles and use a fork or wooden spoon to break them up. Add the sauce and cornstarch mixture.
Toss around until heated through. Sprinkle with sesame seeds and serve! Spice it up with Srirach or other chili sauce.
This was a perfect Monday night dinner - full of flavour, and easy to throw together. We'll definitely be making this again. I spiced mine up with just a touch of Sriracha, and it was perfect.