Shanghai Fried Noodles (上海粗炒面)

Step 1

Add the shiitake mushrooms into a medium bowl and pour hot water to cover. Soak until turning tender throughout, 15 minutes or so. Drain and slice the mushrooms into strips.

Step 2

Combine the pork with Shaoxing wine, light soy sauce and cornstarch in a small bowl. Mix well.

Step 3

Combine all the sauce ingredients in a small bowl.

Step 4

Boil the noodles until al dente, 1 minute less than the package instructions call for. Drain, rinse with cold water to stop cooking, drain again and set aside.

Step 5

Heat 1/2 tablespoon of oil in a large skillet over medium-high heat until shimmering. Spread the pork without overlapping. Cook for 1 minute until the bottom side is cooked, then stir a few times until turning white throughout. Transfer to a plate.

Step 6

Add the remaining 1 1/2 tablespoons oil to the skillet, the scallion whites and shiitake mushrooms. Stir for 1 minute to release fragrance. Add the noodles. Toss with a pair of tongs to coat with oil. Pour in the sauce and toss again until the sauce coats the noodles evenly.

Step 7

Add the bok choy whites. Stir to mix well. Cover the pan and let steam for 2 minutes. Add the bok choy greens, scallion greens and the cooked pork. Toss to mix well. Cover the pan and cook for another 1 to 2 minutes, until the bok choy has fully softened. Lower the heat and taste the noodles carefully. Adjust seasoning by adding a pinch of salt if needed. Transfer everything to a large platter and serve hot.