Shanghai Fried Noodles (Cu Chao Mian)

Steps

1. 1

   In a small bowl, mix together the sliced pork and marinade ingredients: cornstarch, 1/2 tsp light soy sauce, 1/8 tsp dark soy sauce, Shaoxing wine, and 1/8 tsp sugar.

2. 2

   Set the marinated pork aside while you prepare the other ingredients (slicing mushrooms and greens).

3. 3

   Heat a wok over high heat until it just starts to smoke.

4. 4

   Add 1 tablespoon of neutral oil around the perimeter of the wok.

5. 5

   Add the marinated pork to the wok and stir-fry until browned.

6. 6

   Reduce the heat to medium, remove the pork from the wok, and set it aside.

7. 7

   Add the remaining 2 tablespoons of oil to the wok and stir-fry the sliced mushrooms for 2 minutes.

   Start 2-minute timer
8. 8

   Gently break up the udon noodles with your hands and add them to the wok with the mushrooms.

9. 9

   Add the 2 1/2 tsp light soy sauce, 2 1/2 tsp dark soy sauce, and 1/4 tsp sugar to the wok.

10. 10

    Stir-fry everything together until the noodles are evenly coated and reach a deep brown color. If the color is too light, add a small amount of additional dark soy sauce.

11. 11

    Add the leafy greens (choy sum or baby bok choy) and the cooked pork back into the wok.

12. 12

    Mix with the noodles and stir-fry until the greens are just wilted, then serve immediately.