Shanghai Fried Noodles (Cu Chao Mian)

• portions: 4 servings
• temps total: 20 minutes

Ingrédients

6 ounces boneless pork (pork shoulder, butt or loin, sliced into thin strips)

3/4 teaspoon cornstarch

½ teaspoon light soy sauce

1/8 teaspoon dark soy sauce

1 teaspoon shaoxing wine (or dry cooking sherry)

1/8 teaspoon sugar

3 tablespoons neutral oil (such as vegetable, canola, or avocado oil, divided)

8 shiitake mushrooms (fresh or dried, thinly sliced)

1 pound Japanese-style udon noodles

2 1/2 teaspoons light soy sauce

2 1/2 teaspoons dark soy sauce

¼ teaspoon sugar

1 bunch choy sum or baby bok choy

Instructions

Mix together the pork and marinade ingredients (the cornstarch, light and dark soy sauce, wine, and sugar). Set aside while you prepare the other ingredients.

When ready to cook, heat a wok over high heat until just starting to smoke. Add 1 tablespoon of oil around the perimeter of the wok. Add the pork, and stir-fry until browned. Reduce the heat to medium, remove the pork from the wok and set aside. Add the remaining oil to the wok and stir-fry the mushrooms for 2 minutes. Break up the noodles gently with your hands, and add them to the wok with the mushrooms.

Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.

Add the leafy greens, and mix in with the noodles until wilted. Serve immediately.

Nutrition

• Calories: 579 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 1 g
• Cholestérol: 28 mg
• Sodium: 958 mg
• Glucides Totaux: 88 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 2 g
• Protéines: 25 g