Shanghai Fried Noodles

🛒 Ingredients

• Thick Shanghai Noodles 200 g · 260 kcal
• Pork Loin, sliced 100 g · 140 kcal
• Napa Cabbage 100 g · 25 kcal
• Carrot, julienned 50 g · 20 kcal
• Rehydrated Shiitake Mushrooms 30 g · 9 kcal
• Garlic, minced 5 g · 7 kcal
• Ginger, minced 5 g · 4 kcal
• Scallions, chopped 10 g · 3 kcal
• Light Soy Sauce 20 g · 12 kcal
• Dark Soy Sauce 7 g · 5 kcal
• Oyster Sauce 15 g · 15 kcal
• Shaoxing Wine 15 g · 15 kcal
• Toasted Sesame Oil 5 g · 45 kcal
• Vegetable Oil 15 g · 130 kcal
• Cornstarch 5 g · 18 kcal

👨‍🍳 Instructions

1. Cook Shanghai noodles according to package instructions until al dente; drain and rinse with cold water to prevent sticking, then toss with a little vegetable oil.
2. Marinate sliced pork with half of the light soy sauce, Shaoxing wine, and cornstarch for 10 minutes.
3. In a small bowl, whisk together the remaining light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and sugar to create the sauce.
4. Heat vegetable oil in a large wok or skillet over high heat. Add marinated pork and stir-fry until browned and cooked through, then remove and set aside.
5. Add garlic and ginger to the wok, stir-fry for 30 seconds until fragrant. Then add carrots, shiitake mushrooms, and cabbage, stir-frying for 2-3 minutes until slightly tender.
6. Add the cooked noodles and the stir-fried pork back to the wok. Pour in the prepared sauce mixture over everything.
7. Toss vigorously for 1-2 minutes until all ingredients are well combined and coated with the sauce. Stir in the toasted sesame oil.
8. Serve hot, garnished with fresh chopped scallions.