Shanghai Fried Noodles

200g pork shoulder, thinly sliced

The Marinade
1 tablespoon Shaoxing rice wine
Pinch salt
Pinch sugar
1 teaspoon cornflour

The Stir Fry

400g udon noodles
150g fresh shiitake mushrooms, quartered
2 pak choi, leaves separated
2 tablespoons vegetable oil

The Sauce

1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
100ml chicken stock

PREPARATION

1. Marinate the pork with the Shaoxing rice wine, salt, sugar and cornflour, mixing until lightly coated.
2. Soak the udon noodles in hot water for 1 minute, then drain and gently separate the strands.
3. Quarter the shiitake mushrooms and separate the pak choi leaves.

COOKING

1. Heat a wok over high heat until smoking and add the vegetable oil
2. Add the pork and sear for 30–60 seconds without moving to develop colour.
3. Stir fry the pork until lightly browned, then add the shiitake mushrooms.
4. Cook the mushrooms over high heat until lightly seared and beginning to soften.
5. Add the pak choi and toss briefly to retain some crunch.
6. Add the noodles and stir fry, lifting and separating them as they heat through.
7. Pour in the light soy sauce, dark soy sauce and sugar, tossing to coat the noodles evenly.
8. Add the chicken stock around the edge of the wok and continue stir frying until the noodles are glossy and tender.
9. Serve immediately while hot, with the noodles lightly caramelised and coated in sauce.

School of Wok Tips

• Keep the wok smoking hot to achieve proper wok hei and caramelisation.
• Soaking the noodles briefly helps separate them without overcooking.
• Don't overcrowd the wok or the ingredients will steam rather than fry.
• Adding stock at the end lifts all the flavour from the wok and creates a glossy finish.

FAQs

Can I use another type of noodle?
Yes, thick wheat noodles, Shanghai noodles or even fresh egg noodles work well.

Why marinate the pork with cornflour?
It helps protect the meat during cooking and creates a tender texture.

Can I make it vegetarian?
Yes, replace the pork with tofu and use vegetable stock instead of chicken stock.