Shanghai noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 3
- 300g pack ready-cooked udon noodles
- 2 (about 250g) trimmed pork medallions
- 4 tbsp soy sauce
- 2 tbsp shaoxing rice wine
- 1 tsp cornflour
- 1 tbsp groundnut oil
- 5 spring onionschopped
- a walnut-sized chunk gingershredded
- 150g shiitake mushroomssliced
- 2 heads pak choishredded
- 1 tsp toasted sesame oil
- kcal333low
- fat8.8g
- saturates1.8g
- carbs33.7g
- sugars7.2g
- fibre5.2g
- protein27.2g
- salt3.4g
Method
step 1
Put the noodles in a colander and pour over a kettle of just-boiled water to remove any starchy coating and refresh them.
step 2
Slice the pork into thin strips and put in a bowl. Mix together the soy sauce, shaoxing wine and cornflour, then pour over the pork and marinate for at least 15 minutes.
step 3
Heat ½ the groundnut oil in a non-stick wok or large frying pan until very hot. Scoop the pork out of the marinade with a slotted spoon (leaving behind as much marinade as possible) and stir-fry on a high heat for 2-3 minutes or until caramelised, then scoop out.
step 4
Add the rest of the oil to the same pan and fry the spring onions and ginger for 1 minute, then add the mushrooms and cook for 3-4 minutes or until softened.
step 5
Add the noodles with the pork marinade. Fry until the sauce has thickened slightly. Add back the pork and pay choi with a splash of water, and toss until wilted. Toss through the sesame oil and serve.