15-minute Shanghai Noodles

 

Ingredients: (serves 2)

2 portions Ramen Noodles/Udon Noodles

150 g. pork belly (thinly sliced)

2 garlic cloves (roughly chopped)

3 dried shiitake mushrooms (soaked and sliced)

1/2 cup Chinese cabbage (sliced)

1/2 cup spinach/choy sum or any Asian greens (chopped)

1 tbsp. cooking oil

Marinade:

1/2 tbsp. light soy sauce

1/2 tsp. sesame oil

1/2 tsp. sugar

1/2 tsp. cornflour

Stir-fry sauce:

1 tbsp. light soy sauce

1/2 tbsp. dark soy sauce

1/2 tbsp. oyster sauce

1/2 tsp. sugar

Methods:

1. Combine pork slices with marinade ingredients and set aside.
2. Combine stir-fry sauce ingredients in a small bowl and set aside.
3. Boil noodles according to package instruction, drain and set aside.
4. Heat cooking oil in a wok over high heat.  Add the garlic and marinated pork.  Spread pork slices out in the wok so that it has as much contact with the hot wok as possible.  Sear for a minute, then stir fry and sear again.  When pork is almost cooked, add the shiitake mushrooms and stir-fry for half a minute.  Then add the cabbage and give it a few stirs; add the spinach and toss until combined with all the ingredients.  Add the noodles and the stir-fry sauce and mix until everything is well coated with the sauce.
5. Dish onto serving dishes.
6. Serve warm with my must-have sliced bird's eye chilies mix with lime and light soy sauce.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.