Name: Shanghai noodles
Total time: 35 min
Yield: Serves 3
Ingredients: 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 onions chopped; a walnut-sized chunk ginger shredded; 150g shiitake mushrooms sliced; 2 heads pak choi shredded; 1 tsp toasted sesame oil

Three bowls of Shanghai boodles with pork, next to a pair of chopsticks on a white marble backdrop

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 onions
chopped
a walnut-sized chunk ginger
shredded
150g shiitake mushrooms
sliced
2 heads pak choi
shredded
1 tsp toasted sesame oil

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.