Try these Shanghai noodles, then check out our pork biang biang noodles, minced pork noodles, chicken chow mein and more noodle recipes.
Ingredients
- ready-cooked udon noodles 300g pack
- trimmed pork medallions 2 (about 250g)
- soy sauce 4 tbsp
- shaoxing rice wine 2 tbsp
- cornflour 1 tsp
- groundnut oil 1 tbsp
- spring onions 5, chopped
- ginger a walnut-sized chunk, shredded
- shiitake mushrooms 150g, sliced
- pak choi 2 heads, shredded
- toasted sesame oil 1 tsp
Method
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 333
- Fat 8.8g
- Saturates 1.8g
- Carbs 33.7g
- Sugars 7.2g
- Fibre 5.2g
- Protein 27.2g
- Salt 3.4g