Ingredients
- 4 oz pork, cut into thin strips
- 1 teaspoon shaoxing wine, or dry sherry
- 1/2 teaspoon soy sauce
- 1/2 teaspoon cornstarch
- water, for boiling
- 10 oz fresh Shanghai noodles, or 2 packs Udon noodles, discard the seasoning sachets
- 2 tablespoon soil
- 4 oz fresh spinach, stemmed and washed
- 1 scallion, cut into small rounds
- 2 tablespoon ssoy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 3 dash eswhite pepper
- 1/4 teaspoon salt, or to taste
Instructions
- Marinate the pork with the Shaoxing wine, soy sauce, and cornstarch for 10 minutes.
- Mix all the Seasonings ingredients in a small bowl and set aside.
- Bring a pot of water to a boil and cook the noodles for 1 to 2 minutes, or until just cooked but still firm. Drain and set aside. If using udon noodles, cook them for 1 minute less than the package instructions so they stay firm.
- Heat the oil in a wok or skillet over high heat. Add the pork and stir fry for 30 seconds. Add the noodles and Seasonings, stirring to combine well.
- Add the spinach and stir fry until just wilted. Add the scallion, stir to combine, then dish out and serve immediately.
Tips
Pro Tip #1: Why I Use Pork Tenderloin Or Loin