A very popular dish in Shanghai restaurants in Hong Kong.
, sliced thinly against the grain
200g / 7 oz
shanghai style noodles
(or udon noodles)
Real Chinese All Purpose Stir Fry Sauce
Chilli Bean Sauce
(or Sriracha or any other Asian chilli sauce)
Prepare noodles according to packet instructions.
Heat oil in wok over high heat. Add garlic and stir fry for 10 seconds, ensuring garlic doesn’t burn.
Add the pork and stir fry until coloured, then add the cabbage and fry until the cabbage is starting to wilt and the pork is almost cooked.
Add the noodles, Stir Fry Sauce, Chilli Bean Sauce and water and stir fry for 30 seconds until the sauce is thickened and coating the noodles. Serve immediately.
Another great recipe by recipetineats.com