1 pound pork tenderloin, thinly sliced
2 Tbsp soy sauce
2 Tbsp Chinese Shaoxing wine
1 Tbsp cornstarch
3 Tbsp soy sauce
1.5 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 tsp sugar
Shanghai style Fried Noodles
3 Tbsp oil, divided
3.5oz shiitake mushrooms, thinly sliced
14oz Shanghai noodles, or any thick Asian noodles
3 garlic cloves, finely chopped
2 baby bok choy
Marinate the meat: Combine the marinade ingredients with the thinly sliced pork. Leave aside to marinate while preparing the remaining ingredients.
To make the stir fry sauce, put all of the sauce ingredients in a small bowl and whisk thoroughly. Set aside.
Prepare the noodles: Place the precooked noodles in a saucepan of boiling water. To separate the noodles, agitate them with a fork. If using fresh or dried noodles, follow the package directions.
Cook the pork: In a large wok or pan, heat 2 tablespoons oil over high heat and add marinated pork strips. Distribute them evenly in the wok and simmer for a minute, stirring occasionally. Stir fry till it is golden all over. Place it on a platter and set it away.
Stir fry shiitake mushrooms: Heat 1 tablespoon oil in the same skillet and stir fried the mushrooms for a minute. Sauté the garlic for 30 seconds.
Add the pork, noodles, and stir fry sauce: Toss the meat with the mushroom. Next add the noodles and top with the sauce. Stir-fry and stir until everything is equally covered in sauce and the noodles have turned a deep brown color. (If you want more brown color, add a little dash of dark soy sauce at this point.)
Throw in the bok choy and stir fried until it has wilted but still has some crunch. If the sauce becomes too dry, add a drop of water. Serve right away.