Shanghai Fried Noodles

By Leite's Culinaria

Ingredients

2 tablespoons light soy sauce
2 teaspoons corn starch
1 teaspoon Shaoxing wine
1 teaspoon granulated sugar
1/2 pound pork belly (sliced into matchsticks)
1 tablespoon dark soy sauce
1 tablespoon hoisin sauce
2 tablespoons homemade chicken stock or low-sodium canned chicken broth
2 teaspoons toasted sesame oil
1 pound fresh Shanghai thick noodles or frozen udon
1 tablespoon neutral oil
1 small bunch (7 oz) kale (stemmed and chopped)
Sliced scallions (for topping (optional))
Crispy fried onions (for topping (optional))
Chile oil (for topping (optional))

Prep Time10mins
Cook Time10mins
Servings4

Instructions

In a large bowl, combine 1 tablespoon of the light soy sauce with the cornstarch, Shaoxing wine, and sugar. Add the pork and mix until the pork is thoroughly coated.

In a small bowl, combine the remaining 1 tablespoon light soy sauce with the dark soy sauce, hoisin sauce, chicken stock, and sesame oil.

Fill a large bowl with hot tap water and add the noodles. Let soak until loosened and warmed through, 30 seconds to 1 minute. Drain and set aside. (If using frozen udon, soak them until defrosted, 2 to 3 minutes.)

Heat a large wok or skillet over medium heat. When the wok starts to smoke, add the oil and swirl until shimmery. Add the pork with its marinade and cook, stirring occasionally, until it is golden brown and crispy, 3 to 5 minutes.

Add the kale and toss to combine. When the kale has wilted slightly, add the noodles and the sauce. Crank the heat to high and toss to combine. Sear until everything is smoky and slightly charred, about 2 minutes.

Serve hot with sliced scallions, crispy fried onions, and/or chili oil, if desired.