![Stir-Fried Shanghai Noodles](https://cdn.statically.io/img/www.foodandwine.com/thmb/IAqpRocTCCbD_jBZxfkr2PN33E4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/stir-fried-shanghai-noodles-XL-CHINA0117-77a6c78036a24322bb5847d5daa9137a.jpg)
Ingredients
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3 1/2 ounces/100 grams lean pork, sliced
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2 tablespoons light soy sauce
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1 teaspoon granulated sugar
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1 teaspoon cornstarch (cornflour)
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2 1/2 tablespoons vegetable oil
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11 ounces/300 grams Shanghai noodles
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3 Napa cabbage leaves, shredded
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1/2 tablespoon dark soy sauce
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1 teaspoon sesame oil
Directions
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Combine the pork, 1/2 tablespoon light soy sauce,1/2 teaspoon sugar, the cornstarch (cornflour), and 1/2 tablespoon vegetable oil in a bowl. Mix well and marinate for 5 minutes.
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Meanwhile, bring a large saucepan of water to a boil, then add the noodles. Cook according to the package directions, until tender. Drain and rinse under cold running water.
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Bring a saucepan of water to a boil over high heat. Add the Napa cabbage and blanch for 2 minutes until tender. Drain.
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Heat the remaining 2 tablespoons oil in a wok or large skillet (frying pan) over medium heat, add the pork, and stir-fry for 2 minutes until cooked through. Put in the drained noodles and stir-fry for 2 minutes. Add the Napa cabbage, remaining 1/2 teaspoon sugar, remaining 11/2 tablespoons light soy sauce, and the dark soy sauce. Stir-fry for 2 minutes until well combined. Stir in the sesame oil, transfer to a serving plate, and serve.