Shanghai Pan-Fried Noodles

Yield: 4–6 servings

Ingredients

• 1 lb fresh thick Shanghai noodles (sub: Japanese udon or Korean knife-cut noodles, strands loosened)
• 4 tbsp neutral cooking oil
• 1½ tbsp ginger, fine julienne
• ½ oz dried shiitake mushrooms, soaked and sliced (6–8 mushrooms)
• 1 lb choy sum or baby bok choy, sliced

Sauce

• ½ cup water
• ½ tsp salt
• 1 tsp sugar
• 1 tbsp light soy sauce
• 2–3 tbsp dark soy sauce
• ¼ tsp white pepper

Garnish

• 1 tsp toasted sesame oil
• 3 green onions, cut into 2-inch lengths
• Chinese black vinegar for serving (optional)

Directions

1. Bring a large pot of water to a boil. Add 1 lb loosened noodles, stir, and return to a boil. Add 1 cup cold water, cover, and cook on low heat 6–8 minutes until al dente. Drain, run under cold water to stop cooking, and toss in a little oil to prevent sticking.
2. Mix together all sauce ingredients — ½ cup water, ½ tsp salt, 1 tsp sugar, 1 tbsp light soy sauce, 2–3 tbsp dark soy sauce, and ¼ tsp white pepper — and set aside.
3. Heat a wok or large skillet over high heat. Add 2 tbsp oil.
4. Add 1½ tbsp ginger, the soaked and sliced shiitake mushrooms, and 1 lb bok choy, then add the noodles. Pour the sauce around the edges of the noodles. Cover tightly and cook 6–8 minutes.
5. Uncover and toss noodles and vegetables until well coated and evenly colored. Stir-fry until piping hot and the sauce has reduced.
6. Finish by tossing in 3 green onions and 1 tsp sesame oil.
7. Serve with Chinese black vinegar on the side if desired.