PORK SHANGHAI NOODLES

Pork Shanghai Noodles image

Provided by Diana Adcock @Anaid

Categories Pork

Number Of Ingredients 15

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2 tablespoon(s) vegetable oil
1/2 cup(s) tamari
4 tablespoon(s) hoisin sauce
4 tablespoon(s) white sugar
2 tablespoon(s) fresh ginger root, minced
1 pound(s) pork butt (usually 1 thick cut steak) thinly sliced
4 clove(s) garlic sliced thin
1 large head bok choy, thinly sliced
6 - green onions cut into 1/2 inch pieces
1 pound(s) fresh round chinese noodles (in my area that would be amish)
2 tablespoon(s) vegetable oil
2 tablespoon(s) cornstarch
1 cup(s) chicken stock
1 1/2 tablespoon(s) sesame oil
1 teaspoon(s) white pepper

Steps:

In a medium mixing bowl whisk together the tamari, hoisin, sugar, and ginger, until the sugar has dissolved.
Divide, reserving half of the marinade.
To the mixing bowl add the pork slices.
Cover and let marinate for 1 hour.
Thinly slice the garlic and cabbage and set aside.
Cut the green onions into 1/2 inch pieces, set aside.
In a measuring cup dissolve the cornstarch into the chicken stock.
Cook the noodles according to package directions, drain.
Add the oil to a wok (or heavy skillet) over high heat.
Drain the pork and when HOT fry the pork for 1 minute, until browned.
Add garlic, bok choy, and green onions, stir-fry for 30 seconds.
Add reserved marinade, sesame oil, pepper, chicken stock/cornstarch mixture, cook for 30 seconds.
Remove from heat, adding the noodles.
Stir until well combined.
Divide between 4 bowls and serve hot.