Pork slivers make a delicious addition, but vegetarians may omit them and still enjoy the dish.
For the marinade
Cut the pork evenly into thin slices, then into slivers. Add the marinade ingredients and mix well.
Bring a pan of water to boil. Add the noodles and cook for 2 minutes (fresh Shanghai and udon noodles are already half-cooked when you buy them, which is why this doesn’t take long). Turn the cooked noodles into a colander and cool under the cold tap. Shake them dry. Drip over 1/2 tablespoon oil and stir in thoroughly to prevent sticking.
Heat 1 tablespoon of the oil in a seasoned wok over a high flame. Add the pork strips and stir-fry swiftly to separate them. When they are just cooked, remove from the wok and set aside. Clean and re-season the wok if necessary, then return it to a high flame with the remaining oil. Add the noodles and stir-fry until piping hot, adding both soy sauces and seasoning with salt and pepper. Add the bok choy or spinach and continue to stir-fry briefly until wilted. Finally, stir in the pork. Serve.
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Reprinted from Land of Fish and Rice: Recipes from the Culinary of China by Fuchsia Dunlop.Copyright © 2016 by Fuchsia Dunlop. With permission of the publisher, W. W. Norton & Company, Inc.