Serves 2 as a meal, 4 or more if served with other Chinese dishes

Pork slivers make a delicious addition, but vegetarians may omit them and still enjoy the dish.


  • 4 oz (100g) lean pork
  • 15 oz (425g) fresh Shanghai noodles or Japanese udon
  • 2 1/2 tbsp cooking oil
  • 9 oz (200g) baby green bok choy or 2 large handfuls of baby spinach
  • 1 1/2 tsp dark soy sauce
  • 1 tbsp light soy sauce
  • Salt and ground white pepper

For the marinade

  • 1/2 tsp light soy sauce
  • 1/2 tbsp Shaoxing wine
  • 2 tsp potato starch
  • 1 tbsp beaten egg or 1 tbsp cold water


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.

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.