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Shanghai Noodles with Pork & Bok Choy


Noodles from Shanghai are thicker and chewier than other Chinese noodles. Try them the next time you see them on the menu. If you can find Chinese mustard greens, use them in place of the bok choy. The dish can be made without pork for a vegetarian alternative.

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  • 1 pound fresh Shanghai-style thick noodles or Chinese egg noodles
  • 2 tablespoons hoisin sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon cornstarch
  • 1/4 pound ground pork
  • 1 tablespoon vegetable oil
  • 2 quarter-sized slices peeled ginger, cut into thin strips
  • 2 heads baby bok choy, each cut lengthwise into 8 segments
  • 2 green onions, trimmed and cut into thin 2-inch-long strips


Servings 4
Adapted from


Step 1

1.Cook noodles in a large pot of boiling water according to directions on package. Drain, rinse under cold water, and drain again.

2.Stir hoisin sauce, 2 tablespoons soy sauce, sugar, and sesame oil together in a small bowl until well blended. Set aside.

3.Combine remaining soy sauce, cornstarch, and pork in a bowl, mixing until well coated. Let stand for 10 minutes.

4.Heat wok over high heat until hot. Add oil and swirl to coat the sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry until no longer pink, about 2 minutes. Add bok choy and stir-fry until tender, about 2 mintutes. Add noodles, green onions, and sauce/oil mixture and toss gently until heated through.

5.Scoop onto a serving platter and serve.


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