Restaurant Recipes
Te Kei's Restaurant Shanghai Pork Noodles
Ingredients
- 1 ounce vegetable oil
- 1/2 teaspoon ginger, minced
- 4 ounces roast pork
- 1 cup bok choy, julienned
- 2 ounces hoisin sauce
- Splash of rice wine
- 1/4 cup green onion, cut into 2 inch segments
- 8 ounces thin or medium egg noodles
Instructions
- Heat oil in wok or heavy sauté pan. Add ginger and pork and stir fry until pork begins to develop a crust.
- Add bok choy and hoisin sauce with splash of rice wine. Toss.
- Add noodles and green onions and continue stir frying until noodles are heated through.
- To serve, remove pan from heat. Using tongs, pull all noodles from the pan and then top noodles with pork, onions and bok choy.
- Serve immediately.
Attribution
Chef Bob Burkhart, Te Kei's Restaurant, Tulsa, Oklahoma