Shanghai Noodles

 (Serves 3

• 1 (20-ounce) package thick Shanghai noodles (can also use udon noodles)

• 4 tablespoons canola oil, divided

• 7 ounces pork loin, cut into thin strips (or other meat, or meat replacement)

• ½ small green cabbage, shredded

• 2 spring onions, cut into thin strips

• 2 tablespoons oyster sauce

• 1 tablespoon soy sauce or tamari

• ½ teaspoon sugar

• ½ teaspoon black pepper

• ½ cup micro greens (daikon radish, tatsoy, or mizuna work well), for garnish

• Sweet chili sauce, for dipping

Bring water to a boil in a saucepan over high heat. Add noodles and cook for 2-3 minutes, until softened. Drain in a colander, then rinse under cold running water.

Heat 2 tablespoons oil in a large wok or frying pan over high heat. Add pork and stir-fry for 2-3 minutes, until browned and cooked through. Transfer to a plate.

To the same pan, add cabbage and spring onions and sauté in the residual pork fat for 3-4 minutes, until cabbage is cooked through. Add the remaining 2 tablespoons oil and noodles and stir-fry for 5-6 minutes, making sure the noodles do not stick. Stir in pork.

Stir in oyster sauce, soy sauce (or tamari), sugar, pepper and ½ cup water. Cover pan and cook for 20 seconds. Toss ingredients one last time.

Transfer to a serving platter and garnish with micro greens. Serve with sweet chili sauce on the side.