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Shanghai Thick Noodles

Rice, Noodles, and Other Grain Foods

Shanghai Thick Noodles
1/8 pound pork belly, cut into coarse cubes
1/4 pound pork, cut into thin strips
1 carrot, cut into thin slivers
2 baby bok cai, leaves separated, each cut in half the long way
1/2 pound thick Shanghai noodles
2 Tablespoons sesame oil
1 teaspoon thin soy sauce
1 Tablespoon dark soy sauce
1 teaspoon Shaoxing rice wine
1 teaspoon cornstarch
1 teaspoon granulated sugar
1. In a wok or large frypan, fry pork belly cubes until almost crisp, then remove them to a paper towel and add the strips of pork and fry them until no longer pink. Drain and set aside with the belly pork pieces. 2. Stir-fry the carrot and the bok cai for one minute, drain them, and add to the pork mixture.
3. Fry the noodles for one minute, then add the eight cups of boiling water and cook until tender. Drain discarding the water, then add the pork mixture, the sesame oil, and both soy sauces.
4. Mix the Shaoxing rice wine, cornstarch, and sugar, and stir into the noodles mixing until they are well-separated; then serve.

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