300g (10.5 oz) pork scotch steaks, pork belly or pork loin, thinly sliced
4 x 200g packets pre-cooked Japanese udon noodles
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
6 shitake mushrooms, sliced (if using dried shitake mushrooms, soak them in warm water to soften before slicing)
1 cup sliced Chinese cabbage (also known as Napa cabbage or wombok)
1 cup sliced choy sum, bok choy or any other Asian greens
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar
1 tsp corn flour (cornstarch)
2 tbsp soy sauce
1 tbsp dark soys auce
1 tbsp oyster sauce
1 tsp sugar
Combine the pork with the marinade ingredients and set aside.
Combine the ingredients for the stir-fry sauce.
Heat a large pot of water over high heat. When boiling, add the noodles and use tongs to gently shake the noodles apart. As soon as they become loose, drain and transfer the noodles to a large bowl or tray.
Heat the vegetable oil in a large wok or frying pan over high heat. Add the garlic and the marinated pork. Spread the pork out in the pan so that it has as much contact with the hot pan as possible. Sear for a minute or so then stir-fry and sear again. When the pork is almost cooked, add the shitake mushrooms and stir-fry for half a minute. Then add the cabbage and toss for another half a minute. Then add the choy sum and toss for another half a minute. Add the noodles and the stir-fry sauce and mix until everything is well combined. Serve warm.