This Shanghainese dish is made with thick, bouncy noodles like fresh Japanese udon, which are given a dark caramel tint by soy sauce and freshened up with barely cooked greens. Pork slivers make a delicious addition, but vegetarians may omit them and still enjoy the dish. In Shanghai, the greens will be the tenderest little sprouts of green bok choy, known as "chicken feather greens"; at home I often use baby spinach because the leaves need to be tender enough to wilt quickly in the heat of the wok. According to some accounts, the recipe was developed by Shanghainese immigrants in Hong Kong.
This is a meal in one dish and makes a quick, satisfying lunch. It serves 2 as a meal, 4 or more if served with other Chinese dishes.
Full Recipe
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Food Network | 2017-04-05
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