FRIED SHANGHAI NOODLES WITH PORK BELLY AND KALE

Serves: 4

■ 2 tbsp (30 ml) light soy sauce

■ 2 tsp (10 ml) cornstarch

■ 1 tsp (5 ml) Shaoxing wine (see Note)

■ 1 tsp (5 ml) sugar

■ 1/2 lb (225 g) pork belly, sliced into matchsticks

■ 1 tbsp (15 ml) dark soy sauce

■ 1 tbsp (15 ml) hoisin sauce

■ 2 tbsp (30 ml) sodium-free chicken stock

■ 2 tsp (10 ml) toasted sesame oil

■ 1 lb (450 g) fresh traditional

■ Shanghai thick noodles or frozen udon (see Note)

■ 1 tbsp (15 ml) neutral oil

■ 1 bunch kale, stemmed and chopped

Toppings: Sliced green onions

■ Crispy fried onions (see Note)

■ Chili oil ( preferably homemade, there's a recipe in the book)

1. Combine one tablespoon (15 ml) of the light soy sauce with the cornstarch, Shaoxing wine and sugar in a large bowl. Mix in the pork to coat thoroughly. Set aside.

2. Make the sauce: Combine the remaining one tablespoon (15 ml) light soy sauce with the dark soy sauce, hoisin sauce, chicken stock and sesame oil in a small bowl. Set aside.

3. Fill a large bowl with hot tap water and add the noodles. Let soak until loosened and warmed through, 30 seconds to one minute. Drain and set aside.

4. Heat a large wok or skillet over medium heat. When the wok starts to smoke, add the neutral oil and swirl until shimmery. Add the pork with its marinade and cook, stirring occasionally, until it is golden brown and crispy, 3-5 minutes.

5. Add the kale and toss to combine. When the kale has wilted slightly, add the noodles and the sauce. Turn the heat up to high and toss to combine. Sear until everything is smoky and slightly charred, about two minutes. Serve hot and top with green onions, crispy onions and chili oil.

Note: Find Shaoxing wine in the Asian food aisle, at an Asian grocery store, or online. Pale dry sherry will work as a substitute.

If using frozen udon noodles, soak them until defrosted, two to three minutes.

Find crispy fried onions at an Asian grocery store.