Stir-fried Shangai noodles

Cabbage is the only vegetable featured in the classic dish, but feel free to toss in some crisp vegetables if you like.

To make this vegetarian, use extra-firm tofu instead of the pork.

It’s a cinch to scale up this recipe; cook in batches.

Stir-frying is a handy technique to know and easy to learn. You don’t need a wok as long as you have a skillet or sauté pan that’s fairly deep.

Make ahead: The noodles can be cooked, drained and refrigerated a day or two in advance.

Leftovers taste good cold, or at room temperature.

Note: Dark soy sauce is slightly thicker and sweeter than regular soy sauce, and is available at Asian supermarkets.

The best noodles to use here are at Asian markets – fresh, and thicker than Western wheat noodles. Adapted from China: The Cookbook, by Kei Lum Chan and Diora Fong Chan (R540 on loot.co.za)

Makes 2-3 servings 1kg ground pork (may substitute lean pork loin or tenderloin, cut into thin strips) 2tbsp low-sodium soy sauce 1tsp sugar 1tsp cornstarch 2½tbsp safflower or vegetable oil 311g fresh, flat wheat noodles or lo mein-type noodles (may substitute cooked linguine) 3 large cabbage leaves, shredded ½tbsp dark soy sauce 1tsp sesame oil (can use toasted sesame oil)

Combine the pork, ½ tablespoon of the low-sodium soy sauce, ½ teaspoon of the sugar, all the cornstarch and ½ tablespoon of the safflower or vegetable oil in a mixing bowl, tossing to coat evenly. Let sit for 5 minutes. Meanwhile, bring a large saucepan of water to a boil over high heat.

Add the noodles and cook according to the package directions, until tender.

Drain in a colander and rinse under cool running water.

Fill the same saucepan with water and return to a boil over high heat.

Add shredded cabbage and cook for about 1 minute, then drain.

Heat the remaining 2 tablespoons of safflower or vegetable oil in a large skillet, sauté pan or a wok over medium heat.

Once the oil shimmers, add the pork and its marinade; stir-fry for 2 minutes (constantly), or until the meat is cooked through.

Add the drained noodles, tossing to coat; stir-fry for 2 minutes, then add the drained shredded cabbage, the remaining ½ teaspoon of sugar the remaining 1½ tablespoons of low-sodium soy sauce and the dark soy sauce.

Stir-fry for 2 minutes, until well incorporated and heated through. Turn off the heat.

To serve: Drizzle with the sesame oil and toss to coat.

Divide between individual bowls and serve right away.