SUNDAY SHANGHAI NOODLES

Dairy-free, quick

Prep: 10 min Cook: 20 min

1 (567-g/20-oz) package thick Shanghai noodles 4 tbsp canola oil (divided)

200 g (7 oz) pork loin, cut into thin strips

1/2 small green cabbage, shredded

2 spring onions, cut into thin strips

2 tbsp oyster sauce

1 tbsp soy sauce or tamari

1/2 tsp sugar

1/2 tsp black pepper

1/2 cup microgreens (daikon radish, tatsoi or mizuna work well), for garnish Sweet chili sauce, for dipping

1. Bring water to a boil in a saucepan over high heat. Add noodles and cook for 2–3 minutes, until softened. Drain in a colander, then rinse under cold running water.

2. Heat 2 tablespoons oil in a large wok or frying pan over high heat. Add pork and stir-fry for 2–3 minutes, until browned and cooked through. Transfer to a plate.

3. To the same pan, add cabbage and spring onions and sauté in the residual pork fat for 3–4 minutes, until cabbage is cooked through.Add the remaining 2 tablespoons oil and noodles and stir-fry for 5–6 minutes, making sure the noodles do not stick. Stir in pork.

4. Stir in oyster sauce, soy sauce (or tamari), sugar, pepper and 1/4 cup (50 mL) water. Cover pan and cook for 20 seconds. Toss ingredients one last time.

5. Transfer to a serving platter and garnish with microgreens. Serve with sweet chili sauce on the side. Serves: 2–4