2 servings Shanghai thick noodles
¼ lb (100 g) pork belly, thinly-sliced, cut into 1” pieces
1 tablespoon sesame oil
4 shrimp, peeled and deveined
2 scallops, halved horizontally
½ whole squid, cleaned—body cut into ¼” rings and tentacles cut into small clusters
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
2 oz (60 g) boiled bamboo shoot, cut into 1” pieces
⅕ oz (5 g) dried wood ear mushroom, rehydrated, drained and chopped
½ Japanese leek, cut diagonally into ½” pieces
½ bunch bok choy, cut into 1” pieces
1 tablespoon Shaoxing wine or dry white wine
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 teaspoons black vinegar
Glass or Stainless Steel Lid
Preheat the pan over medium-high heat for about 90 seconds. Add in sesame oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add in pork belly and stir-fry for about 1 minute.
Once the pork starts to brown, add in shrimp, scallops and squid. Sprinkle salt and pepper and continue to stir-fry over medium-high heat for about 1 minute. Once shrimp turns pink, add in bamboo shoot, wood ear mushroom, leek, and bok choy and stir-fry for about another minute.
Add the noodles on top and pour in Shaoxing wine. Cover with lid and steam for about 1 minute. Remove the lid, loosen the noodles to stir together. Pour in Sauce Mixture, stirring lightly to combine. Remove from heat, drizzle black vinegar and serve.
Season while combining the ingredients and noodles together. Adding oyster sauce and black vinegar boosts richness and tanginess.
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