Te Kei's Restaurant Shanghai Pork Noodles


  • 1 oz vegetable oil
  • 1/2 tsp ginger, minced
  • 4 oz roast pork
  • 1 cup bok choy, julienned
  • 2 oz hoisin sauce
  • Splash of rice wine
  • 1/4 cup green onion, cut into 2-inch segments
  • 8 oz thin or medium egg noodles


Heat oil in wok or heavy sauté pan. Add ginger and pork and stir fry until pork begins to develop a crust. Add bok choy and hoisin sauce with splash of rice wine. Toss. Add noodles and green onions and continue stir frying until noodles are heated through.

To serve, remove pan from heat. Using tongs, pull all noodles from the pan and then top noodles with pork, onions and bok choy.

Serve immediately.

Makes 1

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