Who doesn’t love a bowl of squishy, saucy, chewy noodles? With the noodles, crispy bites of pork belly, and slightly sweet and savory sauce, this dish has a lot going for it.
I also love that this recipe can be made exactly as written, with pork belly and kale, or endlessly adapted to whatever protein or vegetable I have on hand. This dish, and its variations, could definitely become a staple at my house.
I had some trouble with the Shanghai noodles sticking together and clumping, so next time I’ll either pull them right from the hot water and into the wok, or give them a quick rinse with cold water before setting them aside. I also didn’t get as much charring/browning on the noodles as I’d like, so I’ll try adding a bit of sugar to the sauce to get a little extra caramelization.
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