Shanghai Cu Cao Mein

Ingredients
- 1 package fresh shanghai thick noodles
- 1/2 head of medium napa cabbage or green cabbage or bok choi
- 200g lean pork, cut into thin strips
- marinade for meat: 1 tsp soy sauce, 1 tbsp shaoxing wine, 2 tsp cornstarch, 2 tbsp cold water
- 10 shitake mushrooms, soaked and thinly sliced
- marinade for mushrooms: 1 tsp soy sauce, 1 tsp sugar
- 1 tbsp dark soy
- 1 tbsp light soy
- white pepper

Directions
1. Marinate meat and mushrooms
2. Cook fresh noodles until just done (still chewy)
3. Heat oil in wok/cast iron pot, stir fry meat until browned, add mushrooms and cabbage and stir fry until partially cooked
4. Add in noodles, soy sauces and mix until coated. Season with salt and pepper