Shanghai noodles with pork and bok choy from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World by Martin Yan

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Notes about this recipe

  • chawkins on November 08, 2015

    This is okay. I upped the protein and fiber to carbohydrate ratio by using 10 oz of pork instead of 4 oz, 18 baby bok choy instead of 8. I doubled the marinade for the pork but kept everything the same and skipped the optional preserved vegetables.

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