Who doesn’t love a bowl of squishy, saucy, chewy noodles? With the noodles, crispy bites of pork stomach, and barely candy and savory sauce, this dish has quite a bit going for it.
I additionally love that this recipe might be made precisely as written, with pork stomach and kale, or endlessly tailored to no matter protein or vegetable I’ve available. This dish, and its variations, might undoubtedly change into a staple at my home.
I had some hassle with the Shanghai noodles sticking collectively and clumping, so subsequent time I’ll both pull them proper from the new water and into the wok, or give them a fast rinse with chilly water earlier than setting them apart. I additionally didn’t get as a lot charring/browning on the noodles as I’d like, so I’ll strive including a little bit of sugar to the sauce to get a little bit additional caramelization.
