Shanghai style stir-fried noodles

Cut the pork loin into quarter inch thick slabs, then julienne into quarter inch strips.

Season with a quarter teaspoon of salt, two teaspoons each of soy sauce and Chinese cooking wine, white pepper to taste and a teaspoon of cornstarch, and set aside.

Slice the mushrooms a quarter inch thick, slice a quarter of a medium onion into strips and slice a few cloves of garlic.

Tear the bigger outer leaves off the bok choy, stack them and slice diagonally.

Cook the noodles in boiling water 2 minutes to al dente - firm with a dot in the middle. Time varies with thickness and type.

Remove the noodles from the water without rinsing; rinsing brings in moisture and water makes chow mein soggy and sticky.

Season the noodles before stir-frying with one and a half tablespoons each of soy sauce and dark soy sauce and a tablespoon of pork lard, which the residual heat melts.

Heat the wok on high until smoking hot and add two tablespoons of pork lard, swirling to melt.

Add the marinated pork, spread it out and keep stirring until no pink remains, then take it out, tilting the wok to leave the oil behind.

Saute the garlic, onion and mushroom slices in that oil with a few quick stirs.

Switch the heat to high and add the noodles; high heat gives wok hei and keeps them from sticking.

Stir with chopsticks or tongs to loosen every strand, not a spatula or turner.

After a few minutes return the pork, add the baby bok choy and keep mixing 30 seconds until the vegetables wilt.

Before serving add a tablespoon of toasted sesame seeds and one and a half teaspoons of the umami spicy seasoning, and toss a final time.