Prep

• Clean mushrooms with a damp towel.  Remove fibrous stems then thinly slice mushrooms no bigger than 1/2 cm (1/4 in) thick
• Chop the stalks of the choy sum into 2 cm/1 inch long pieces but keep the leaves in bigger pieces
• Thinly slice the white parts of the scallions and cut what is usable of the green parts into pieces about 5 cm/ 2 inches long.
• Slice the pork as thinly as possible.  Ideally, short and thin strips work the best.

Wok Frying 

• Cook the noodles according to directions, drain and rinse in cold water.
• Toss in 1-2 tablespoons of sesame oil to prevent sticking.
• Set aside or place in the fridge for 20 minutes to let cool. Always make sure the noodles are cool or cold before frying to fry otherwise you risk a sticky mess.
• In a large wok, heat 2 tablespoons of cooking oil over high heat. Add the sliced white parts of the scallions and thinly sliced Shitake mushrooms. Fry until mushrooms have browned.
• When mushrooms have browned, add the chopped ginger and garlic. Stir and cook until fragrant (about a minute or two).
• Add the shredded pork shoulder to the wok and stir.
• Quickly add a splash of Chinese cooking wine (about 1 oz) to the pork and mushroom mix. Stir and cook until liquid has evaporated. This shouldn’t take long at all.
• Add the chopped Choy Sum along with the chopped green stems of the scallions. Toss in the stir fry, cover and cook for a minute.
• Toss the stir-fried vegetables then add the remaining 2 tbsp of oil to the wok and cooked noodles. Make sure they are cool to the touch when added. If they stick together, break them up with your hands before adding them. Mix together with the veg and fry for 1-2 minutes.
• Add the soy sauce and sugar. Toss together until everything is evenly coated and let cook for a minute or so then turn off the heat.
• Serve and eat as is or spice it up with a spoonful or two of Chinese Chile Oil (Lajiao), Chinese black vinegar or a combination of both.