For the pork & marinade (optional for a vegetarian version):
- 200g pork shoulder
- 1 teaspoon cornflour
- 1 Tbsp light soy sauce
- Dash of dark soy sauce
- 1 Tbsp Shaoxing wine
- Pinch of sugar
For the rest of the dish:
- Vegetable oil
- A Handful of fresh shiitake mushrooms
- Packet of Japanese-style udon noodles
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- Pinch of sugar
- 120 ml chicken stock (or vegetable stock for a vegetarian version)
- 1 or 2 Bok Choy
