Shanghai Noodles With Beef

• 1 lb noodles (shanghai thick style)
• 2 tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• 14 lb ground pork
• 1 tablespoon vegetable oil
• 2 tablespoons ginger (in quarter slices)
• 2 heads baby bok choy, each cut lengthwise into 8 segments
• 2 green onions, trimmed and cut into thin 2-inch-long strips

1. Cook noodles in a large pot of boiling water according to directions on package.
2. Drain, rinse under cold water, and drain again.
3. Stir hoisin sauce, 2 tablespoons soy sauce, sugar, and sesame oil together in a small bowl until well blended.
4. Set aside.
5. Combine remaining soy sauce, cornstarch, and pork in a bowl, mixing until well coated.
6. Let stand for 10 minutes.
7. Heat wok over high heat until hot.
8. Add oil and swirl to coat the sides.
9. Add ginger and cook, stirring, until fragrant, about 10 seconds.
10. Add pork and stir-fry until no longer pink, about 2 minutes.
11. Add bok choy and stir-fry until tender, about 2 mintutes.
12. Add noodles, green onions, and sauce/oil mixture and toss gently until heated through.
13. Scoop onto a serving platter and serve.

noodles, hoisin sauce, soy sauce, sugar, sesame oil, cornstarch, ground pork, vegetable oil, ginger, choy, green onions

Taken from www.food.com/recipe/shanghai-noodles-with-beef-349463 (may not work)