Shanghai Style Fried Noodles

• 2 Tablespoons Vegetable Oil
• 1/4 kilograms Brown Mushrooms, Quartered
• 400 grams Shanghai Soft Noodles (or Japanese Udon Noodles)
• 2 Tablespoons Dark Soy Sauce, Or More As Needed
• 2 Tablespoons Soy Sauce
• 1/4 teaspoons Sugar
• 1/4 teaspoons Chicken Stock Powder
• 5 bunches Baby Bok Choy

1. Heat oil in a wok over medium-high.
2. Add mushrooms and saute for about 23 minutes until translucent.
3. Break up the noodles with your hand and add to the wok.
4. Add soy sauce, sugar and chicken stock powder and continue frying until sauce and seasoning are fully dispersed.
5. Add another tablespoon of dark soy sauce if you like the dish darker.
6. Add bok choy and continue to fry until wilted.
7. Serve while hot.

vegetable oil, brown mushrooms, noodles, soy sauce, soy sauce, sugar, chicken, bok

Taken from tastykitchen.com/recipes/main-courses/shanghai-style-fried-noodles/ (may not work)