From the 20 Minute Supper Club. Many people know Riesling as a fruity, sweet wine. When you explore the grape a little further, you'll find they range from beautifully dry and crisp to sublime and syrupy. Our Riesling takes off in the usual model for Niagara: off-dry, judicious acidity, and refreshing fruitiness.
This recipe for Shanghai noodles will tickle the taste buds. Although the noodles are thicker - suggesting a fleshier wine - the majority of the flavours gel with Riesling, especially bok choy. Toss in green onions, ginger, and pork with soy sauce and you're really cooking. Our Riesling, with green-ish qualities of lime, grapefruit, and mineral will help this dish shine.
1 lb fresh Shanghai-style thick noodles or Chinese egg noodles 2 Tbs. hoisin sauce 3 Tbs. soy sauce 2 Tbs. sugar 2 tsp. sesame oil 1 tsp. cornstarch 1/4 lb ground pork 1 Tbs. vegetable oil 2 slices quarter-sized peeled ginger, cut into thin strips 2 heads baby bok choy, each cut lengthwise into 8 segments 2 green onions, trimmed and cut into thin 2-inch-long strips
Cook noodles in a large pot of boiling water according to directions on package. Drain, rinse under cold water, and drain again.
2. Stir hoisin sauce, 2 tablespoons soy sauce, sugar, and sesame oil together in a small bowl until well-blended. Set aside.
3. Combine remaining soy sauce, cornstarch, and pork in a bowl, mixing until well coated. Let stand for 10 minutes.
4. Heat wok over high heat until hot. Add oil and swirl to coat the sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry until no longer pink, about 2 minutes. Add bok choy and stir-fry until tender, about 2 minutes. Add noodles, green onions, and sauce/oil mixture and toss gently until heated through.