A few handfuls of tatsoi, thick stalks removed. (Bok Choy can be used)
2 cups shredded cabbage
Cooked shrimp - optional
Instructions
In a bowl, whisk together the soy sauce, garlic, brown sugar, ginger and pepper. Set aside.
Place the noodles in a strainer and run some water through to loosen and set aside.
In a large wok or frying pan heat the oil and add the onions. Cook for a few minutes until soft and add in the cabbage. Cook another minute then add the tatsoi. It will wilt quickly.
Add the noodles to the pan and pour in the soy mixture. Toss to combine.
If you're using shrimp stir in at the end until heated through.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2015/10/speedy-shanghai-noodles/