Please try to put any passing resemblance between this and combination chow mein out of your mind. This is an intriguing, ‘soft’ combination of flavour and texture, lit up by the surprising, gentle Shanghainese sweetness that comes from the sugar and the ketchup.
Put noodles in a heatproof bowl, cover with boiling water and leave for 1 minute. Drain well and set aside. Mix prawns with a pinch of salt and 1teaspoon cornflour. Cut pork into thin strips and mix with 1tablespoon