Vermicular | Shanghai Fried Noodles

Ingredients

• 2 servings Shanghai thick noodles
• ¼ lb (100 g) pork belly, thinly-sliced, cut into 1” pieces
• 1 tablespoon sesame oil
• 4 shrimp, peeled and deveined
• 2 scallops, halved horizontally
• ½ whole squid, cleaned—body cut into ¼” rings and tentacles cut into small clusters
• ¼ teaspoon kosher salt
• Freshly ground black pepper, to taste
• 2 oz (60 g) boiled bamboo shoot, cut into 1” pieces
• ⅕ oz (5 g) dried wood ear mushroom, rehydrated, drained and chopped
• ½ Japanese leek, cut diagonally into ½” pieces
• ½ bunch bok choy, cut into 1” pieces
• 1 tablespoon Shaoxing wine or dry white wine
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 2 teaspoons black vinegar