Noodles in Gravy

Cut the frying oil from 60g to zero

This is the first, most painful compromise. In the real thing, hot oil gives you that restaurant-level wok hei and keeps the noodles loose and glossy. Ditch it, and you'll get char, but the noodles cling to each other and the wok will sulk. The smoky flavour dials right back.

What it costs you. You swap out that deep, almost toasty aroma for something a bit drier and chewier. The noodles want to stick together and stick to the pan. You've got to keep everything moving, and you'll probably lose a few to caramelised bits. On the plus side, you're not left with greasy lips.

250g pork shoulder with fat to 300g pork loin, all visible fat removed

The shoulder melts into the sauce and brings plenty of fat. Pork loin is all business: lean, quick to cook, and doubles up as a protein boost. You'll need a bit more, since it's less rich and doesn't break down in the same way.

What it costs you. You lose that silky, softening quality and the gravy's edge of richness. The pork actually tastes more. porky, but it's firmer, not melt-in-the-mouth. The trade is obvious: you get protein for days, but no one will say it's lush.

Reduce cornflour from 24g to 16g

Cornflour bulks up the sauce and helps it cling. Trim it, and the gravy's a little looser. You can spoon it up instead of using chopsticks as glue.

What it costs you. It is not the classic glossy blanket. It is a bit runnier. But the noodles still get coated.

Double the Chinese leaf to 300g

Leafy greens offer bulk, fibre and crunch with very little cost in taste or calories. You're not fooling anyone that it's pork, but you get more veg in every bite.

What it costs you. The green bits come thick and fast. Some bowls look more like a stir-fry than noodles in gravy. If you hate veg, this isn't your dish anymore.