Shanghai Stir-Fried Chunky Noodles
This Shanghainese dish is made with thick, bouncy noodles like fresh Japanese udon, which are given a dark caramel tint by soy sauce and freshened up with barely cooked greens.
Prep time:
Cook time:
Serving size: 2
Calories per serving: 998
Ingredients:
Cook time:
Serving size: 2
Calories per serving: 998
4 ounces lean pork
15 ounces fresh Shanghai noodles or Japanese udon
2 1/2 tablespoons cooking oils
9 ounces baby green bok choy or 2 large handfuls of baby spinach
1 1/2 teaspoons dark soy sauce
1 tablespoon light soy sauce
Salt and ground white pepper
1/2 teaspoon light soy sauce
1/2 tablespoon Shaoxing wine
2 teaspoons potatoes starch
1 tablespoon beaten egg or 1 tbs cold water
Directions:
Cut the pork evenly into thin slices, then into slivers. Add the marinade ingredients and mix well.
Bring a pan of water to the boil. Add the noodles and cook for 2 minutes (fresh Shanghai and udon noodles are already half-cooked when you buy them, which is why this doesn't take long). Turn the cooked noodles into a colander and cool under the cold tap. Shake them dry. Drip over 1/2 tablespoon oil and stir in thoroughly to prevent sticking.
Heat 1 tablespoon of the oil in a seasoned wok over a high flame. Add the pork strips and stir-fry swiftly to separate them. When they are just cooked, remove from the wok and set aside. Clean and re-season the wok if necessary, then return it to a high flame with the remaining oil. Add the noodles and stir-fry until piping hot, adding both soy sauces and seasoning with salt and pepper. Add the bok choy or spinach and continue to stir-fry briefly until wilted. Finally, stir in the pork. Serve.
Source: foodnetwork.com
Bring a pan of water to the boil. Add the noodles and cook for 2 minutes (fresh Shanghai and udon noodles are already half-cooked when you buy them, which is why this doesn't take long). Turn the cooked noodles into a colander and cool under the cold tap. Shake them dry. Drip over 1/2 tablespoon oil and stir in thoroughly to prevent sticking.
Heat 1 tablespoon of the oil in a seasoned wok over a high flame. Add the pork strips and stir-fry swiftly to separate them. When they are just cooked, remove from the wok and set aside. Clean and re-season the wok if necessary, then return it to a high flame with the remaining oil. Add the noodles and stir-fry until piping hot, adding both soy sauces and seasoning with salt and pepper. Add the bok choy or spinach and continue to stir-fry briefly until wilted. Finally, stir in the pork. Serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
