Shanghai Pan Fried Noodles Food

PAN-FRIED SHANGHAI NOODLES (VEGAN)

Steps:

• In a medium saucepan, bring about 2 quarts water to a rapid boil. Add Shanghai noodles and cook for about 3 minutes. Check the noodles. You want the outside of the noodles to be soft but still a bit firm on the inside.
• Remove the noodles from the heat, drain, and rinse under cold running water. Stir a few drops of oil into the noodles to prevent them from sticking together.
• Heat up sesame oil in a large nonstick pan, a wok, or a cast iron skillet over high heat. Add mushrooms and bok choy. Saute until the bok choy starts to wilt, about 2 minutes.
• Switch to medium heat. Add cooked noodles to the pan, followed by dark soy sauce and coconut aminos. Stir fry everything together until the noodles get an even brown color. Serve immediately!

SHANGHAI STYLE FRIED NOODLES

Steps:

• Heat oil in large pan over high heat. Add chicken and cook for 2-3 minutes, until it changes colour. Then, add cooking wine and turn the heat down to medium-low.
• Break the soaked noodles apart with your hands and add them to the pan, along with mushrooms and sesame oil and stir-fry together for 3 minutes, until mushroom is soft and translucent.
• Add soy sauce, dark soy sauce, brown sugar, and white pepper. Stir for 1 minute.
• Add bok choy and turn the heat up to medium. Cook until bok choy gets medium soft, about 1-2 minutes. Do not overcook as you want the bok choy to still be firm and not soggy. If the sauce is getting too dry, add a tablespoon of water.
• Serve hot.

SHANGHAI STIR-FRIED CHUNKY NOODLES

Steps:

• Cut the pork evenly into 1/4-inch slices, then into 1/8-inch slivers.
• In a small bowl, combine 1/2 teaspoon light soy sauce, the Shaoxing wine, the cornstarch and 1 tablespoon cold water and mix well. Add pork and marinate until ready to cook.
• Bring a large, deep pot of water to a boil. Add noodles and cook for 2 minutes. Turn the cooked noodles into a colander and rinse with cold water. Shake them dry and toss with a splash of oil, stirring thoroughly to prevent sticking.
• In a small bowl, combine remaining light soy sauce, the dark soy sauce and the chicken stock and set aside. Heat 1 tablespoon oil in a large, seasoned wok over high heat until oil just begins to smoke. Add pork, leaving the marinade behind, and stir-fry swiftly to separate. When they are just cooked, remove from wok and set aside.
• Clean and re-season the wok, if necessary, then return it to high heat with the remaining oil. Add noodles and soy sauce mixture and stir-fry until piping hot. Add bok choy or spinach and continue to stir-fry briefly until wilted. Stir in the pork and season to taste with salt and white pepper. Serve.

CHINESE FRIED NOODLES

Steps:

• Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
• Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
• In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
• Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

STIR-FRIED SHANGHAI NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
• Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)

Steps:

• Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours.
• Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch "bird's nest" shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
• Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
• Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
• Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
• Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
• Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
• Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
• Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook's Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
• As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel-lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
• Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel-lined plate. Carefully discard the oil.
• Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
• Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
• Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.

SHANGHAI NOODLES

Steps:

• Toast the peppercorns in a dry pan for 30 to 60 seconds
• Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
• Place the chicken in a bowl with the oyster sauce and soy sauce
• Stir together and let stand 15 minutes
• Bring a large pot of water to a boil
• Cook according to directions on package, drain, rinse and drain again
• Preheat the oven to 375*F
• Toast the cashews in the oven for 5 to 7 minutes until golden
• Coarsley chop and set aside
• Place a wok or wide skillet over high heat until hot
• Add the peanut oil and swirl the pan to coat the bottom and sides with oil
• Add the ginger and garlic and cook until fragrant, about 10 seconds
• Add the chicken and stir fry for 2 minutes
• Add the bell pepper and mushrooms, and cook for 1 minute
• Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
• Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
• Cook, gently tossing, until heated through
• Sprinkle the cilantro and mint on top
• Serve!