SHANGHAI STIR-FRIED CHUNKY NOODLES
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color. Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting. To season, heat the wok on high, turn off the flame and use a paper towel to wipe the interior with vegetable oil. Repeat if necessary. A deep frying pan with high sides will work for this recipe if you don't have a wok.
Provided by Sara Bonisteel
Categories noodles, main course
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 9 grams, Carbohydrate 89 grams, Fat 12 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 594 milligrams, Sugar 4 grams, TransFat 0 grams
SHANGHAI FRIED NOODLES
Steps:
- In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.
SOFT FRIED SHANGHAI SPICY NOODLES WITH SHREDDED PORK
This dish uses fresh thick Cantonese or Shanghai egg noodles. They must first be boiled for three to five minutes, drained, then tossed with a little sesame oil to prevent them from sticking.
Provided by Olha7397
Categories Asian
Time 26m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- Combine ingredients for marinade.
- Add pork and marinate for 30 minutes.
- Mix seasoning liquid (soy sauce, water, sesame oil, oyster sauce, chilli paste, sugar, mirin, and cornstarch) and set beside wok.
- Heat wok on high heat for 3 minutes and add oil.
- Immediately add garlic and ginger, then all the vegetables except green onions and bean sprouts.
- Toss and add 1 Tbsp.
- water, cover and cook until vegetables are soft, about 1 minute.
- Remove lid, then push vegetables to side of wok and add pork.
- Cook until no pink remains, then add green onions and bean sprouts, tossing for a few seconds.
- Add cooked noodles, toss to mix then stir seasoning liquid to combine cornstarch.
- Add to noodles.
- Continue tossing for 2 minutes or until completely mixed and sauce is absorbed.
- Serve immediately.
- Serves 2 to 4.
- A Basketful of Favorites.
Nutrition Facts : Calories 920.5, Fat 36.6, SaturatedFat 6.9, Cholesterol 170.6, Sodium 1270, Carbohydrate 104.5, Fiber 7.7, Sugar 11.6, Protein 44.4
SHANGHAI FRIED NOODLES WITH PORK OR CHICKEN
Make and share this Shanghai Fried Noodles With Pork or Chicken recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Drop noodles into boiling water, and cook about 4 minutes.
- Add cold water, and bring to boil for 1 minute.
- Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
- Cut meat crosswise and julienne.
- Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
- Stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400F until meat changes color (about 2 minutes).
- Add other tablespoon light soy sauce and sugar, remove, and keep warm.
- In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok.
- Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir).
- Let noodles brown on bottom (about 5 minutes), then turn noodle cake over.
- Brown other side in same manner, and remove to warm platter.
- Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce.
- Stir-fry until thoroughly heated.
- Thicken with dissolved cornstarch.
- Pour over noodles, and wipe out wok.
- Heat 1 tablespoon oil in wok until smoking hot (400F).
- Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
- Arrange spinach around mound of covered noodles.
STIR-FRIED SHANGHAI NOODLES
Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors.
Provided by AvelaineS
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 53.3 g, Cholesterol 68.7 mg, Fat 16.2 g, Fiber 3.6 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 1031.9 mg, Sugar 9.2 g
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- Combine the pork, 1/2 tablespoon light soy sauce,1/2 teaspoon sugar, the cornstarch (cornflour), and 1/2 tablespoon vegetable oil in a bowl. Mix well and marinate for 5 minutes.
- Meanwhile, bring a large saucepan of water to a boil, then add the noodles. Cook according to the package directions, until tender. Drain and rinse under cold running water.
- Bring a saucepan of water to a boil over high heat. Add the Napa cabbage and blanch for 2 minutes until tender. Drain.
- Heat the remaining 2 tablespoons oil in a wok or large skillet (frying pan) over medium heat, add the pork, and stir-fry for 2 minutes until cooked through. Put in the drained noodles and stir-fry for 2 minutes. Add the Napa cabbage, remaining 1/2 teaspoon sugar, remaining 11/2 tablespoons light soy sauce, and the dark soy sauce. Stir-fry for 2 minutes until well combined. Stir in the sesame oil, transfer to a serving plate, and serve.
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