SHANGHAI STYLE FRIED NOODLES
Better than take-out, flavourful and authentic Shanghai fried noodles with chicken, mushrooms, and bok choy is made in just 10 minutes -- it's the easiest dinner!
Provided by Sam | Ahead of Thyme
Categories Noodles
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 serving, Calories 458 calories, Sugar 2.1 g, Sodium 1190.7 mg, Fat 8.6 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 78.9 g, Fiber 0.6 g, Protein 23.4 g, Cholesterol 24.3 mg
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.
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. Pork slivers make a delicious addition, but vegetarians may omit them and still enjoy the dish. In Shanghai, the greens will be the tenderest little sprouts of green bok choy, known as "chicken feather greens"; at home I often use baby spinach because the leaves need to be tender enough to wilt quickly in the heat of the wok. According to some accounts, the recipe was developed by Shanghainese immigrants in Hong Kong. This is a meal in one dish and makes a quick, satisfying lunch. It serves 2 as a meal, 4 or more if served with other Chinese dishes.
Provided by Food Network
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- 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.
SHANGHAI NOODLES
I think this recipe perfectly embodies what the RSC Winter 2005 contest is all about. I really enjoyed creating it and think it turned out fabulous and hope you will agree!
Provided by MarieRynr
Categories Chinese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
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!
Nutrition Facts : Calories 232.2, Fat 13.3, SaturatedFat 2.4, Cholesterol 36.9, Sodium 1030.5, Carbohydrate 11.5, Fiber 2.3, Sugar 2.8, Protein 17.1
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- Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.
- Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more tablespoons of oil to the wok and sautee the mushrooms for about 2 minutes using medium heat. Break up the noodles gently with your hands and add them to the wok.
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