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.
SHANGHAI NOODLES (CU CHAO MIAN)
These Shanghai Noodles are an authentic Chinese stir-fried noodle dish made with stir-fried noodles, ground pork and Napa cabbage in a rich and flavorful sauce. This noodle recipe is so easy to make in just 20 minutes and is the perfect EASY weeknight meal.
Provided by Kelly
Categories Main Course
Time 27m
Number Of Ingredients 19
Steps:
- In a medium bowl, season pork with salt and pepper.
- In a separate medium bowl, whisk together all the ingredients for the sauce - water, soy sauce, sesame oil, oyster sauce, dark soy sauce (if using), wine, sugar, pepper, corn starch and Sriracha. Set aside.
- Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.
- Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
- Mix in cabbage and stir-fry until tender.
- Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.
- Remove from heat and garnish with sesame seeds.
Nutrition Facts : ServingSize 1 bowl (1/4 recipe), Calories 204 kcal, Carbohydrate 37 g, Protein 8 g, Fat 3 g, Fiber 2 g, Sugar 6 g
CANTONESE PAN FRIED NOODLES (PORK LO MEIN)
Cantonese Pan Fried Noodles (Pork Lo Mein) - Our pan fried noodles AKA pork lo mein recipe is savory, slightly spicy, and packed with flavor. Made with fresh veggies and stir fried pork, it's a light and healthy dish that's easy to make in only 30 minutes!
Provided by Sommer Collier
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Cut the pork loin into paper-thin pieces. Sprinkle 1 tablespoon soy sauce and 1 tablespoon cornstarch over the pork. Toss to coat. Cut the scallions into 1 1/2-inch sections, then slice into thin strips. In a small bowl mix the remaining soy sauce with the rice wine, sesame oil, oyster sauce, minced garlic and crushed red pepper. Whisk well.
- Place a large pot of water over high heat and bring to a boil. Place a wok (or deep skillet) over medium-high heat. Add 1 tablespoon of coconut oil to the wok. Add the pork and stir fry for 2-3 minutes until just cooked through. Remove the pork and set aside.
- Meanwhile drop the egg noodles into the boiling water and cook according to the package instructions, usually 2-3 minutes. Drain well.
- Add the remaining 1 1/2 tablespoons coconut oil to the wok. Once hot, add the shredded carrots and scallions whites. Stir fry for one minute, then add the noodles to the wok and stir fry for 2 more minutes.
- Add the pork and soy sauce mixture to the wok. Stir fry another 2-3 minutes. Then turn off the heat and mix in the scallions greens and mung bean sprouts. Serve warm.
Nutrition Facts : Calories 306 kcal, Carbohydrate 31 g, Protein 20 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 651 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SHANGHAI NOODLES (CU CHAO MIAN)
Easy, quick and incredibly delicious, these Chinese fried noodles are street food at its best!
Provided by Kimberly Killebrew
Categories Main Course
Time 15m
Number Of Ingredients 15
Steps:
- To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes. Drain and reserve the marinade for later.
- Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done. Remove the pork and set aside. Next fry the white parts of the cabbage and green onions along with the garlic for 30 seconds or until tender. Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and the green parts of the cabbage and green onions. Cook for 30 seconds. Add the noodles and stir until combined. Add white pepper to taste. Serve immediately.
Nutrition Facts : Calories 734 kcal, Carbohydrate 94 g, Protein 40 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 168 mg, Sodium 488 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
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 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
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.
SPICY FRIED NOODLES
Here's an all-in-one supper dish that's quick to put together and colourful to serve. I got it out of a UK cooking magazine and for a special presentation, they recommend garnishing along the edges with wedges of cucumber and lime. You can substitute about 200g of shrimp for the chicken, if you like.
Provided by Sackville
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cover the noodles with boiling water and leave for 3-4 minutes to soften.
- Drain thoroughly.
- Heat the oil in a large pan and stir fry the garlic and chicken for two minutes over a medium heat until the chicken is nearly cooked.
- Add the spring onions and snow peas and sauté for another 30 seconds.
- Add the rice noodles and stir fry for a minute.
- Make a well in the centre and pour in the eggs.
- Lightly scramble for 20 seconds until nearly cooked, then fold together with the noodles.
- Add the lime juice and fish sauce and mix well.
- Take off the heat and split between two bowls.
- Scatter with chilli, cashews and a sprinkling of chopped coriander.
Nutrition Facts : Calories 827.8, Fat 24.3, SaturatedFat 4.5, Cholesterol 245.7, Sodium 1790.9, Carbohydrate 120, Fiber 5.3, Sugar 6.5, Protein 29.8
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- Crush the ginger and garlic in a mortar and pestle. Roast the Sichuan peppercorns in a hot dry wok, stirring all the time for 1-2 minutes, or until they start to crackle, become fragrant and darken. Remove from wok and grind in a coffee grinder or mortar and pestle.
- Mix in a bowl the chilli oil, sesame paste and soy. Have a pot of hot water to heat the noodles and everything else ready to go.
- Heat a wok until very hot. Add oil then the ginger-garlic paste, stirring all the time and cook for just a moment before adding the garlic chives. Cook until a little wilted then add the pork mince. Keep the heat high and keep stirring. Once the pork mince is cooked add the pepper, sesame/soy sauce mixture and sugar. Mix well and add some water to thin the sauce. Taste and correct the seasoning - you may want more chilli or soy, but if the flavour is too strong, add more water. Now stir in the spring onions, the hot rice noodles and serve.
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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.
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SHANGHAI FRIED NOODLES (CU CHAO MIAN) - THE WOKS OF LIFE
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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.
- Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.
- Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of Chinese black vinegar right before eating—totally up to you.
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