Sunday, June 16, 2013

Shanghai Stir-Fried Noodles

Simple is good, and it doesn't get any simpler and 'gooder' than this dish. This is a traditional Shanghainese staple, with the requisite dose of sweet & savory flavors. The noodles for this recipe are generally of the thicker, chewier variety (available fresh in most Chinese markets) or else you can substitute with the more ubiquitous Japanese udon noodles. 


Ingredients:
1 lb. fresh Shanghai noodles (or Udon)
1/2 lb. pork loin (I like to use country rib loin), trimmed of fat & cut into strips
1 tbsp. soy sauce
1 tbsp. rice wine
1 tsp. cornstarch

Sauce:
5 tbsp. soy sauce
2 tbsp. sugar
1/4 tsp. white pepper
1 tsp. sesame oil
1 tsp. black vinegar

1 clove garlic, minced
2 scallions, chopped
4 cups Napa cabbage, thinly sliced
2 cups spinach leaves

1. Marinate pork slices in 1 tbsp. soy, 1 tbsp. rice wine, and 1 tsp. of cornstarch. Cover with plastic wrap & place in the frig until ready to use.

2. Heat 2 tbsp. of vegetable oil in a large saute pan or wok over medium high heat. Saute the pork and cook until just browned. Add the Napa cabbage and garlic, and toss for 3-4 minutes or until wilted.

3. Combine the sauce ingredients together in a small bowl; set aside.

4. In the meantime, fill a medium stock pot with water and bring to a boil. Add the noodles and cook per instructions, until al dente (about 8 -10 minutes). Drain the noodles into a colander, then toss with a couple teaspoons of vegetable oil.

5. Remove the pork/cabbage mixture to a bowl and set aside. 

6. Add 1 tbsp. of oil to the pan and bring up to heat. Stir in the reserved noodles, toss well, then add in the sauce.

7. Add the pork mixture, chopped green onion, and spinach.

Marinated pork and sauce.

Spinach, Napa cabbage and scallions.

Soy sauce & rice wine.

Shanghai Noodles.

Cook noodles until al dente.

Drain noodles in a colander; toss with a couple teaspoons of vegetable oil to keep the strands from sticking together.

Heat 1 tbsp. of oil in the pan, add the noodles, then stir in the sauce.

Add the napa cabbage & green onions.

Add the spinach.


2 comments:

  1. This one looks really good! I am sure it tastes heavenly as well. I recently tried this recipe by switching pork with the best live fish for sale in Mumbai. Tasted really good.

    ReplyDelete