Pork Shanghai Noodles Recipes

SHANGHAI FRIED NOODLES WITH PORK OR CHICKEN

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.

CHINESE PORK 'N' NOODLES

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

PORK SHANGHAI NOODLES

Steps:

• In a medium mixing bowl whisk together the tamari, hoisin, sugar, and ginger, until the sugar has dissolved.
• Divide, reserving half of the marinade.
• To the mixing bowl add the pork slices.
• Cover and let marinate for 1 hour.
• Thinly slice the garlic and cabbage and set aside.
• Cut the green onions into 1/2 inch pieces, set aside.
• In a measuring cup dissolve the cornstarch into the chicken stock.
• Cook the noodles according to package directions, drain.
• Add the oil to a wok (or heavy skillet) over high heat.
• Drain the pork and when HOT fry the pork for 1 minute, until browned.
• Add garlic, bok choy, and green onions, stir-fry for 30 seconds.
• Add reserved marinade, sesame oil, pepper, chicken stock/cornstarch mixture, cook for 30 seconds.
• Remove from heat, adding the noodles.
• Stir until well combined.
• Divide between 4 bowls and serve hot.