Shanghai Noodles

By jiafei

4 Person

15 Minutes

734 Calories

Easy, quick and incredibly delicious, these Chinese fried noodles are street food at its best! Chinese fried noodles feature thinly sliced pork, cabbage, garlic, ginger, green onions, and a sauce that will make your mouth water! Quick and easy to make, they’re perfect for a weeknight meal! Shanghai, China. The most populated city in the world. Bustling with tourists, it is also a major port town, financial hub, business and commerce center, and cultural hotspot. Amidst the ever-changing dynamics of this global city, one thing remains constant: Noodles are the way of life. Plump, handmade noodles are the preference and have been for centuries. Watching Chinese noodle-makers at work in food stalls along the streets of Shanghai, pulling dough and chopping with cleavers at lightening speed is truly awe-inspiring. And whatever variations of noodles are served, the most popular remain ones based on rich brown sauces such as the one featured in this authentic recipe. Not encumbered with a lot of other ingredients, the central feature of this dish is, of course, the noodles. Simple, quick, and satisfying…just what a large city dweller needs.

Ingredients

Ground white pepper
1 1/2 tbsp. Sesame oil
1 1/2 tbsp. Cornstarch dissolved in 1 cup chicken stock
Napa cabbage ,thinly sliced
Green onions ,cut into 1-inch pieces and then julienned lengthwise
4 cloves Garlic ,sliced thinly
2 tbsp. High heat cooking oil
1 pound Thick round Chinese egg noodles
1 pound Pork tenderloin ,sliced thinly
1 1/2 tbsp. Fresh ginger ,finely minced
2 tbsp. Sugar
1/4 cup Oyster sauce
1/3 cup Soy sauce

Method

01

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.
02

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.

Related Tags

Shanghai Noodles

4.7

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 734 Kcal
Prep Time 10 Mins
Cook Time 5 Mins
Total Time 15 Mins

02 Ingredients

Ground white pepper

1 1/2 tbsp. Sesame oil

1 1/2 tbsp. Cornstarch dissolved in 1 cup chicken stock

Napa cabbage ,thinly sliced

Green onions ,cut into 1-inch pieces and then julienned lengthwise

4 cloves Garlic ,sliced thinly

2 tbsp. High heat cooking oil

1 pound Thick round Chinese egg noodles

1 pound Pork tenderloin ,sliced thinly

1 1/2 tbsp. Fresh ginger ,finely minced

2 tbsp. Sugar

1/4 cup Oyster sauce

1/3 cup Soy sauce

03 Method

Step 1

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.

Step 2

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.

04 Author

jiafei

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