Shanghai Fried Noodles With Pork Or Chicken 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.

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.

SOFT FRIED SHANGHAI SPICY NOODLES WITH SHREDDED PORK

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.
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