Shanghai Stewed Noodles Recipes

SHANGHAI STEWED NOODLES

Steps:

• Boil noodles in 6 cups of salted water till done.
• Drain, cool and keep aside.
• Wash, peel and cut carrots into juliennes.
• Wash and slice mushrooms.
• Wash and pick spinach leaves.
• Wash, remove stems and de-seed and cut green chillies.
• Wash and cut celery and leek into juliennes.
• Peel and crush garlic.
• Peel, wash and finely chop ginger.
• Wash, trim and finely chop Spring onions.
• Wash, de-seed and cut bell pepper into thin strips.
• Heat oil in a wok.
• Add chopped ginger, garlic and chopped spring onions.
• Saute for a minute.
• Add half of the stock.
• Bring to a boil.
• Add carrot, pepper powder and salt.
• Stir.
• Add mushrooms.
• Add broken spinach leaves and noodles.
• Add remaining stock.
• Allow it to cook.
• Add leeks and capsicum.
• Mix well.
• Add cornflour dissolved in a little water.
• Mix.
• Remove from heat.
• Add bean sprouts, spring onions, vinegar and noodles.
• Mix gently.
• Drizzle sesame oil on top.
• Serve hot.

SHANGHAI STIR-FRIED CHUNKY NOODLES

Steps:

• Cut the pork evenly into 1/4-inch slices, then into 1/8-inch slivers.
• In a small bowl, combine 1/2 teaspoon light soy sauce, the Shaoxing wine, the cornstarch and 1 tablespoon cold water and mix well. Add pork and marinate until ready to cook.
• Bring a large, deep pot of water to a boil. Add noodles and cook for 2 minutes. Turn the cooked noodles into a colander and rinse with cold water. Shake them dry and toss with a splash of oil, stirring thoroughly to prevent sticking.
• In a small bowl, combine remaining light soy sauce, the dark soy sauce and the chicken stock and set aside. Heat 1 tablespoon oil in a large, seasoned wok over high heat until oil just begins to smoke. Add pork, leaving the marinade behind, and stir-fry swiftly to separate. When they are just cooked, remove from wok and set aside.
• Clean and re-season the wok, if necessary, then return it to high heat with the remaining oil. Add noodles and soy sauce mixture and stir-fry until piping hot. Add bok choy or spinach and continue to stir-fry briefly until wilted. Stir in the pork and season to taste with salt and white pepper. Serve.

STIR-FRIED SHANGHAI NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
• Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.