Shanghai Style Chow Mein Shanghai Chao Mian Recipes

SHANGHAI NOODLES (CU CHAO MIAN)

Steps:

• In a medium bowl, season pork with salt and pepper.
• In a separate medium bowl, whisk together all the ingredients for the sauce - water, soy sauce, sesame oil, oyster sauce, dark soy sauce (if using), wine, sugar, pepper, corn starch and Sriracha. Set aside.
• Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.
• Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
• Mix in cabbage and stir-fry until tender.
• Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.
• Remove from heat and garnish with sesame seeds.

SHANGHAI-STYLE CHOW MEIN (SHANGHAI CHAO MIAN)

Steps:

• Heat oil in saucepan and sauté the garlic, chillies and onion over high heat for 1 minute.
• Add the carrot, shiitake, cabbage, green capsicum and bean sprouts and stir-fry, with the heat still on high for 2-3 minutes.
• Add the soy sauce, vinegar, sugar, pepper and salt.
• Stir in the noodles and heat through. Serve garnished with chives.

YAKISOBA (JAPANESE STYLE CHOW MEIN)

Steps:

• Mix Worcestershire sauce, ketchup, soy sauce, and oyster sauce together.
• Heat oil to medium high heat.
• Sauté pork, then add vegetables, cook until soft, but not too soft.
• Add cooked Yakisoba and Sauce.
• Your done!

SHANGHAI STYLE LION'S HEAD MEATBALLS

Steps:

• Pour 1 tsp sesame oil in a 6-qt saucepan and arrange cabbage leaves in an even layer. Place mushrooms over the leaves in an even layer.
• Pour 2 tbsp light soy sauce, dark soy sauce, sugar, and 1 cup water over leaves and set aside.
• In a large bowl, combine pork, water chestnuts, ginger and garlic. Add remaining sesame oil and light soy sauce, along with cornstarch and wine. Mix until evenly incorporated.
• Divide mixture evenly into about eight meatballs. Arrange meatballs evenly on top of cabbage. Heat over medium-low heat, and bring to a simmer. Cook, covered, until cooked through (about 25 minutes).

CHICKEN CHAO MIAN

Steps:

• Half boil the noodles and drain the water using a strainer.
• Wash with cold water.
• Drain the water again.
• Heat 1/4 cup of oil in a pan.
• Fry the veggies in it one-by-one.
• Next fry the chicken in the same oil till the juice of the chicken dries up.
• Add 3/4 cup of chicken stock, cover it and allow it to cook.
• When the chicken stock is dried, add all the spices to it.
• Quickly, wash the noodles once again, drain the water and add it to the chicken and spices.
• Mix and saute well.
• Cook for 5 minutes.
• Add all the vegetables.
• Cook for 2 minutes.
• Serve hot.

SHANGHAI NOODLES (CU CHAO MIAN)

Steps:

• In a medium bowl, season pork with salt and pepper.
• In a separate medium bowl, whisk together all the ingredients for the sauce--water, soy sauce, sesame oil, oyster sauce, dark soy sauce, wine, sugar, pepper, corn starch, and Sriracha. Set aside.
• Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.
• Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
• Mix in cabbage and stir-fry until tender.
• Add in noodles, breaking up strands if necessary and pour sauce on top.
• Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.
• Remove from heat and garnish with sesame seeds.