Shanghai Style Noodles With Spicy Meat Sauce Recipes

SHANGHAI HOT SAUCE NOODLES (LAJIANG MIAN -上海辣酱面）

Steps:

• Blanch the cubed pork in boiling water for 30 seconds, drain, and rinse. This keeps the final dish clear of any impurities/blood from the meat.
• Fry the peanuts in the oil on low heat for 2 minutes, until just starting to turn golden brown. More oil will be fried out of the peanuts, and the mixture will become fragrant.
• Add the chili bean sauce to the peanuts and oil, and stir for 30 seconds to bring out the color of the red peppers in the sauce and infuse the oil, which is what you are looking for in this dish.
• Next, add the onions and stir fry for 2 minutes on medium low heat until the onion begins to turn translucent.
• Add the carrots, five spice tofu, and sugar, and stir fry for another 3 minutes on medium heat. Next, add 1 cup of chicken stock and the blanched pork and continue to stir fry until the liquid has evaporated (about 5 minutes). Add another cup of stock and repeat the stir-frying again until the liquid has evaporated. This continuous stir-fry melds all the flavors together.
• Add the remaining 4 cups of stock, and bring it to a boil. Turn the heat down to medium low and simmer for another 30 minutes. Check the mixture every 5 minutes while simmering and give it a stir so the sauce on the side of the wok does not burn. The final sauce should have a cup of liquid and lots of oil.
• Boil the noodles according to package directions until al dente. Chewy noodles are always the best for soup!
• Divide the noodles and sauce among four bowls. Season with a little bit of salt if needed, and then pour over the water that you used to cook the noodles to create the soup. (This is how it's done traditionally, but alternatively, you can use more hot chicken stock as your soup). Serve hot, garnished with chopped scallions if using.

SHANGHAI NOODLES (CU CHAO MIAN)

Steps:

• 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.
• 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.

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.

SZECHUAN NOODLES WITH SPICY BEEF SAUCE

Steps:

• Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
• Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
• Combine cornstarch and beef broth, whisking until smooth.
• Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
• Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
• Stir in ground beef.
• Toss with hot cooked pasta, and sprinkle with sliced green onions.
• Yield: 4 servings.