Shanghai Noodles With Beef
Ready In: 30 mins
Serves: 4
Yields: 4 bowls
Ingredients
- 1 lb noodles (shanghai thick style)
- 2 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 1⁄4 lb ground pork
- 1 tablespoon vegetable oil
- 2 tablespoons ginger (in quarter slices)
- 2 heads baby bok choy, each cut lengthwise into 8 segments
- 2 green onions, trimmed and cut into thin 2-inch-long strips
Directions
- Cook noodles in a large pot of boiling water according to directions on package. Drain, rinse under cold water, and drain again.
- Stir hoisin sauce, 2 tablespoons soy sauce, sugar, and sesame oil together in a small bowl until well blended. Set aside.
- Combine remaining soy sauce, cornstarch, and pork in a bowl, mixing until well coated. Let stand for 10 minutes.
- Heat wok over high heat until hot. Add oil and swirl to coat the sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry until no longer pink, about 2 minutes. Add bok choy and stir-fry until tender, about 2 mintutes. Add noodles, green onions, and sauce/oil mixture and toss gently until heated through.
- Scoop onto a serving platter and serve.
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