Name: Shanghai Fried Noodles With Pork or Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1/2 lb fresh Chinese noodles (medium); 1/2 cup cold water; 1 tablespoon sesame oil; 1/2 lb pork tenderloin or 1/2 lb chicken breast; 2 tablespoons light soy sauce; 1 teaspoon rice wine or 1 teaspoon dry sherry; 1 tablespoon cornstarch; 1 scallion, cut into 1 inch pieces; 1 garlic clove, sliced; 1/2 tablespoon ginger, minced; 9 tablespoons peanut oil; 1 teaspoon sugar; 1 head Chinese cabbage, shredded; 1 tablespoon dark soy sauce; 1 1/2 teaspoons cornstarch, dissolved in; 1 tablespoon water; 1 bunch spinach leaves, washed; 1/2 teaspoon white pepper; 1/2 teaspoon salt

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Recipe by littleturtle

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Shanghai Fried Noodles With Pork or Chicken created by chia2160

Quick and wonderful oriental dish.

Ready In:: 30mins
Serves:
Units:

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ingredients

¹⁄₂ lb fresh Chinese noodles (medium)
¹⁄₂ cup cold water
1 tablespoon sesame oil
¹⁄₂ lb pork tenderloin or 1/2 lb chicken breast
2 tablespoons light soy sauce
1 teaspoon rice wine or 1 teaspoon dry sherry
1 tablespoon cornstarch
1 scallion, cut into 1 inch pieces
1 garlic clove, sliced
¹⁄₂ tablespoon ginger, minced
9 tablespoons peanut oil
1 teaspoon sugar
1 head Chinese cabbage, shredded
1 tablespoon dark soy sauce
1 ¹⁄₂ teaspoons cornstarch, dissolved in
1 tablespoon water
1 bunch spinach leaves, washed
¹⁄₂ teaspoon white pepper
¹⁄₂ teaspoon salt

directions

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.

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RECIPE MADE WITH LOVE BY

@littleturtle

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@littleturtle

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"Quick and wonderful oriental dish."

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photo by chia2160

3/6/2005

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photo by chia2160

3/6/2005

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review by chia2160

3/6/2005

this was very quick and easy to put together. i used pork, bok choy and added some oyster sauce and black bean sauce for our taste. i had fresh noodles from the asian market which also cut down on the cooking time.

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creation by littleturtle

1/20/2005

Quick and wonderful oriental dish.