Shanghai Fried Noodles With Pork or Chicken

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

(1)

Recipe by littleturtle

Quick and wonderful oriental dish.

READY IN: 30mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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.