Monday, July 13, 2015

Shanghai Fried Noodles

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2-4 servings


For the pork & marinade (omit if you want the dish to be vegetarian):
6 oz. lean pork, sliced into ¼” strips
3/4 teaspoon cornstarch
½ teaspoon light soy sauce
1/8 teaspoon dark soy sauce
1 teaspoon shaoxing wine
Pinch of sugar

For the rest of the dish:
3 tablespoons oil, divided
8 shiitake mushrooms (fresh or dry – you have to soak them first if they’re dried), thinly sliced
1 lb. Japanese-style Udon noodles
2 1/2 teaspoons dark soy sauce
2 1/2 teaspoons soy sauce
¼ teaspoon sugar
1 small bunch choy sum or baby bok choy, washed and trimmed

Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.

Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more tablespoons of oil to the wok and sautee the mushrooms for about 2 minutes using medium heat. Break up the noodles gently with your hands and add them to the wok.

Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.

Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of dark vinegar right before eating—totally up to you.

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