Shanghai fried noodles

Shanghai fried noodles

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

This dish isn’t really Shanghainese at all. It apparently originated with Shanghai immigrants into Hong Kong in the 1950s, many of whom set up Shanghai-style restaurants, adapting dishes to suit local tastes. Whatever its origins, this is a great meal when you need something quick and tasty in an almighty great rush — assuming you have all ingredients to hand, that is.

Ingredients

Quantity Ingredient
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
2 teaspoons oyster sauce
2 teaspoons caster sugar
80ml Chicken stock
500g fresh, thick, round egg noodles
80ml vegetable oil
500g chinese cabbage, trimmed and cut into 3 cm pieces
2 garlic cloves, finely chopped

Pork

Quantity Ingredient
450g pork loin, trimmed and cut into very thin strips
1 tablespoon light soy sauce
2 teaspoons caster sugar
2 teaspoons sesame oil

Method

  1. To prepare the pork, combine all the ingredients in a bowl, toss to coat well, then cover and set aside at cool room temperature for 30 minutes.
  2. Combine the soy sauces, oyster sauce, sugar and stock in a bowl and stir to combine well. Set aside.
  3. Cook the noodles in a saucepan of boiling water for 5 minutes (or according to the packet instructions), or until softened. Drain in a colander, then toss the noodles with a little of the vegetable oil to prevent them from sticking together.
  4. Meanwhile, heat half of the oil in a wok over a medium–high heat, add the cabbage and garlic and stir-fry for 4 minutes, or until the cabbage has softened. Remove to a bowl. Heat the remaining oil in the wok, then add the pork mixture and stir-fry for 3–4 minutes, or until the pork is cooked through. Return the cabbage to the wok, then add the noodles and the soy sauce mixture and cook, tossing the wok, for 2–3 minutes, or until everything is well combined and heated through. Divide among four bowls and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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