Shanghai Fried Noodles With Pork or Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Quick and wonderful oriental dish. 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:
1. Drop noodles into boiling water, and cook about 4 minutes.
2. Add cold water, and bring to boil for 1 minute.
3. Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
4. Cut meat crosswise and julienne.
5. Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
6. Stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400F until meat changes color (about 2 minutes).
7. Add other tablespoon light soy sauce and sugar, remove, and keep warm.
8. In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok.
9. Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir).
10. Let noodles brown on bottom (about 5 minutes), then turn noodle cake over.
11. Brown other side in same manner, and remove to warm platter.
12. Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce.
13. Stir-fry until thoroughly heated.
14. Thicken with dissolved cornstarch.
15. Pour over noodles, and wipe out wok.
16. Heat 1 tablespoon oil in wok until smoking hot (400F).
17. Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
18. Arrange spinach around mound of covered noodles.
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