Soft Fried Shanghai Spicy Noodles with Shredded Pork |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This dish uses fresh thick Cantonese or Shanghai egg noodles. They must first be boiled for three to five minutes, drained, then tossed with a little sesame oil to prevent them from sticking. Ingredients:
1 teaspoon soy sauce |
1 teaspoon sesame oil |
1 teaspoon cornstarch |
1/2 lb pork tenderloin, shredded |
1 tablespoon soy sauce |
2 tablespoons water |
1 teaspoon sesame oil |
1 teaspoon oyster sauce |
1/2 teaspoon chilli paste with soybeans |
1 teaspoon sugar |
1 teaspoon mirin, rice wine or 1 teaspoon dry sherry |
1 teaspoon cornstarch |
3 tablespoons vegetable oil |
2 cloves garlic, chopped |
1/2 tablespoon minced ginger |
1 onion, cut into 16 segments |
1 large carrot, shredded |
1 stalk celery, shredded |
2 whole green onions, cut into 1 inch pieces |
1/4 lb bean sprouts |
1/2 lb thick cantonese noodles or 1/2 lb shanghai noodles, cooked |
Directions:
1. Combine ingredients for marinade.
2. Add pork and marinate for 30 minutes.
3. Mix seasoning liquid (soy sauce, water, sesame oil, oyster sauce, chilli paste, sugar, mirin, and cornstarch) and set beside wok.
4. Heat wok on high heat for 3 minutes and add oil.
5. Immediately add garlic and ginger, then all the vegetables except green onions and bean sprouts.
6. Toss and add 1 Tbsp.
7. water, cover and cook until vegetables are soft, about 1 minute.
8. Remove lid, then push vegetables to side of wok and add pork.
9. Cook until no pink remains, then add green onions and bean sprouts, tossing for a few seconds.
10. Add cooked noodles, toss to mix then stir seasoning liquid to combine cornstarch.
11. Add to noodles.
12. Continue tossing for 2 minutes or until completely mixed and sauce is absorbed.
13. Serve immediately.
14. Serves 2 to 4.
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