Shanghai Pan-fried Noodles

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Description[edit]

Contributed by Catsrecipes Y-Group

  • Serves 4 - 6

Ingredients[edit]

Procedures[edit]

  1. Drop noodles into boiling water. Cook about 4 minutes. Add ½ cup of cold water. Bring to boil 1 minute. Rinse with cold running water. Drain. Mix with sesame seed oil. Set aside.
  2. Cut pork crosswise and julienne. Mix with 1 tablespoon of light soy sauce and cornstarch. Stir-fry scallion and pork in 2 tablespoons heated oil until meat changes colour. Add 1 tablespoon light soy sauce and sugar. Remove. Keep pork warm.
  3. In clean wok, stir-fry cabbage in 2 tablespoons heated oil 2 minutes. Remove. Wipe out wok.
  4. Heat 3 tablespoons of oil in wok. Add noodles. Do not stir. Let noodles brown on bottom (about 5 minutes). Turn noodle cake over. Brown other side in same manner. Remove to warm platter.
  5. Heat 1 tablespoon of oil in wok. Add pork and cabbage. Add dark soy sauce. Stir-fry until thoroughly heated. Thicken with dissolved cornstarch. Pour over noodles. Wipe out wok.
  6. Heat 1 tablespoon oil to smoking hot in wok. Wilt spinach. Add salt. Stir-fry quickly 10 seconds.
  7. Arrange spinach around mound of covered noodles. Serve with red wine vinegar.

Notes[edit]

May be prepared in advance through step 2, with vegetables cut up. Do not freeze.