Shanghai Fried Noodles (上海炒面)

My first attempt at frying noodles was a bit of a disaster cos the noodles were mushy cos I cooked them a tad too long luckily it was still edible but not worth posting about. Since I had the brown rice noodles – I wondered if they could be used for frying so after checking out some recipes, I decided on this one since it looked simple and I had all the ingredients on hand. I used 4 pieces of my brown rice noodles instead of the 500 gm white noodles / Udon etc – so my noodles turned out a tad salty

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Ingredients

  • 120 gm pork sliced to bite size pieces
  • 1 tsp minced garlic
  • 500 gm shanghai white noodles / udon
  • 150 gm cabbage shredded
  • 1 -2 tsp chili bean sauce (optional)

Marinate for pork 

  • 1 tsp light soya sauce
  • 1/2 tsp corn starch
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • Dash of white pepper
  • Dash of sesame oil

Noodle sauce 

  • 1 tbsp light soya sauce
  • 2 tbsp dark soya sauce
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 3 tbsp chicken stock or water
  • Dash of sesame oil

Steps

  1. Marinate pork for 20 mins or longer
  2. Cook noodles according to instruction until noodles are soft but still firm. Drain and rinse with cold water then set aside
  3. Heat oil in pan and stir fry marinated pork until cooked and set aside
  4. Add garlic and fry until fragrant and add in the shredded cabbage and fry until soften and add in noodles. Pour the sauce over and stir to coat the noodles evenly. Add in pork and chili bean sauce
  5. Stir fry to combine and serve

 

Recipe from Christine’s Recipes

http://en.christinesrecipes.com/2013/02/shanghai-fried-noodles.html#more

 

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