Shanghai Fried Noodles
This is one of our must haves when we dine in a Shanghainese restaurant. I especially love the chewy texture of these thick noodles. If you cannot find Shanghainese noodles, a good substitute is udon. You can also sub other vegetables in place of the mushrooms and napa. Yue choy, bak choy and shredded carrot are all good alternatives.This recipe is quick and easy but it is important to get all your ingredients ready to go as the cooking part goes by really fast.
Servings: 4 servings
Ingredients
- 10 ounces pork shoulder or pork tenderloin
- 2 tablespoons avocado oil
- ½ onion sliced
- 2 cloves garlic minced
- 6 fresh shiitake mushrooms sliced
- ½ small napa cabbage or regular cabbage about 2-3 cups
- 1½ pound precooked Shanghai noodles or udon
- 2 stalks green onion cut into 2 inch pieces
- 1 teaspoon sesame oil
For the marinade
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- ⅛ teaspoon ground white pepper
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce sauce
- 1 teaspoon better than chicken bouillon
- 2 teaspoons sugar
- ¼ teaspoon ground white pepper
Instructions
- In a medium mixing bowl, combine pork and marinade ingredients. Let marinate while preparing the remaining ingredients.
- In a small bowl, combine the ingredients for the sauce. Set aside.
- In a wok or large frying pan on medium high heat, add 1 tablespoon avocado oil. Add pork and let sear for about a minute before moving around. Sauté until just cooked through.
- Add another tablespoon of avocado oil, if needed. Add the onion and saute for 1-2 minutes. Add garlic and cook for 30 seconds, until fragrant.
- Add mushrooms and napa cabbage and cook 2-3 minutes until cabbage has wilted.
- Add noodles and sauce and toss well. Heat the noodles through and let the residual moisture evaporate. Turn off the heat. Add green onion, sesame oil.