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Shanghai Fried Noodles With Pork or Chicken
Time: 30 mins
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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