Best Pork Shanghai Noodles Recipes

Shanghai Fried Noodles With Pork or Chicken image

Provided by littleturtle

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

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

Steps:

Drop noodles into boiling water, and cook about 4 minutes.
Add cold water, and bring to boil for 1 minute.
Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
Cut meat crosswise and julienne.
Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
Stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400F until meat changes color (about 2 minutes).
Add other tablespoon light soy sauce and sugar, remove, and keep warm.
In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok.
Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir).
Let noodles brown on bottom (about 5 minutes), then turn noodle cake over.
Brown other side in same manner, and remove to warm platter.
Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce.
Stir-fry until thoroughly heated.
Thicken with dissolved cornstarch.
Pour over noodles, and wipe out wok.
Heat 1 tablespoon oil in wok until smoking hot (400F).
Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
Arrange spinach around mound of covered noodles.

Soft Fried Shanghai Spicy Noodles with Shredded Pork image

Provided by Olha7397

Categories Asian

Time 26m

Yield 2-4 serving(s)

Number Of Ingredients 21

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

Steps:

Combine ingredients for marinade.
Add pork and marinate for 30 minutes.
Mix seasoning liquid (soy sauce, water, sesame oil, oyster sauce, chilli paste, sugar, mirin, and cornstarch) and set beside wok.
Heat wok on high heat for 3 minutes and add oil.
Immediately add garlic and ginger, then all the vegetables except green onions and bean sprouts.
Toss and add 1 Tbsp.
water, cover and cook until vegetables are soft, about 1 minute.
Remove lid, then push vegetables to side of wok and add pork.
Cook until no pink remains, then add green onions and bean sprouts, tossing for a few seconds.
Add cooked noodles, toss to mix then stir seasoning liquid to combine cornstarch.
Add to noodles.
Continue tossing for 2 minutes or until completely mixed and sauce is absorbed.
Serve immediately.
Serves 2 to 4.
A Basketful of Favorites.

Nutrition Facts : Calories 920.5, Fat 36.6, SaturatedFat 6.9, Cholesterol 170.6, Sodium 1270, Carbohydrate 104.5, Fiber 7.7, Sugar 11.6, Protein 44.4

Shanghai Fried Noodles With Pork or Chicken image

Provided by @MakeItYours

Number Of Ingredients 19

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

Steps:

Drop noodles into boiling water, and cook about 4 minutes.
Add cold water, and bring to boil for 1 minute.
Rinse with cold running water, drain, mix with sesame seed oil, and set aside.
Cut meat crosswise and julienne.
Mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
Stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400F until meat changes color (about 2 minutes).
Add other tablespoon light soy sauce and sugar, remove, and keep warm.
In clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400F for 2 minutes, remove, and wipe out wok.
Heat 3 tablespoons oil in wok, and add noodles (Do NOT stir).
Let noodles brown on bottom (about 5 minutes), then turn noodle cake over.
Brown other side in same manner, and remove to warm platter.
Heat 1 tablespoon oil in wok, and add pork, cabbage, and dark soy sauce.
Stir-fry until thoroughly heated.
Thicken with dissolved cornstarch.
Pour over noodles, and wipe out wok.
Heat 1 tablespoon oil in wok until smoking hot (400F).
Wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
Arrange spinach around mound of covered noodles.

Pork Shanghai Noodles image

Provided by Diana Adcock @Anaid

Categories Pork

Number Of Ingredients 15

2 tablespoon(s) vegetable oil
1/2 cup(s) tamari
4 tablespoon(s) hoisin sauce
4 tablespoon(s) white sugar
2 tablespoon(s) fresh ginger root, minced
1 pound(s) pork butt (usually 1 thick cut steak) thinly sliced
4 clove(s) garlic sliced thin
1 large head bok choy, thinly sliced
6 - green onions cut into 1/2 inch pieces
1 pound(s) fresh round chinese noodles (in my area that would be amish)
2 tablespoon(s) vegetable oil
2 tablespoon(s) cornstarch
1 cup(s) chicken stock
1 1/2 tablespoon(s) sesame oil
1 teaspoon(s) white pepper

Steps:

In a medium mixing bowl whisk together the tamari, hoisin, sugar, and ginger, until the sugar has dissolved.
Divide, reserving half of the marinade.
To the mixing bowl add the pork slices.
Cover and let marinate for 1 hour.
Thinly slice the garlic and cabbage and set aside.
Cut the green onions into 1/2 inch pieces, set aside.
In a measuring cup dissolve the cornstarch into the chicken stock.
Cook the noodles according to package directions, drain.
Add the oil to a wok (or heavy skillet) over high heat.
Drain the pork and when HOT fry the pork for 1 minute, until browned.
Add garlic, bok choy, and green onions, stir-fry for 30 seconds.
Add reserved marinade, sesame oil, pepper, chicken stock/cornstarch mixture, cook for 30 seconds.
Remove from heat, adding the noodles.
Stir until well combined.
Divide between 4 bowls and serve hot.