SHANGHAI FRIED NOODLES WITH PORK OR CHICKEN

Shanghai Fried Noodles With Pork or Chicken image

Make and share this Shanghai Fried Noodles With Pork or Chicken recipe from Food.com.

Provided by littleturtle

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

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

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.

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