Shanghai Stir-fried Noodles with Pork
In its original form, this recipe calls for pork tenderloin. I did not happen to have pork tenderloin on hand, but I did have some ground pork. I made the substitution and it came out fine. Wanting to make this dish less meat-centric, I also used tofu. If you do not use tofu, you may want to increase the amount of pork to one pound.
Shanghai noodles are thick, soft, fresh noodles that you can find in the refrigerated section of your local Asian market.
Shanghai Stir-fried Noodles with Pork
Adapted from a recipe by Rhonda Parkinson
Serves 4
Cook Time: 40 minutes
marinade:
2 tablespoons soy sauce or tamari (use gluten-free soy sauce for a gluten-free version)
1/2 green onion
2 teaspoons cornstarch
8 ounces ground pork
1 lb firm tofu, cubed
1 pound fresh Shanghai noodles (use rice noodles for a gluten-free version)
1 tablespoon sesame oil
sauce:
6 tablespoons soy sauce or tamari (use gluten-free soy sauce for a gluten-free version)
2 teaspoon granulated sugar
2 teaspoons rice wine
2 teaspoons rice vinegar
1 cup mushrooms, chopped
2 cups shredded Napa cabbage
2 teaspoons minced ginger
2 green onions, sliced
2 tsp cornstarch dissolved in 2 Tblsp warm water
8 tablespoons oil for stir-frying, as needed
Add the marinade ingredients (soy sauce, green onion and cornstarch) to the pork. Marinate the pork for 20 minutes.
While the pork is marinating, cook the noodles according to package directions. They should be tender, but still firm. Drain the noodles, rinse with cold water, drain again, and toss with the sesame oil.
In a small bowl, stir together the sauce ingredients (soy sauce, sugar, rice wine, vinegar). Wash and finely shred the cabbage. Mince the ginger and slice the green onion.
In a heavy frying pan or a wok, heat 3 tablespoons oil over medium-high to high heat. When the oil is hot, add the ginger and green onion. Stir-fry until aromatic (about 30 seconds). Add the pork. Stir-fry until nearly cooked through. Remove meat mixture to a plate and keep warm.
Add 3 tablespoons oil to the frying pan. When the oil is hot, add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 - 8 minutes). Flip over and brown the other side. Remove to a plate and keep warm.
Heat 2 tablespoons oil to the frying pan. When the oil is hot, add the tofu cubes. Fry for 4-5 minutes. Add the mushrooms and fry for 2 minutes. Add the cabbage and fry for another 2 minutes. Add the cooked pork.
Pour in the sauce and bring to a boil. Thicken the sauce with the cornstarch and water mixture. Pour over the noodles and serve hot.
Shanghai noodles are thick, soft, fresh noodles that you can find in the refrigerated section of your local Asian market.
Shanghai Stir-fried Noodles with Pork
Adapted from a recipe by Rhonda Parkinson
Serves 4
Cook Time: 40 minutes
marinade:
2 tablespoons soy sauce or tamari (use gluten-free soy sauce for a gluten-free version)
1/2 green onion
2 teaspoons cornstarch
8 ounces ground pork
1 lb firm tofu, cubed
1 pound fresh Shanghai noodles (use rice noodles for a gluten-free version)
1 tablespoon sesame oil
sauce:
6 tablespoons soy sauce or tamari (use gluten-free soy sauce for a gluten-free version)
2 teaspoon granulated sugar
2 teaspoons rice wine
2 teaspoons rice vinegar
1 cup mushrooms, chopped
2 cups shredded Napa cabbage
2 teaspoons minced ginger
2 green onions, sliced
2 tsp cornstarch dissolved in 2 Tblsp warm water
8 tablespoons oil for stir-frying, as needed
Add the marinade ingredients (soy sauce, green onion and cornstarch) to the pork. Marinate the pork for 20 minutes.
While the pork is marinating, cook the noodles according to package directions. They should be tender, but still firm. Drain the noodles, rinse with cold water, drain again, and toss with the sesame oil.
In a small bowl, stir together the sauce ingredients (soy sauce, sugar, rice wine, vinegar). Wash and finely shred the cabbage. Mince the ginger and slice the green onion.
In a heavy frying pan or a wok, heat 3 tablespoons oil over medium-high to high heat. When the oil is hot, add the ginger and green onion. Stir-fry until aromatic (about 30 seconds). Add the pork. Stir-fry until nearly cooked through. Remove meat mixture to a plate and keep warm.
Add 3 tablespoons oil to the frying pan. When the oil is hot, add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 - 8 minutes). Flip over and brown the other side. Remove to a plate and keep warm.
Heat 2 tablespoons oil to the frying pan. When the oil is hot, add the tofu cubes. Fry for 4-5 minutes. Add the mushrooms and fry for 2 minutes. Add the cabbage and fry for another 2 minutes. Add the cooked pork.
Pour in the sauce and bring to a boil. Thicken the sauce with the cornstarch and water mixture. Pour over the noodles and serve hot.