Shanghai Fried Noodles
When diving into the delicious world of Shanghai fried noodles, it’s essential to think about what will complement this dish perfectly
Equipment
- Skillet
- Bowl
Ingredients
For the Pork & Marinade (omit for vegetarian option):
- 6 ounces boneless pork shoulder, butt, or loin, thinly sliced into strips
- 1/4 teaspoon freshly grated ginger
- 1/8 teaspoon granulated sugar
- 1 teaspoon Shaoxing rice wine or dry cooking sherry
- 3/4 teaspoon cornstarch
- 1/2 teaspoon light soy sauce
- 1/8 teaspoon dark soy sauce
For the Rest of the Dish:
- 1 small garlic clove minced
- 8 shiitake mushrooms fresh or rehydrated dried, thinly sliced
- 3 tablespoons neutral oil vegetable, canola, or avocado oil, divided
- 1 pound Japanese-style udon noodles
- 2 1/2 teaspoons dark soy sauce
- 2 1/2 teaspoons light soy sauce
- 1/4 teaspoon brown sugar replaces regular sugar for a deeper sweetness
- 1 bunch choy sum or baby bok choy
Instructions
Step 1: Marinate the Pork
- In a bowl, combine the pork slices with ginger, sugar, Shaoxing rice wine, cornstarch, light soy sauce, and dark soy sauce. Mix well and set aside for about 15 minutes. This marinating process infuses the pork with flavor and tenderizes it.
Step 2: Prepare the Noodles
- While the pork is marinating, cook the udon noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside. The cold water will keep the noodles from becoming gummy.
Step 3: Stir-Fry the Pork
- Heat one tablespoon of neutral oil in a wok or large skillet over medium-high heat. Once hot, add the marinated pork in a single layer. Sauté until lightly browned and cooked through, about 3 to 5 minutes. Remove the pork and set it aside.
Step 4: Sauté the Vegetables
- In the same skillet, add another tablespoon of oil. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Add the shiitake mushrooms and cook until tender, roughly 2 minutes.
Step 5: Combine Everything
- Return the pork to the wok, followed by the cooked udon noodles. Pour in the dark and light soy sauces and add brown sugar. Toss everything together gently, ensuring that all the ingredients are well mixed and the noodles are heated through.
Step 6: Add the Greens
- Finally, toss in the choy sum or baby bok choy. Stir-fry for an additional 1 to 2 minutes until the greens are wilted but still vibrant. The bright green vegetables add not just color but also nutrients to the dish.
Step 7: Serve and Enjoy!
- Serve your Shanghai fried noodles hot. Feel free to garnish with sliced green onions or sesame seeds for an extra touch.
Notes
- Choose the Right Noodles: Stick to udon or similar thick noodles for that perfect chewiness.
- Do Not Overcrowd the Pan: Cooking in batches prevents the pork from steaming and ensures it gets a nice sear.
- Prep Ingredients Ahead: Chop and prepare all ingredients before you start. Stir-frying goes quickly, and you'll want everything at hand.
- Heat Control: Maintain medium-high heat to achieve a good stir-fry. Too low, and the ingredients steam instead of crisping up.
- Customize the Veggies: Feel free to swap in other vegetables you love, like bell peppers or carrots. Just ensure the textures are similar to keep the dish balanced.
Nutrition
Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gFiber: 3g
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