Pork Shanghai Noodles Recipes

Steps:

• Cut the pork evenly into thin slices, then into slivers. Add the marinade ingredients and mix well.
• Bring a pan of water to the boil. Add the noodles and cook for 2 minutes (fresh Shanghai and udon noodles are already half-cooked when you buy them, which is why this doesn't take long). Turn the cooked noodles into a colander and cool under the cold tap. Shake them dry. Drip over 1/2 tablespoon oil and stir in thoroughly to prevent sticking.
• Heat 1 tablespoon of the oil in a seasoned wok over a high flame. Add the pork strips and stir-fry swiftly to separate them. When they are just cooked, remove from the wok and set aside. Clean and re-season the wok if necessary, then return it to a high flame with the remaining oil. Add the noodles and stir-fry until piping hot, adding both soy sauces and seasoning with salt and pepper. Add the bok choy or spinach and continue to stir-fry briefly until wilted. Finally, stir in the pork. Serve.

Steps:

• Cut the pork evenly into 1/4-inch slices, then into 1/8-inch slivers.
• In a small bowl, combine 1/2 teaspoon light soy sauce, the Shaoxing wine, the cornstarch and 1 tablespoon cold water and mix well. Add pork and marinate until ready to cook.
• Bring a large, deep pot of water to a boil. Add noodles and cook for 2 minutes. Turn the cooked noodles into a colander and rinse with cold water. Shake them dry and toss with a splash of oil, stirring thoroughly to prevent sticking.
• In a small bowl, combine remaining light soy sauce, the dark soy sauce and the chicken stock and set aside. Heat 1 tablespoon oil in a large, seasoned wok over high heat until oil just begins to smoke. Add pork, leaving the marinade behind, and stir-fry swiftly to separate. When they are just cooked, remove from wok and set aside.
• Clean and re-season the wok, if necessary, then return it to high heat with the remaining oil. Add noodles and soy sauce mixture and stir-fry until piping hot. Add bok choy or spinach and continue to stir-fry briefly until wilted. Stir in the pork and season to taste with salt and white pepper. Serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
• Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

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.

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.
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Steps:

• Cook pasta according to package directions;drain.
• Heat oil and sesame oil in skillet.
• Saute cabbage and green onion for about 5 minutes.
• Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.