Shanghaifriednoodleswithporkorchicken Recipes

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.

Steps:

• In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.

Steps:

• Cook noodles in a large pot of salted boiling water according to package instructions. Drain and divide among 4 bowls.
• Meanwhile, in another pot, bring broth to a simmer over medium-high heat. Add ginger, lemongrass, white and light green scallions, shitake mushrooms, and squash. Reduce heat to medium-low to maintain a simmer. Cook until squash is crisp-tender and easily pierced with the tip of a knife, 8 to 10 minutes. Discard ginger and lemongrass. Stir in broccoli and bok choy; continue cooking just until broccoli darkens slightly and is crisp-tender, about 5 minutes. Remove from heat; stir in 3 tablespoons each soy sauce and fish sauce, and 1 tablespoon vinegar.
• Divide soup and vegetables evenly among noodle bowls. Top with dark green scallion tops, eggs, and chicken or pork, if using. Serve with herbs and lime.

Steps:

• Toast the peppercorns in a dry pan for 30 to 60 seconds
• Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
• Place the chicken in a bowl with the oyster sauce and soy sauce
• Stir together and let stand 15 minutes
• Bring a large pot of water to a boil
• Cook according to directions on package, drain, rinse and drain again
• Preheat the oven to 375*F
• Toast the cashews in the oven for 5 to 7 minutes until golden
• Coarsley chop and set aside
• Place a wok or wide skillet over high heat until hot
• Add the peanut oil and swirl the pan to coat the bottom and sides with oil
• Add the ginger and garlic and cook until fragrant, about 10 seconds
• Add the chicken and stir fry for 2 minutes
• Add the bell pepper and mushrooms, and cook for 1 minute
• Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
• Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
• Cook, gently tossing, until heated through
• Sprinkle the cilantro and mint on top
• Serve!