Shanghai Style Fried Noodles with Chicken or Pork Recipe
Fried noodles with vegetables and either chicken or pork. It is quite easy to make even through there are a few steps involved.
Available in 400 g packages, cooked thick yellow miki noodles are ready to use – and the perfect amount for two. If you can't find them, use Shanghai-style noodles instead (see Tip), but you'll only need half the package.
Ingredients:- for Shanghai noodles
- 4 boneless skinless chicken thighs
- 1 tbsp (15 mL) sodium-reduced soy sauce
- 1 tbsp (15 mL) Chinese rice wine or dry sherry, (optional)
- 1-1/2 tsp (7 mL) cornstarch
- 2 green onions
- 1 sweet green pepper
- 2 tbsp (30 mL) vegetable oil
- 1 garlic clove, minced
- 1 cup (250 mL) shredded cabbage
- 1 pinch granulated sugar
- 1 pinch salt
- 1 pkg (400 g) precooked miki noodles
- 2 tbsp (30 mL) hoisin sauce
- 1-1/2 tsp (7 mL) sesame oil
Preparation:-
Cut chicken into 1-inch (2.5 cm) cubes; place in bowl. Add soy sauce, rice wine (if using) and cornstarch; toss to coat. Marinate for 30 minutes.
Meanwhile, slice white parts of green onions into 1-inch (2.5 cm) lengths; thinly slice green parts. Set aside separately. Cut green pepper into quarters; thinly slice on diagonal. Set aside.
In wok or large skillet, heat half of the oil over medium-high heat; stir-fry garlic and white parts of onions until fragrant, about 1 minute. Add chicken mixture; stir-fry until juices run clear when chicken is pierced, about 3 minutes. Scrape into bowl.
Add remaining oil to wok; stir-fry cabbage, green pepper, sugar and salt for 1 minute. Add 1/4 cup (50 mL) water; cover and steam until water evaporates and cabbage is tender, about 3 minutes.
Add noodles, hoisin sauce and sesame oil, tossing to coat. Return chicken mixture to pan along with green parts of onions; cook until heated through.
Additional information : Tip: Shanghai-style noodles are white uncooked wheat noodles found in many Asian grocery stores. They must be cooked and rinsed before using. Half a 454 g pkg will be enough for this recipe.
Ingredients:- Noodles with Chicken or Pork
- 230g fresh Chinese noodles
- 120ml cold water
- 1 tablespoon sesame seed oil
- 230g chicken or pork tenderloins
- 2 tablespoons light soy sauce
- 1 tablespoon cornflour
- 1 spring onion, diced
- 1 clove of garlic, finely sliced
- 2 pinches ginger powder
- 130ml oil
- 1 teaspoon sugar
- 1/4 cabbage thinly sliced
- 650g frozen stir fry vegetables
- 1 tablespoon dark soy sauce
- 2 teaspoons cornflour, dissolved in
- 1 tablespoon water
Directions:-
- Place 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 oil and set aside.
- Cut meat across the grain then julienne.
- Mix with half the light soy sauce and cornflour.
- Stir fry spring onions, garlic, ginger and meat in 2 tablespoons heated oil until meat is cooked.
- Add other half of the light soy sauce and sugar; remove and keep warm.
- In clean wok stir-fry cabbage in 2 tablespoons heated oil for 2 minutes. Add frozen vegetables and heat until just defrosted; remove and wipe out wok
- Heat 3 tablespoons oil in wok and add noodles; do not stir
- Let noodles brown on bottom then turn noodle cake over to brown other side in the same manner.
- In another wok heat 1 tablespoon of oil then add meat, cabbage, vegetables and dark soy sauce.
- Stir-fry until thoroughly heated.
- Thicken with dissolved cornflour then serve hot vegetables on the fried noodles.
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