Shanghai Noodles

Shanghai Noodles

Not sure what my deal is the past few weeks with my pasta dishes! Oh well, more working out, I suppose.

Anywho... this dish was pretty dang tasty. I used fresh Udon noodles I bought at the asian market. They were great! I also added some Bok Choy. The great thing about this recipe is the veggies you can add. This would be great with Broccoli or asparagus, snap peas etc... I like to add more that way I eat a smaller portion of noodles etc.

The one thing I would change next time is to add a little spice. We added some spicy chili oil. Some other ideas would be just red pepper flakes or Mongolian Fire Oil.. whatever is to your liking.

The other thing I did differently, this was an accident, I bought a teriyaki marinated pork tenderloin... it worked out fine though, just added some more flavor.

I did not cut the sauce as she suggests if you're using fresh noodles. I like mine saucy!

Overall, great meal, the pork tenderloin is a great choice for meat. This will definitely go onto our "make again" list.

Enjoy

Author: The Daring Gourmet

Prep time:  10 mins

Cook time:  5 mins

Total time:  15 mins

Serves: 4

 

Ingredients

• ½ cup dark soy sauce
• ¼ cup oyster sauce (inexpensive and can be purchased in any Asian store) (vegan: use hoisin sauce)
• 2 tablespoons sugar
• 1½ tablespoons fresh ginger, finely minced
• 1 lb pork tenderloin, sliced thinly (vegetarian/vegan: use tofu following directions from Kung Pao Chicken recipe at http://www.daringgourmet.com/2013/01/08/30/)
• 1 lb thick round egg noodles, cooked according to package instructions (fresh noodles are even better, in which case cut the sauce in half because the fresh noodles weigh more) (vegans: use wheat noodles)
• 2 tablespoons vegetable or peanut oil
• 4 cloves garlic, sliced thinly
• 6 green onions, cut into 1-inch pieces and then julienned lengthwise (keep green and white parts separate)
• ½ head Napa cabbage, thinly sliced (white and pale green parts kept separate)
• 1½ tablespoons cornstarch dissolved in 1 cup chicken stock
• 1½ tablespoons sesame oil
• Ground white pepper to taste

Instructions

1. To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved. Place the pork in the marinade and let sit for 10 minutes.
2. Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done (set the reserved marinade aside). Remove the pork and set aside. Next fry the white parts of the cabbage and green onions along with the garlic for 30 seconds or until tender. Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and the green parts of the cabbage and green onions. Cook for 30 seconds. Add the noodles and stir until combined. Add white pepper to taste. Serve immediately.