Noble House Shanghai Steak Noodles Recipes

GINGER GARLIC STEAK AND NOODLE SALAD

Steps:

• For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
• Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
• For the salad: Cook the udon noodles according to the package instructions.
• In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
• In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
• Divide the salad and steak among plates. Serve with lime wedges.

SHANGHAI NOODLES (CU CHAO MIAN)

Steps:

• In a medium bowl, season pork with salt and pepper.
• In a separate medium bowl, whisk together all the ingredients for the sauce--water, soy sauce, sesame oil, oyster sauce, dark soy sauce, wine, sugar, pepper, corn starch, and Sriracha. Set aside.
• Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.
• Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
• Mix in cabbage and stir-fry until tender.
• Add in noodles, breaking up strands if necessary and pour sauce on top.
• Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.
• Remove from heat and garnish with sesame seeds.

NOBLE HOUSE LONG LIFE NOODLES

Steps:

• Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.
• Mix wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.
• Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.
• Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.
• Heat 2 teaspoons oil in pan. Add garlic and stir-fry 10 seconds or until fragrant. Add pork mixture and stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.
• Wipe pan clean with paper towels then return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan and stir-fry 1 minute. Add pork mixture and stir to combine. Cook 1 minute or until hot.

STEAK 'N' NOODLES

Steps:

• Cut meat into 1-inch squares.
• Brown meat in hot shortening in a large saucepan or deep skillet.
• Transfer meat to a casserole or small roasting pan.
• To the pan, add water and gravy mix.
• Bring to boiling, stirring constantly.
• Stir in onion, brown sugar, vinegar, Worcestershire sauce, ginger, and bay leaf.
• Season to taste with salt and pepper.
• Pour sauce over meat in casserole, and cover.
• Bake at 350 degrees F for 1 1/2 hours.
• Serve over hot cooked noodles.

NOBLE HOUSE HAPPY FAMILY

Steps:

• Heat the oil in a large frying pan over medium heat. Put the sliced onion in the frying pan, and cook for a few minutes.
• Add the chicken strips, and cook for 1 minute. Add the pork strips, and cook for 1 minute. Add the beef strips, and cook for 1 minute. Add the lobster pieces, shrimp and scallops, mix well and cook for 2 minutes.
• Add the broccoli pieces and baby corn; cook for 1 minute. Add the red and green pepper. Increase the heat to medium-high; cook and stir for about 10 minutes.
• Sprinkle in the sugar and salt. Dissolve the cornstarch in water, and pour into the frying pan along with the soy sauce and shaoxing wine. Cook and stir until the sauce thickens.

NOBLE HOUSE SHANGHAI STEAK NOODLES

Steps:

• Combine the hoisin, orange juice and soy sauce with a whisk and reserve.
• In a small bowl, combine ginger, chili flakes and garlic with 2 tablespoons vegetable oil. Add salt and pepper to the mixture and combine well.
• Add rib eye steaks to marinade and refrigerate for 2 or more hours, up to 24 hours.
• While steaks are marinating, blanch the noodles and broccoli. Bring large pot of water to a boil. Place the broccoli in the pot and cook for about 4 minutes at a slow boil.
• Drain quickly and pour broccoli into prepared ice water bath to stop the cooking process. Let sit in ice bath for a couple minutes until chilled. Drain and refrigerate covered until ready to use.
• In the same pot, boil more water then cook noodles until al dente, about 5 or 6 minutes. Remove and pour into colander.
• Once the excess water is removed, place the noodles on a sheet tray, and lightly coat with vegetable oil, being sure to move the noodles to prevent them from sticking. Let cool to room temperature, moving occasionally. Refrigerate covered until ready to use.
• When ready to cook, remove beef, noodles and broccoli from refrigerator and allow to come to room temperature for about 5 minutes before cooking. Season beef with salt and pepper.
• In a very hot oiled sauté pan, place the steaks and let cook for 5 minutes on each side (to medium-rare).
• While the steaks are cooking, place 1 tablespoon of vegetable oil in a warm sauté pan and sweat the onions with 1 teaspoon of garlic, ginger and chili flakes. Once the onions are translucent, add the white wine and allow to reduce by ¾.
• Add hoisin mixture and stir. Let simmer for 3-4 minutes then add noodles.
• Toss the noodles with the sauce and allow the noodles to get hot, about 4 minutes. Add the blanched broccoli and continue to cook until noodles and broccoli are hot. Add the butter and continue to toss until noodles and broccoli are coated.
• Divide the noodles onto four separate plates. Place the beef on a cutting board and cut into thin strips. Lay the rib eye slices on top of the noodles.