SHANGHAI NOODLES (CU CHAO MIAN)
Easy, quick and incredibly delicious, these Chinese fried noodles are street food at its best!
Provided by Kimberly Killebrew
Categories Main Course
Time 15m
Number Of Ingredients 15
Steps:
- 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. Drain and reserve the marinade for later.
- Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done. 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.
Nutrition Facts : Calories 734 kcal, Carbohydrate 94 g, Protein 40 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 168 mg, Sodium 488 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SHANGHAI NOODLES
Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce (recipe 44750). Or you can add meat to the dish for a one-dish meal.
Provided by papergoddess
Categories One Dish Meal
Time 15m
Yield 2 Main course servings, 4 serving(s)
Number Of Ingredients 8
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.
CHINESE PORK 'N' NOODLES
I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
SHANGHAI STIR-FRIED CHUNKY NOODLES
This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color. Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting. To season, heat the wok on high, turn off the flame and use a paper towel to wipe the interior with vegetable oil. Repeat if necessary. A deep frying pan with high sides will work for this recipe if you don't have a wok.
Provided by Sara Bonisteel
Categories noodles, main course
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 9 grams, Carbohydrate 89 grams, Fat 12 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 594 milligrams, Sugar 4 grams, TransFat 0 grams
STIR-FRIED SHANGHAI NOODLES
Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors.
Provided by AvelaineS
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 53.3 g, Cholesterol 68.7 mg, Fat 16.2 g, Fiber 3.6 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 1031.9 mg, Sugar 9.2 g
SHANGHAI FRIED NOODLES WITH PORK OR CHICKEN
Make and share this Shanghai Fried Noodles With Pork or Chicken recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
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