SHANGHAI STIR-FRIED CHUNKY NOODLES
This Shanghainese dish is made with thick, bouncy noodles like fresh Japanese udon, which are given a dark caramel tint by soy sauce and freshened up with barely cooked greens. Pork slivers make a delicious addition, but vegetarians may omit them and still enjoy the dish. In Shanghai, the greens will be the tenderest little sprouts of green bok choy, known as "chicken feather greens"; at home I often use baby spinach because the leaves need to be tender enough to wilt quickly in the heat of the wok. According to some accounts, the recipe was developed by Shanghainese immigrants in Hong Kong. This is a meal in one dish and makes a quick, satisfying lunch. It serves 2 as a meal, 4 or more if served with other Chinese dishes.
Provided by Food Network
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Cut the pork evenly into thin slices, then into slivers. Add the marinade ingredients and mix well.
- Bring a pan of water to the boil. Add the noodles and cook for 2 minutes (fresh Shanghai and udon noodles are already half-cooked when you buy them, which is why this doesn't take long). Turn the cooked noodles into a colander and cool under the cold tap. Shake them dry. Drip over 1/2 tablespoon oil and stir in thoroughly to prevent sticking.
- Heat 1 tablespoon of the oil in a seasoned wok over a high flame. Add the pork strips and stir-fry swiftly to separate them. When they are just cooked, remove from the wok and set aside. Clean and re-season the wok if necessary, then return it to a high flame with the remaining oil. Add the noodles and stir-fry until piping hot, adding both soy sauces and seasoning with salt and pepper. Add the bok choy or spinach and continue to stir-fry briefly until wilted. Finally, stir in the pork. Serve.
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
CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS
Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 20
Steps:
- Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
- Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
- Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
- In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
- Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium
TERIYAKI SALMON STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2-3 servings
Number Of Ingredients 9
Steps:
- In a glass baking dish combine the teriyaki sauce, sesame oil, ginger and garlic. Add the salmon cubes and toss to coat. Let sit for 10 minutes. Heat oil in large skillet or wok until it is just smoking.
- Stir in the mushrooms and toss to cook quickly. Add the salmon and continue to toss and cook for another 1 minute. Add cooked broccoli and toss to coat. Pour in the remaining marinade from the salmon and sprinkle in the sesame seeds. Serve immediately with rice.
KIMCHI, ENOKI, AND TOFU STIR-FRY
A flavorsome vegetable and tofu dish. Kimchi is cooked with bamboo shoots, baby corn, enoki mushrooms, and tofu in a bonito-flavored soup stock. Delicious when served with rice.
Provided by tonytsang
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over high heat. Add garlic and stir-fry until fragrant, 2 to 3 minutes. Stir in onion and salt and cook until soft and translucent, 3 to 4 minutes. Add kimchi and stir-fry until fragrant, 2 to 3 minutes. Add bamboo shoots and baby corn, stir well.
- Add just enough hot water to the skillet to cover the ingredients 1/2 way up. Cook until heated through, 1 to 2 minutes. Stir in dashi granules, vinegar, chile pepper, and salt. Add enoki mushrooms and tofu. Gently stir and cook until heated through, 1 to 2 minutes. Drizzle with sesame oil just before serving.
Nutrition Facts : Calories 225.7 calories, Carbohydrate 16.7 g, Fat 12.3 g, Fiber 6.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1090.9 mg, Sugar 6.6 g
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
SALMON WITH SESAME, SOY & GINGER NOODLES
This simple, Asian-inspired fish and fried noodle dish makes a perfect casual, mid-week supper
Provided by Ren Behan
Categories Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
- Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
- In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.
Nutrition Facts : Calories 749 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 4 milligram of sodium
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