Shanghai Style Noodles With Spicy Meat Sauce Recipes

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STIR-FRIED SHANGHAI NOODLES



Stir-Fried Shanghai Noodles image

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

1 (12 ounce) package fresh Chinese egg noodles
1 (8 ounce) package bean sprouts
2 tablespoons canola oil
1 chicken breast half, cut into matchstick-sized strips
2 stalks celery, cut into matchsticks
3 green onions, sliced into thin strips
2 cloves garlic, crushed
1 tablespoon XO sauce
4 ounces oyster mushrooms, cut into matchsticks
3 tablespoons mushroom-infused soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
½ cup unsalted chicken stock

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

SZECHUAN NOODLES WITH SPICY BEEF SAUCE



Szechuan Noodles With Spicy Beef Sauce image

Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

Provided by Sharon123

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger
1/2-1 1/2 teaspoon dry crushed red pepper (start off with just a little and work your way up)
2 tablespoons sesame oil
2 tablespoons cornstarch
3/4 cup beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
8 ounces vermicelli, cooked
1/2 cup sliced green onion

Steps:

  • Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
  • Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
  • Combine cornstarch and beef broth, whisking until smooth.
  • Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
  • Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
  • Stir in ground beef.
  • Toss with hot cooked pasta, and sprinkle with sliced green onions.
  • Yield: 4 servings.

SHANGHAI STYLE NOODLES WITH SPICY MEAT SAUCE



Shanghai Style Noodles With Spicy Meat Sauce image

An easy dish with a wonderful complex flavor! This recipe was in the Houston Chronicle about 15 years ago. The ingredient list is long, but everything on the list is easily available.

Provided by m0m7772

Categories     Spaghetti

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons vegetable oil
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh gingerroot
1 1/2 teaspoons dried red pepper flakes
1 1/2 cups chopped onions
1 lb ground beef or 1 lb ground pork
1 cup chicken broth
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons cornstarch
1 (16 ounce) package vermicelli, cooked
2 tablespoons sesame oil
1/2 cup sliced green onion

Steps:

  • Heat oil in a large skillet or wok.
  • Add garlic, ginger root, and pepper flakes and saute about 5 seconds.
  • Add onions and stir fry until translucent, about 5 minutes.
  • Stir in ground meat, breaking it up with a spoon or spatula.
  • Cook until meat has lost pink color.
  • Combine 1/2 cup chicken broth, hoisin sauce, soy sauce and sherry.
  • Stir into meat mixture.
  • Cover, reduce heat and simmer 10 minutes, stirring once or twice.
  • Meanwhile, dissolve the cornstarch in the remaining 1/2 cup of chicken broth.
  • Slowly stir into meat mixture and cook and stir until sauce thickens.
  • In a big bowl, toss warm cooked vermicelli with sesame oil.
  • Pour sauce over top and toss gently to combine.
  • Sprinkle with sliced green onions.

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