Walter Keis Shanghai Style Pork And Bean Sprouts Recipes
SOFT FRIED SHANGHAI SPICY NOODLES WITH SHREDDED PORK
This dish uses fresh thick Cantonese or Shanghai egg noodles. They must first be boiled for three to five minutes, drained, then tossed with a little sesame oil to prevent them from sticking.
Provided by Olha7397
Categories Asian
Time 26m
Yield 2-4 serving(s)
Number Of Ingredients 21
Steps:
- Combine ingredients for marinade.
- Add pork and marinate for 30 minutes.
- Mix seasoning liquid (soy sauce, water, sesame oil, oyster sauce, chilli paste, sugar, mirin, and cornstarch) and set beside wok.
- Heat wok on high heat for 3 minutes and add oil.
- Immediately add garlic and ginger, then all the vegetables except green onions and bean sprouts.
- Toss and add 1 Tbsp.
- water, cover and cook until vegetables are soft, about 1 minute.
- Remove lid, then push vegetables to side of wok and add pork.
- Cook until no pink remains, then add green onions and bean sprouts, tossing for a few seconds.
- Add cooked noodles, toss to mix then stir seasoning liquid to combine cornstarch.
- Add to noodles.
- Continue tossing for 2 minutes or until completely mixed and sauce is absorbed.
- Serve immediately.
- Serves 2 to 4.
- A Basketful of Favorites.
Nutrition Facts : Calories 920.5, Fat 36.6, SaturatedFat 6.9, Cholesterol 170.6, Sodium 1270, Carbohydrate 104.5, Fiber 7.7, Sugar 11.6, Protein 44.4
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