Shanghai Fried Noodles (上海粗炒面)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 dried shiitake mushrooms
- 8 oz pork tenderloin (, julienned)
- 1 tablespoon Shaoxing wine
- 2 teaspoons light soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 10 oz Shanghai thick noodles ((or Japanese udon noodles) (*Footnote 1))
- 2 tablespoons vegetable oil
- 12 oz baby bok choy (, whites sliced into 1/2” pieces, greens sliced into 1” pieces)
- 3 scallions (, sliced into 2” pieces, white part halved lengthwise, white and green parts separated)
Method
- Add the shiitake mushrooms into a medium bowl and pour hot water to cover. Soak until turning tender throughout, 15 minutes or so. Drain and slice the mushrooms into strips.
- Combine the pork with Shaoxing wine, light soy sauce and cornstarch in a small bowl. Mix well.
- Combine all the sauce ingredients in a small bowl.
- Boil the noodles until al dente, 1 minute less than the package instructions call for. Drain, rinse with cold water to stop cooking, drain again and set aside.
- Heat 1/2 tablespoon of oil in a large skillet over medium-high heat until shimmering. Spread the pork without overlapping. Cook for 1 minute until the bottom side is cooked, then stir a few times until turning white throughout. Transfer to a plate.
- Add the remaining 1 1/2 tablespoons oil to the skillet, the scallion whites and shiitake mushrooms. Stir for 1 minute to release fragrance. Add the noodles. Toss with a pair of tongs to coat with oil. Pour in the sauce and toss again until the sauce coats the noodles evenly.
- Add the bok choy whites. Stir to mix well. Cover the pan and let steam for 2 minutes. Add the bok choy greens, scallion greens and the cooked pork. Toss to mix well. Cover the pan and cook for another 1 to 2 minutes, until the bok choy has fully softened. Lower the heat and taste the noodles carefully. Adjust seasoning by adding a pinch of salt if needed. Transfer everything to a large platter and serve hot.