Shanghai Pan Fried Noodles
Thick, savory, delicious, and quick. These noodles will impress.
Pork and Marinade:
- 8oz pork chop, or other lean pork
- 1/2 tsp dark soy sauce1
- 1 tsp light soy sauce
- 1 tsp cornstarch
- 1 tbsp Shaoxing Chinese Cooking Wine2
Noodles and Sauce:
- 1 lb Udon or Chao Mian noodles, cooked. 3
- 1 tbsp dark soy sauce1
- 1 tbsp light soy sauce
- 2 tsp sugar
- 1/4 tsp ground black pepper
- 1 tsp sesame oil
- 1 tsp or 2 cloves minced garlic
- 1-2 cups baby bok choy, washed and broken up a bit.4
- Cut the pork into 1/8 inch thin strips. Mix with the wine, cornstarch, light and dark soy sauce. Leave to marinate for at least 15 minutes.
- Make the sauce by combining the light and dark soy sauces, sugar, black pepper, and sesame oil. Set aside.
- Add some vegetable or peanut oil (~2 tsp) to a large pan or wok over medium high heat. Fry the pork in its marinade for 3-5 minutes, until each strip is cooked. Remove from the pan and set aside.
- Add the garlic to the pan. Fry for a minute.
- Add the sauce and the noodles to the pan, fry for 5 minutes, stirring the noodles occasionally to cover in sauce.
- Add the bok choy and pork, cook until the bok choy is tender, but still firm, about 5 minutes.
- Remove from heat, optionally sprinkle with some green onions, and serve.
1 If you don't have this, try to get some at a Chinese or Asian grocery store. If you can't find it, just substitute light soy sauce and an extra teaspoon of sugar in the sauce (not the marinade).
2 If you don't have this, try to get some at a Chinese or Asian grocery store. If you can't find it, see here for substitutes.
3 I found pre-cooked frozen Udon at an Asian grocery. Some regular grocery stores may have Udon. This recipe won't be as satisfying with noodles that are thinner.
4 If you can't find this, substitute some cabbage.