The Hong Kong Supermarket in San Gabriel, CA, has an excellent variety of dried, packaged, and fresh noodles. Among the fresh kinds, they sell thin Taiwanese noodles, the thick Cantonese rice noodles (fun), egg noodles, and lots of others. The other day I picked up some Shanghai noodles (thicker with a round cross section, very absorbent) and when I got home, I found a recipe for Shanghai pork noodles.
shanghai pork noodles
(from the essential wok cookbook)
1/2 tsp sesame oil
1/4 cup (60 mL/2 fl oz) soy sauce
2 tbsp oyster sauce
250 g (8 oz) pork loin fillet, cut into julienne strips
2 tbsp dried shrimp
8 dried shiitake mushrooms
1 tsp sugar
1 cup (250 mL/8 fl oz) chicken stock
300 g (10 oz) fresh Shanghai noodles
2 tbsp peanut oil
1 clove garlic, thinly sliced
2 tsp grated fresh ginger
1 celery stick, julienned
1 leek, white part only, julienned
150 g (5 oz) wom bok (napa), shredded
50 g (1 3/4 oz) bamboo shoots, julienned
8 spring onions, thinly sliced
1. Combine the sesame oil and 1 tbsp each of the soy sauce and oyster sauce in a large non-metallic bowl. Add the pork and toss in the marinade. Cover and marinate in the refrigerator for 30 minutes.
2. Meanwhile, place the dried shrimp in a bowl, cover with boiling water and soak for 20 minutes. Drain and finely chop. At the same time, soak the shiitake mushrooms in hot water for 20 minutes. Drain, discard the stalks, and thinly slice the caps.
3. To make the stir-fry sauce, combine the sugar, chicken stock, remaining soy sauce and oyster sauces and 1 tsp salt in a small non-metallic jug. Set aside until needed.
4. Cook the noodles in a large saucepan of boiling water for 4-5 minutes, or until tender. Drain and refresh under cold water. Toss with 1 tsp peanut oil.
5. Heat a wok over high heat, add 1 tbsp of the peanut oil and swirl to coat. Add the pork and stir-fry for 1-2 minutes, or until the pork is no longer pink. Transfer to a plate. Heat the remaining peanut oil, add the garlic, ginger, celery, leek, and wom bok and stir-fry for 1 minute, or until softened. Add the bamboo shoots, spring onion, mushrooms and shrimp and stir-fry for 1 minute. Add the noodles and stir-fry sauce and toss together for 3-5 minutes, or until the noodles absorb the sauce. Return the pork to the wok, with any juices and tos through for 1-2 minutes, or until combined and heated through. Serve immediately.
comments: I didn’t have all the ingredients since I just used what I had on hand, and I roughly doubled the amount of ingredients I used. I used about a pound of pork, 24 oz of noodles, and a lot of napa. I didn’t include the shrimp, mushrooms, celery, leek, spring onions, and ginger. I did get really fresh bamboo though. That was kind of exciting since I’ve never cooked with the kind where the outside part is still on the shoot. It was super crunchy and good. Anyway, the original version of this recipe is usually pretty oily and sometimes made with spinach. This version was not as oily but still quite tasty. I think I added too much soy sauce, but that’s because I just poured in a bunch without measuring. The noodles do absorb the sauce quite well so they end up with some nice flavoring (picture shows extra sauce, but most of it was absorbed after a couple minutes). Overall, a pretty simple recipe and pretty tasty.