Soft Fried Shanghai Spicy Noodles with Shredded Pork
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Ingredients
Pork Marinade
| 1 tsp. | soy sauce | | 1 tsp. | sesame oil | | 1 tsp. | cornstarch | | 1/2 lb. | Pork tenderloin, shredded |
Seasoning Liquid
| 1 tbsp. | soy sauce | | 2 tbsp. | water | | 1 tsp. | sesame oil | | 1 tsp. | oyster sauce | | 1/2 tsp. | chilli paste with soybean | | 1 tsp. | sugar | | 1 tsp. | mirin, rice wine or | | dry sherry | | 1 tsp. | cornstarch | | 3 tbsp. | vegetable oil | | 2 | lg. cloves garlic, chopped | | 1/2 tbsp. | minced ginger | | 1 | onion, cut into 16 segments | | 1 | lg. carrot, shredded | | 1 stalk | celery, shredded | | 2 | whole green onions, cut into 1-inch pieces | | 1/4 lb. | bean sprouts | | 1/2 lb. | thick Cantonese or | | Shanghai noodles; cooked |
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Instructions
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.
Author's Comments
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.