Shanghai Noodles With Pork
Gather around the kitchen as we embark on an exciting culinary adventure with this delectable Chinese pork and noodle stir-fry recipe. The combination of tender pork strips, colorful bell peppers, and flavorful seasonings stir-fried to perfection will tantalize your taste buds. Enjoy the aroma of garlic and the satisfying crunch of napa cabbage as you savor each delightful bite. Get ready to create a delightful Asian-inspired dish that will surely become a favorite at your dining table.
— Constant Cookbook
Ingredients
- 1 lb. fresh Chinese egg noodles
- 5 Tbs. corn or peanut oil
- 1/3 cup warm water
- 1/4 cup soy sauce
- 3 Tbs. Worcestershire sauce
- 2 Tbs. rice vinegar
- 1 tsp. sugar
- Pinch of freshly ground white pepper
- 1/2 lb. boneless pork loin, cut across the grain into thin strips
- 1 yellow onion, thinly sliced
- 2 red bell peppers, seeded and thinly sliced crosswise
- 2 garlic cloves, minced
- 1/2 head napa cabbage, finely shredded
Instructions
- <b>Parboil the noodles</b>
- Bring a large pot of water to a boil. Separate the strands of noodles, drop into the boiling water and boil for 2 minutes. Drain in a colander and rinse with cold running water. Place the parboiled noodles in a bowl, add 1 Tbs. of the oil and toss to coat evenly.
- <b>Make the sauce</b>
- In a small bowl, whisk together the 1/3 cup warm water, the soy sauce, Worcestershire sauce, vinegar, sugar and white pepper until the sugar dissolves.
- <b>Stir-fry the pork and noodles</b>
- Warm a wok or large fry pan over high heat until very hot and add 2 Tbs. of the oil. Add the pork and stir-fry just until browned, 2 to 3 minutes. Using a slotted spoon, transfer the pork to a bowl. Return the pan to high heat and add the remaining 2 Tbs. oil. Add the onion and bell peppers and stir-fry just until tender, about 5 minutes. Add the garlic and cabbage and stir until the cabbage begins to wilt, about 3 minutes. Pour in the sauce and bring to a boil. Add the parboiled noodles and pork and stir to mix well. Cover, reduce the heat to low and cook, stirring once or twice, until the noodles have absorbed the sauce, about 10 minutes. Transfer to bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
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