Shanghai Noodles with Pork
You may use 1/2 lb. boneless, skinless chicken breasts, cut into thin strips, or 1/2 lb. small shrimp, peeled and deveined, in place of the pork. Both will cook in about 8 minutes. Or, for a vegetarian dish, omit the pork and add 1/4 lb. sliced shiitake mushrooms.
- 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
Parboil the noodles
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.
Make the sauce
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.
Stir-fry the pork and noodles
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, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).