Shanghai Style Fried Noodles with Chicken or Pork

    40 minutes

    Fried noodles with vegetables and either chicken or pork. It is quite easy to make even through there are a few steps involved.

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    Serves: 4 

    • 230g fresh Chinese noodles
    • 120ml cold water
    • 1 tablespoon sesame seed oil
    • 230g chicken or pork tenderloins
    • 2 tablespoons light soy sauce
    • 1 tablespoon cornflour
    • 1 spring onion, diced
    • 1 clove of garlic, finely sliced
    • 2 pinches ginger powder
    • 130ml oil
    • 1 teaspoon sugar
    • 1/4 cabbage thinly sliced
    • 650g frozen stir fry vegetables
    • 1 tablespoon dark soy sauce
    • 2 teaspoons cornflour, dissolved in
    • 1 tablespoon water

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place noodles into boiling water and cook about 4 minutes
    2. Add cold water and bring to boil for 1 minute
    3. Rinse with cold running water, drain, mix with sesame oil and set aside.
    4. Cut meat across the grain then julienne.
    5. Mix with half the light soy sauce and cornflour.
    6. Stir fry spring onions, garlic, ginger and meat in 2 tablespoons heated oil until meat is cooked.
    7. Add other half of the light soy sauce and sugar; remove and keep warm.
    8. In clean wok stir-fry cabbage in 2 tablespoons heated oil for 2 minutes. Add frozen vegetables and heat until just defrosted; remove and wipe out wok
    9. Heat 3 tablespoons oil in wok and add noodles; do not stir
    10. Let noodles brown on bottom then turn noodle cake over to brown other side in the same manner.
    11. In another wok heat 1 tablespoon of oil then add meat, cabbage, vegetables and dark soy sauce.
    12. Stir-fry until thoroughly heated.
    13. Thicken with dissolved cornflour then serve hot vegetables on the fried noodles.

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