Shanghai Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- ½ cup of soy sauce
- ¼ cup oyster sauce
- 2 tablespoons sugar
- 1 ½ tablespoon fresh ginger (finely minced)
- 1lb pork tenderloin (sliced into thin strips)
- 1lb chow-mein noodles (or linguini, spaghetti, etc.)
- 2 tablespoons peanut oil
- 4 garlic cloves (minced)
- 6 green onions (sliced into 1-inch pieces)
- ½ head cabbage (thinly sliced)
- 1 carrot (sliced into thin strips)
- 1 ½ tablespoon corn starch
- 1 cup chicken broth
- 1 ½ tablespoon sesame oil
- ground white pepper (to taste)
Instructions
- In a large bowl combine soy sauce, oyster sauce, sugar, and ginger. Stir until the sugar is dissolved. Add the sliced pork, cover and refrigerate for at least 10 minutes to allow the pork to marinade.
- In a small bowl or measuring cup mix the cornstarch with the chicken broth. Set aside.
- While the pork is marinating, bring a large pot of water to boil. Add the noodles and cook according to package directions.
- Drain and set aside.
- Heat peanut oil in a wok on high heat. Add the pork and stir-fry for 5 minutes or until fully cooked (the internal temperature has reached 145 degrees F.). Remove the pork from the wok and set aside.
- Add garlic, cabbage, carrot and green onions to the wok.
- Stir-fry for 30 seconds. Return the pork to the pan. Add the reserved marinade, sesame oil, chicken broth/cornstarch mixture and cook for 30 seconds or until thickened.
- Add the noodles and stir to combine. Add white pepper to taste.
Find it online: https://blogchef.net/shanghai-noodles-recipe/