Description
Easy and delicious Shanghai noodles will satisfy your take-out craving.
Ingredients
Units
Scale
- 1/2 cup of soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons sugar
- 1 1/2 tablespoon fresh ginger, finely minced
- 1 lb pork tenderloin, sliced into thin strips
- 1 lb chow-mein noodles or linguini, spaghetti, or angel hair
- 2 tablespoons peanut oil
- 4 garlic cloves, minced
- 6 green onions, sliced into 1-inch pieces
- 1/2 head cabbage, thinly sliced
- 1 carrot, sliced into thin strips
- 1 1/2 tablespoons cornstarch
- 1 cup chicken broth
- 1 1/2 tablespoon sesame oil
- ground white pepper to taste
Instructions
- Do the prep. Slice the cabbage and carrot. Mince the garlic. Slice the pork into thin strips.
- Marinate pork. 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.
- Make sauce base. In a small bowl or measuring cup, mix the cornstarch with the chicken broth. Set aside.
- Cook noodles. 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.
- Stir-fry pork. 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 should be 145°F or 63°C. Remove the pork from the wok and set aside.
- Stir-fry veggies. Add garlic, cabbage, carrot and green onions to the wok. Stir-fry for 30 seconds. Return the pork to the pan.
- Combine and serve. 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.
Nutrition
- Serving Size:
- Calories: 909
- Sugar: 22 g
- Sodium: 3015.3 mg
- Fat: 32.5 g
- Carbohydrates: 113.8 g
- Protein: 38.7 g
- Cholesterol: 74.9 mg