RCI-ND.006.0067.001

Shanghai Pan-fried Noodles

Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Serves 4 - 6

Prep40 min
Cook20 min
Total60 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Bring a large pot of water to a boil and cook the Chinese wheat flour noodles according to package directions until al dente, then drain and toss with 1 tablespoon sesame seed oil to prevent sticking.
2
Slice the pork tenderloin into thin strips against the grain, then toss with 2 tablespoons light soy sauce and 1 tablespoon cornstarch to coat evenly.
3
Heat 3 tablespoons of oil in a wok or large skillet over high heat until shimmering, then add the marinated pork strips in a single layer and sear for 2-3 minutes per side until lightly browned and cooked through.
5 minutes
4
Transfer the cooked pork to a clean plate and set aside.
5
Add 3 tablespoons of fresh oil to the wok over high heat, then add the shredded celery cabbage and stir-fry for 2 minutes until slightly softened.
2 minutes
6
Stir in the spinach leaves and scallion pieces, cooking for 1 minute until the spinach wilts, then season with ½ teaspoon salt and 1 teaspoon sugar.
7
Push the vegetables to the sides of the wok and add the remaining 3 tablespoons of oil to the center, then add the cooked noodles and toss gently to distribute the oil evenly.
8
Stir the noodles and vegetables together, then pour in 1 tablespoon dark soy sauce and toss until the noodles are evenly coated with color.
9
Return the cooked pork to the wok and toss everything together for 1-2 minutes until heated through.
2 minutes
10
Drizzle the cornstarch slurry (cornstarch dissolved in 1 tablespoon water) over the noodle mixture while tossing continuously until a light glaze forms, about 30 seconds.
1 minutes
11
Finish with red wine vinegar to taste and toss well, then transfer to a serving platter and serve immediately.

What Makes This Variant Distinct

  • Original variant

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