Name: Shanghai Pan-fried Noodles
Yield: 4–6 servings
Ingredients: ½ pound Chinese wheat flour noodles; ½ cup cold water; 1 tablespoon sesame seed oil; ½ pound pork tenderloin; 2 tablespoons light soy sauce; 1 tablespoon cornstarch; 1 scallion, cut into 1-inch pieces; 9 tablespoons oil; 1 teaspoon sugar; 1 head celery cabbage, shredded; 1 tablespoon dark soy sauce; 1½ teaspoons cornstarch, dissolved in 1 tablespoon water; 1 bunch washed spinach leaves; ½ teaspoon salt; red wine vinegar to taste

4–6 servings Source yield

Ingredients

½ pound Chinese wheat flour noodles
½ cup cold water
1 tablespoon sesame seed oil
½ pound pork tenderloin
2 tablespoons light soy sauce
1 tablespoon cornstarch
1 scallion, cut into 1-inch pieces
9 tablespoons oil
1 teaspoon sugar
1 head celery cabbage, shredded
1 tablespoon dark soy sauce
1½ teaspoons cornstarch, dissolved in 1 tablespoon water
1 bunch washed spinach leaves
½ teaspoon salt
red wine vinegar to taste

Make it step by step

Drop noodles into boiling water. Cook about 4 minutes. Add ½ cup of cold water. Bring to boil 1 minute. Rinse with cold running water. Drain. Mix with sesame seed oil. Set aside.
Cut pork crosswise and julienne. Mix with 1 tablespoon of light soy sauce and cornstarch. Stir-fry scallion and pork in 2 tablespoons heated oil until meat changes colour. Add 1 tablespoon light soy sauce and sugar. Remove. Keep pork warm.
In clean wok, stir-fry cabbage in 2 tablespoons heated oil 2 minutes. Remove. Wipe out wok.
Heat 3 tablespoons of oil in wok. Add noodles. Do not stir. Let noodles brown on bottom (about 5 minutes). Turn noodle cake over. Brown other side in same manner. Remove to warm platter.
Heat 1 tablespoon of oil in wok. Add pork and cabbage. Add dark soy sauce. Stir-fry until thoroughly heated. Thicken with dissolved cornstarch. Pour over noodles. Wipe out wok.
Heat 1 tablespoon oil to smoking hot in wok. Wilt spinach. Add salt. Stir-fry quickly 10 seconds.
Arrange spinach around mound of covered noodles. Serve with red wine vinegar.

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Recipe source

Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

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