Shanghai Fried Thick Noodles 上海粗炒

Ingredients

• 550 g Shanghai thick noodles
• 550 g Cabbage (, cut into large pieces)
• 80 g Fresh shiitake mushrooms ((approx. 8), julienne (dried or canned shiitakes are okay too))
• 250 g Pork (, julienne)
• 100 g Carrots (, julienne)
• 2 stalks Green onions (, cut into 5 cm long pieces)
• 1 tbsp Oyster sauce
• 2 tbsp Light soy sauce
• 2 tbsp Dark soy sauce
• 2 tbsp Shaoxing wine
• 2 tsp Sugar
• ¼ tsp White pepper powder
• 1 cup Water
• 3 tbsp Oil
• 1 tsp Sugar ( for pork marinade)
• 1 tsp Light soy sauce ( for pork marinade)
• 1 tsp Cornstarch (for pork marinade)
• 1 tsp Oil (for pork marinade)
• ½ tsp Sugar (for shiitake marinade)
• ½ tsp Light soy sauce (for shiitake marinade)
• 1 tsp Cornstarch (for shiitake marinade)
• ½ tsp Oil (for shiitake marinade)

Steps

1. 1

   Julienne pork and shiitake mushrooms. Put them in separate containers.

2. 2

   Marinate pork with 1 tsp sugar, 1 tsp cornstarch and 1 tsp light soy sauce. Mix well. Add 1 tsp oil and mix again. Set aside

3. 3

   Marinate shiitake mushrooms with ½ tsp sugar 1 tsp cornstarch and ½ tsp light soy sauce. Mix well. Add ½ tsp oil and mix again. Set aside

4. 4

   Prepare cabbage, carrots and green onions. Put the whites of green onions with the carrots. Set aside

5. 5

   Boil ready-made Shanghai thick noodles in a pot of boiling water. Follow the cooking instructions on the package. Rinse with cold water and let cool in a colander Some store-bought fresh Shanghai noodles can be fried directly without boiling. If that’s the type you have, you can skip this step

6. 6

   Heat wok to high, add 1 tbsp oil. Add pork. Try to spread it to one layer and let it cook for 30 seconds. Flip to the other side and fry for 30 seconds. Stir-fry for another 30 seconds. Remove from wok

7. 7

   Add 2 tbsp oil to wok, add carrots and whites of green onions. Stir-fry for 1 minute and move them to one side of the wok

8. 8

   Add shiitake mushrooms to the wok, stir-fry for 30 seconds by itself. Mix with carrots and move them to one side of the wok

9. 9

   Add cabbage to the wok, stir-fry by itself for 1-2 minutes until slightly softened. Mix with the rest of the ingredients for another minute

10. 10

    Add pork back into the wok and add 2 tbsp Shaoxing wine, 2 tsp sugar and ¼ tsp white pepper powder. Mix well

11. 11

    Add Shanghai noodles to the wok. Add 2 tbsp light soy sauce, 1 tbsp oyster sauce and 2 tbsp dark soy sauce. Mix and toss noodles until mixed well and the dark soy sauce is evenly coating noodles

12. 12

    Add 1 cup of water, cover with lid, turn heat down to low and let it braise for 5 minutes There should be little to no sauce when it’s ready to serve

13. 13

    Check the noodles to see if they are cooked to your preferred texture. If they are still too chewy, check if there is water on the bottom of the wok. If it’s dry, add some more water, give the noodles a toss, cover with lid and let it braise for another 3 minutes. Then check again. The texture of the noodles depends on the brand and type of noodles you use so the amount of water and braising time will vary</font

14. 14

    When the noodles are cooked to your preferred texture, add the remaining green onions, give it a toss

15. 15

    If the noodles are ready but there is still too much liquid, you can turn the heat up to high, and let the liquid evaporate

16. 16

    Serve