Shanghai Pan-fried Noodles

Shanghai Pan-fried Noodles Recipe - Authentic Chinese Dish

Region / culture: China | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Shanghai Pan-fried Noodles is a popular Chinese dish that features crispy noodles topped with a savory mixture of pork, cabbage, and spinach. This dish is known for its delicious flavors and crunchy texture, making it a favorite among noodle lovers.

History

Shanghai Pan-fried Noodles originated in Shanghai, China, where it is a staple dish in many local restaurants and households. The dish is believed to have been created as a way to use up leftover noodles and vegetables, resulting in a flavorful and satisfying meal.

Ingredients

0.5 lb (227 g) of Chinese wheat flour noodles
0.5 cup of cold water
1 tbsp of sesame seed oil
0.5 lb (227 g) of pork tenderloin
2 tbsp of light soy sauce
1 tbsp of cornstarch
1 scallion, cut into 1 inch pieces
9 tbsp of oil
1 tsp of sugar
1 head of celery cabbage, shredded
1 tbsp of dark soy sauce
1.5 tsp of cornstarch, dissolved in 1 tbsp of water
1 bunch of washed spinach leaves
0.5 tsp of salt
red wine vinegar to taste

How to prepare

Drop the noodles into boiling water and cook for about 4 minutes. Then, add 0.5 cup of cold water and bring it to a boil for 1 minute. Rinse the noodles with cold running water and drain them. Mix the noodles with sesame seed oil and set them aside.
Cut the pork crosswise and julienne it. Mix the pork with 1 tbsp of light soy sauce and cornstarch. Stir-fry the scallion and pork in 2 tbsp of heated oil until the meat changes color. Add 1 tbsp of light soy sauce and sugar. Remove the mixture from the heat and keep the pork warm.
In a clean wok, stir-fry the cabbage in 2 tbsp of heated oil for 2 minutes. Remove the cabbage and wipe out the wok.
Heat 3 tbsp of oil in the wok. Add the noodles without stirring. Let the noodles brown on the bottom for about 5 minutes. Then, turn the noodle cake over and brown the other side in the same manner. Remove the noodles and place them on a warm platter.
Heat 1 tbsp of oil in the wok. Add the pork and cabbage. Pour in the dark soy sauce and stir-fry until thoroughly heated. Thicken the mixture with dissolved cornstarch. Pour the mixture over the noodles and wipe out the wok.
Heat 1 tbsp of oil in the wok until it becomes smoking hot. Wilt the spinach and add salt. Stir-fry quickly for 10 seconds.
Arrange the spinach around the mound of covered noodles. Serve with red wine vinegar.

Variations

Substitute the pork with chicken, beef, or tofu for a different protein option.
Add additional vegetables such as bell peppers, mushrooms, or carrots for extra flavor and nutrients.

Notes

May be prepared in advance through step 2, with vegetables cut up. Do not freeze.

Cooking Tips & Tricks

Make sure to cook the noodles until they are al dente to ensure they hold their shape when pan-fried.

- Use a hot wok to quickly stir-fry the ingredients and create a delicious charred flavor.

- Be sure to evenly distribute the pork, cabbage, and spinach on top of the noodles for a balanced and flavorful dish.

Serving Suggestions

Serve Shanghai Pan-fried Noodles with a side of steamed vegetables or a light salad for a complete meal.

Cooking Techniques

Stir-frying the ingredients quickly over high heat helps to retain their crisp texture and vibrant colors.

- Pan-frying the noodles creates a crispy base that adds a delicious crunch to the dish.

Ingredient Substitutions

Use egg noodles or rice noodles as a substitute for Chinese noodles.

- Substitute bok choy or broccoli for the cabbage in this recipe.

Make Ahead Tips

Prepare the ingredients ahead of time and store them in the refrigerator until ready to cook. This will help save time and make meal preparation easier.

Presentation Ideas

Garnish Shanghai Pan-fried Noodles with chopped scallions or sesame seeds for a decorative touch.

Pairing Recommendations

Pair Shanghai Pan-fried Noodles with a light and refreshing drink such as green tea or a crisp white wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot wok or skillet until heated through.

Nutrition Information

Calories per serving

Each serving of Shanghai Pan-fried Noodles contains approximately 400 calories.

Carbohydrates

Each serving of Shanghai Pan-fried Noodles contains approximately 45 grams of carbohydrates.

Fats

Each serving of Shanghai Pan-fried Noodles contains approximately 15 grams of fats.

Proteins

Each serving of Shanghai Pan-fried Noodles contains approximately 20 grams of proteins.

Vitamins and minerals

Shanghai Pan-fried Noodles are rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains soy and wheat allergens.

Summary

Shanghai Pan-fried Noodles are a balanced meal that provides a good source of carbohydrates, proteins, and fats. They are also rich in vitamins and minerals, making them a nutritious and delicious choice for a meal.

Summary

Shanghai Pan-fried Noodles are a delicious and satisfying dish that combines crispy noodles with a flavorful mixture of pork, cabbage, and spinach. This dish is easy to make and perfect for a quick and tasty meal. Enjoy the crunchy texture and savory flavors of this classic Chinese dish!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a chilly winter evening, and I was visiting my friend Lily in Shanghai. She had invited me over for dinner, and as soon as I walked into her kitchen, I was hit with the most incredible aroma.

Lily was busy at the stove, tossing noodles in a hot wok with a medley of colorful vegetables and succulent shrimp. The noodles sizzled and popped as they cooked, and the smell of garlic and ginger filled the air. I watched in awe as Lily expertly flipped the noodles, ensuring that each strand was perfectly coated in the rich sauce.

I couldn't resist asking her for the recipe. She laughed and told me that it was a family secret, passed down from her grandmother. But she could see the longing in my eyes, and she eventually relented, promising to teach me how to make the dish the next day.

The following morning, Lily and I headed to the local market to gather the ingredients we would need. We picked out fresh noodles, plump shrimp, crisp vegetables, and all the seasonings required for the dish. As we walked through the bustling market, I couldn't help but feel a sense of excitement at the prospect of learning how to make such a delicious meal.

Back at Lily's apartment, she showed me step by step how to make the Shanghai Pan-fried Noodles. She explained the importance of using high heat to achieve the perfect sear on the noodles, and how to season the dish with just the right amount of soy sauce and oyster sauce.

I watched and listened intently, taking mental notes on each technique and ingredient. Lily's hands moved with such grace and precision as she cooked, and I tried my best to mimic her movements as she guided me through the process.

After what seemed like hours of cooking and stirring, the dish was finally ready. The noodles were golden and crispy on the outside, yet soft and tender on the inside. The vegetables were vibrant and full of flavor, and the shrimp was perfectly cooked and juicy.

As we sat down to eat, I took my first bite of the Shanghai Pan-fried Noodles. The flavors exploded in my mouth, and I was instantly transported back to that chilly winter evening in Lily's kitchen. I could taste the love and tradition that had gone into creating this dish, and I knew that I had stumbled upon something truly special.

From that day on, the Shanghai Pan-fried Noodles became a staple in my own kitchen. I would make them for my family and friends, and they would always rave about how delicious they were. I shared the recipe with anyone who asked, passing on the knowledge and tradition that Lily had shared with me.

As the years passed, I continued to perfect the recipe, adding my own twists and variations to make it my own. But no matter how many times I made the dish, it always reminded me of that first time I saw the recipe and knew it was something special. And for that, I will always be grateful to my dear friend Lily for teaching me the art of Shanghai Pan-fried Noodles.