Chinese | Shanghai Style Noodles
Revised on May 4, 2013
The key is getting the right noodles. I went to an Asian market to get them. The recipe calls for ground beef or pork, I have also seen this recipe using thinly sliced flank steak. It's your preference. Either way, it's tasty!
1 pound fresh Shanghai style noodles or Chinese style egg noodles (North America Food brand)
2 tablespoons Hoisin sauce or sweet bean sauce
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
MEAT AND MARINADE
1 teaspoon soy sauce
1 teaspoon cornstarch
1/4 pound ground pork or beef
1 tablespoon vegetable or peanut oil
2 quarter size slices fresh ginger root, peeled and cut into thin slices
2 teaspoons minced garlic
hot pepper flakes to taste, optional
2 heads baby bok choy, each cut lengthwise into 8 pieces or 1 head Chinese cabbage thinly sliced
2 green onions, trimmed and cut into 2" pieces or smaller, to taste
Cook the noodles in a large pot of boiling water following the package directions. Drain, rinse under cold running water, and drain again.
Prepare the seasoning sauce; stir the hoisin sauce, soy sauce, sugar, and sesame oil until well blended. Set aside.
Combine the soy sauce, cornstarch and meat in a bowl, mixing until well blended, let stand 10 minutes.
Heat a wok over high heat until hot; add the oil and swirl to coat the sides. Add the ginger, garlic, red pepper flakes, if using, and cook, stirring until fragrant, about 10 seconds. Add the meat and stir fry until no longer pink, about 2 minutes. Add the bok choy and stir fry until tender, about 2 minutes. Add the noodles, green onions, and seasoning sauce and toss until heated through.
(Ref. "Shanghai Style Noodles" recipe, "Wok 101" class at Sur La Table.)