Shanghai fried noodles

This dish isn’t really Shanghainese at all. It apparently originated with Shanghai immigrants into Hong Kong in the 1950s, many of whom set up Shanghai-style restaurants, adapting dishes to suit local tastes. Whatever its origins, this is a great meal when you need something quick and tasty in an almighty great rush – assuming you have all ingredients to hand, that is.

Shanghai fried noodles Credit: SBS Food

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

 

• 1 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tsp oyster sauce
• 2 tsp caster (superfine) sugar
• 80 ml (2½ fl oz/ ⅓ cup) chicken stock 
• 500 g (1 lb 2 oz) fresh, thick, round egg noodles
• 80 ml (2½ fl oz/ ⅓ cup) vegetable oil
• 500 g (1 lb 2 oz) Chinese cabbage (wombok), trimmed and cut into 3 cm (1. inch) pieces
• 2 garlic cloves, finely chopped

Pork

• 450 g (1 lb) pork loin, trimmed and cut into
• very thin strips
• 1 tbsp light soy sauce
• 2 tsp caster (superfine) sugar
• 2 tsp sesame oil

Marinating time 30 minutes

Instructions

To prepare the pork, combine all the ingredients in a bowl, toss to coat well, then cover and set aside at cool room temperature for 30 minutes.

Combine the soy sauces, oyster sauce, sugar and stock in a bowl and stir to combine well. Set aside.

Cook the noodles in a saucepan of boiling water for 5 minutes (or according to the packet instructions), or until softened. Drain in a colander, then toss the noodles with a little of the vegetable oil to prevent them from sticking together.

Meanwhile, heat half of the oil in a wok over a medium–high heat, add the cabbage and garlic and stir-fry for 4 minutes, or until the cabbage has softened. Remove to a bowl. Heat the remaining oil in the wok, then add the pork mixture and stir-fry for 3–4 minutes, or until the pork is cooked through. Return the cabbage to the wok, then add the noodles and the soy sauce mixture and cook, tossing the wok, for 2–3 minutes, or until everything is well combined and heated through. Divide among four bowls and serve immediately.

Image and recipe extracted from The Real Food of China by Leanne Kitchen & Antony Suvalko, published by Hardie Grant Books (RRP $69.95). Available in stores nationally and at the SBS Shop.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.