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Spicy Shanghai Noodles

Chef/owner Wei Quan Zhu,
Logan Corner

The long, uncut noodles of this dish symbolize longevity. Ingredients and supplies for all recipes are available at your favourite Asian market, including Sun Wah Supermarket.

1 tsp oyster sauce
1/4 tsp chicken stock
1 tsp dark soy sauce
1/4 tsp sugar
1/4 tsp salt
1/4 tsp thick chile sauce (to taste)

2 oz julienne pork tenderloin
1 Tbsp vegetable oil
16 oz Shanghai noodles, cooked and drained
1 Tbsp sliced green cabbage
1 tsp julienne carrot
2 tsp julienne white onion
1 green onion, minced

1. In a small bowl whisk together sauce ingredients. Set aside.

1. Fill two thirds of a medium saucepan with water. Bring water to boil, add pork and cook for 10 mins, drain.
2. In a wok or large frying pan, heat oil over medium-high heat. Add vegetables and stir-fry for 2 mins.
3. Toss cooked pork and noodles with vegetables, cook for 2 mins.
4. Add sauce to coat noodles and veggies. Cook for 1 more min.

Yield 4 servings

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