Shanghai Fried Noodles

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   In a medium bowl, combine the pork shoulder with soy sauce, cornstarch, and sesame oil. Mix well and let marinate for at least 15 minutes.

   Ongeveer 15 min

   Tip van de kok: Marinating the pork ensures it stays tender and flavorful.

2. 2

   Cook the shanghai noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking, then set aside.

   Ongeveer 5 min

   Tip van de kok: Do not overcook the noodles, as they will cook further in the stir-fry.

3. 3

   In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper for the sauce.

   Ongeveer 1 min

4. 4

   Heat vegetable oil in a large wok or skillet over high heat until shimmering.

   Ongeveer 1 min

   Tip van de kok: Ensure the wok is very hot for a proper stir-fry.

5. 5

   Add the marinated pork to the wok and stir-fry until cooked through and lightly browned, about 2-3 minutes. Remove the pork from the wok and set aside.

   Ongeveer 3 min

   Tip van de kok: Avoid overcrowding the wok; cook the pork in batches if necessary.

6. 6

   Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

7. 7

   Add the napa cabbage and shiitake mushrooms to the wok and stir-fry for 2-3 minutes until slightly softened.

   Ongeveer 3 min

8. 8

   Return the cooked pork to the wok along with the cooked shanghai noodles.

9. 9

   Pour the prepared sauce over the noodles and vegetables. Toss everything together vigorously to ensure the noodles are evenly coated.

   Ongeveer 2 min

   Tip van de kok: Use tongs or two spatulas for easier mixing.

10. 10

    Continue stir-frying for another 2-3 minutes, allowing the sauce to thicken and coat the noodles.

    Ongeveer 3 min

11. 11

    Garnish with fresh scallions before serving hot.