Pork Shanghai Noodles

1
Diana Adcock

By
@Anaid

Flipping awesome if I do say so myself! Add a few egg rolls on the side and your done-LOL!

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
20 Min
Cook:
15 Min
Method:
Stir-Fry

Ingredients

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2 Tbsp
vegetable oil
1/2 c
tamari
4 Tbsp
hoisin sauce
4 Tbsp
white sugar
2 Tbsp
fresh ginger root, minced
1 lb
pork butt (usually 1 thick cut steak) thinly sliced
4 clove
garlic sliced thin
1 large
head bok choy, thinly sliced
6
green onions cut into 1/2 inch pieces
1 lb
fresh round chinese noodles (in my area that would be amish)
2 Tbsp
vegetable oil
2 Tbsp
cornstarch
1 c
chicken stock
1 1/2 Tbsp
sesame oil
1 tsp
white pepper

How to Make Pork Shanghai Noodles

Step-by-Step

  • 1In a medium mixing bowl whisk together the tamari, hoisin, sugar, and ginger, until the sugar has dissolved.
  • 2Divide, reserving half of the marinade.
  • 3To the mixing bowl add the pork slices.
  • 4Cover and let marinate for 1 hour.
  • 5Thinly slice the garlic and cabbage and set aside.
  • 6Cut the green onions into 1/2 inch pieces, set aside.
  • 7In a measuring cup dissolve the cornstarch into the chicken stock.
  • 8Cook the noodles according to package directions, drain.
  • 9Add the oil to a wok (or heavy skillet) over high heat.
  • 10Drain the pork and when HOT fry the pork for 1 minute, until browned.
  • 11Add garlic, bok choy, and green onions, stir-fry for 30 seconds.
  • 12Add reserved marinade, sesame oil, pepper, chicken stock/cornstarch mixture, cook for 30 seconds.
  • 13Remove from heat, adding the noodles.
  • 14Stir until well combined.
  • 15Divide between 4 bowls and serve hot.

Printable Recipe Card

About Pork Shanghai Noodles

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Chinese




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