pork shanghai noodles
Flipping awesome if I do say so myself! Add a few egg rolls on the side and your done-LOL!
prep time
20 Min
cook time
15 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup tamari
- 4 tablespoons hoisin sauce
- 4 tablespoons white sugar
- 2 tablespoons fresh ginger root, minced
- 1 pound pork butt (usually 1 thick cut steak) thinly sliced
- 4 cloves garlic sliced thin
- 1 large head bok choy, thinly sliced
- 6 - green onions cut into 1/2 inch pieces
- 1 pound fresh round chinese noodles (in my area that would be amish)
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 1 cup chicken stock
- 1 1/2 tablespoons sesame oil
- 1 teaspoon white pepper
How To Make pork shanghai noodles
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Step 1In a medium mixing bowl whisk together the tamari, hoisin, sugar, and ginger, until the sugar has dissolved.
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Step 2Divide, reserving half of the marinade.
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Step 3To the mixing bowl add the pork slices.
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Step 4Cover and let marinate for 1 hour.
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Step 5Thinly slice the garlic and cabbage and set aside.
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Step 6Cut the green onions into 1/2 inch pieces, set aside.
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Step 7In a measuring cup dissolve the cornstarch into the chicken stock.
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Step 8Cook the noodles according to package directions, drain.
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Step 9Add the oil to a wok (or heavy skillet) over high heat.
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Step 10Drain the pork and when HOT fry the pork for 1 minute, until browned.
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Step 11Add garlic, bok choy, and green onions, stir-fry for 30 seconds.
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Step 12Add reserved marinade, sesame oil, pepper, chicken stock/cornstarch mixture, cook for 30 seconds.
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Step 13Remove from heat, adding the noodles.
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Step 14Stir until well combined.
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Step 15Divide between 4 bowls and serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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