Shanghai Noodles - The Daring Gourmet

Name: Shanghai Noodles - The Daring Gourmet
Ingredients: 1/3 cup dark soy sauce ((see Note)); 1/4 cup oyster sauce; vegans: use hoisin sauce; recipe for homemade hoisin sauce; 2 tablespoons sugar; 1 1/2 tablespoons fresh ginger (,finely minced); 1 lb pork tenderloin (,sliced thinly (vegetarian/vegan: use tofu following directions from Kung Pao Chicken recipe at https://www.daringgourmet.com/2013/01/08/30/)); 1 lb thick round Chinese egg noodles (can substitute Japanese udon noodles) (,cooked according to package instructions (fresh noodles are even better, in which case cut the sauce in half because the fresh noodles weigh more) (vegans: use wheat noodles)); 2 tablespoons high heat cooking oil; 4 cloves garlic (,sliced thinly); 6 green onions (,cut into 1-inch pieces and then julienned lengthwise (keep green and white parts separate)); 1/2 head Napa cabbage (,thinly sliced (white and pale green parts kept separate)); 1 1/2 tablespoons cornstarch dissolved in 1 cup chicken stock; 1 1/2 tablespoons sesame oil; Ground white pepper to taste

"These authentic Shanghai Noodles are Chinese fried noodles featuring pork, cabbage, garlic, ginger and a sauce that will make your mouth water! Quick and easy, they're perfect for a weeknight meal!..."

INGREDIENTS

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1/3 cup dark soy sauce ((see Note))

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1/4 cup oyster sauce

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vegans: use hoisin sauce

•

recipe for homemade hoisin sauce

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2 tablespoons sugar

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1 1/2 tablespoons fresh ginger (,finely minced)

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1 lb pork tenderloin (,sliced thinly (vegetarian/vegan: use tofu following directions from Kung Pao Chicken recipe at https://www.daringgourmet.com/2013/01/08/30/))

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1 lb thick round Chinese egg noodles (can substitute Japanese udon noodles) (,cooked according to package instructions (fresh noodles are even better, in which case cut the sauce in half because the fresh noodles weigh more) (vegans: use wheat noodles))

•

2 tablespoons high heat cooking oil

•

4 cloves garlic (,sliced thinly)

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6 green onions (,cut into 1-inch pieces and then julienned lengthwise (keep green and white parts separate))

•

1/2 head Napa cabbage (,thinly sliced (white and pale green parts kept separate))

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1 1/2 tablespoons cornstarch dissolved in 1 cup chicken stock

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1 1/2 tablespoons sesame oil

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Ground white pepper to taste

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