Shanghai Noodles with Pork

Name: Shanghai Noodles with Pork
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Asian, Chinese
Ingredients: 1/3 cup dark soy sauce (see Note); 1/4 cup oyster sauce; 2 tablespoons sugar; 1 1/2 tablespoons fresh ginger ,finely minced; 1 lb pork tenderloin ,sliced thinly; 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); 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 pepper to taste

6 steps

Prep:1hCook:15min

Updated at: Sun, 14 Apr 2024 23:38:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories782.7 kcal (39%)

Total Fat22.2 g (32%)

Carbs100.7 g (39%)

Sugars11.4 g (13%)

Protein45.1 g (90%)

Sodium1856.8 mg (93%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

⅓ cupdark soy sauce

¼ cupoyster sauce

2 tablespoonssugar

1 ½ tablespoonsfresh ginger

finely minced

1 lbpork tenderloin

sliced thinly

1 lbChinese egg noodles

thick, round, 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

2 tablespoonscooking oil

high heat

4 clovesgarlic

sliced thinly

6green onions

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

0.5 headNapa cabbage

thinly sliced, white and pale green parts kept separate

1 ½ tablespoonscornstarch

dissolved in

1 cupchicken stock

1 ½ tablespoonssesame oil

ground pepper

to taste

Instructions

Step 1

To make the marinade, combine the soy sauce, oyster sauce, sugar and ginger and stir until the sugar is dissolved.

Step 2

Place the pork in the marinade and let sit for 10 minutes. Drain and reserve the marinade for later.

Step 3

Heat the oil in a wok or heavy skillet on high heat and fry the pork for one minute or until done. Remove the pork and set aside.

Step 4

Next fry the white parts of the cabbage and green onions along with the garlic for 30 seconds or until tender.

Step 5

Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and the green parts of the cabbage and green onions.

Step 6

Cook for 30 seconds. Add the noodles and stir until combined. Add pepper to taste. Serve immediately.