Shanghai Pan Fried Noodles With Cabbage And Pork |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Shanghai noodles are thick wheat noodles with a slight oily sheen. Therefore, you need very little oil in stir frying. The most popular combination is served with pork and cabbage. Can substitute the pork with tofu or your favourite veggies. Read more . Most grocery stores will carry Shanghai noodles and savory cabbage. Ingredients:
500g (1 pkg of fresh shanghai noodles) |
1/2 head of savory cabbage or taiwanese cabbage, chopped |
1/2 stalk of carrots, juliened |
1/2 onion chopped |
1 large clove of garlic, minced |
60 g prawns |
100 g pork butt, sliced across the grain |
1 tbsp vegatable oil |
2 tbsp dark soy sauce |
2 tbsp light soy sauce |
1 tsp sugar |
1 tsp sesame oil |
1 tsp salt |
Directions:
1. Heat oil in wok, add carrot, cabbage, onion, garlic, pork and stir-fry. Add prawns. Add dark soy sauce, light soy sauce, sugar and paste and stir-fry. Add Shanghai noodle, stir-fry for about 3 minutes, add sesame oil and salt.
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