Shanghai Noodles - I can eat this everyday! - Featured in Group Recipes

When there are days that I am very lazy to cook lunch at home or even to go out to “ta pau” (take away), I will ask Mum to make Shanghai Noodles. 

Shanghai Noodles

Ingredients:

200 gms Shanghai Noodles

30gms dried Shitake Mushroom

200gm Pork sliced
50gm fish cake, sliced

Leafy green vegetables of your choice

Or Chinese Cabbage

2 bibs garlic chopped

2 tb oyster sauce

½ ts white pepper

1 cube chicken stock

1 ts corn flour

1 tb vegetable oil

1 ½ ts black sauce

200 ml water

Method:

Soak the Shitake Mushrooms till soft. Squeeze and drain excess water from the shitake and slice approximately 1/2 cm. Mix oyster sauce, white pepper, ½  cube chicken stock, corn flour in a bowl and marinate the sliced pork for 15 mins.  Heat oil in wok and fry garlic till fragrant. Add mushrooms, marinated pork and vegetables and fry till pork is cooked through. Set aside.  In a separate pot bring water to a boil and cook noodles for 9 mins. Take them out quickly and soak briefly in cold bath. Drain and set aside.  Add water into the wok, with black sauce, and the other 1/2 cube of chicken stock and bring it to boil.  Add in noodles, cooked pork and vegetables and toss until well mixed.  Transfer to serving plate.

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