Name: Shanghai Fried Noodles
Yield: Serves 2 as a main dish
Cuisine: Chinese
Ingredients: 3 dashes white pepper; 1 lb (500 g) fresh Shanghai noodles or thick noodles; Water, for boiling; 1 teaspoon Chinese rice wine or sherry; 1 tablespoon dark soy sauce; 1 tablespoon sugar; 1 green onion (scallion), trimmed and cut into small rounds; 2 tablespoons soy sauce; 4 oz (100 g) pork, cut into thin strips; ¼ teaspoon salt or to taste; ½ teaspoon soy sauce; ½ teaspoon cornstarch; 4 oz (100 g) fresh spinach, stemmed and washed; 2 tablespoons oil

Preparation info

Serves
2
as a main dish

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

In the local neighborhoods or markets of Shanghai, you will run into fried noodles vendors frying up a pile of Shanghai noodles in a round flat griddle, using long wooden chopsticks to constantly toss and stir the glistening noodles.

The cooking process is as fascinating to me as the taste of the noodles. Shanghai noodles are usually thicker and chewier than other noodles providing a great texture when stir-fried with the simple ingredients of pork and vegetables. While most