Name: Shanghai Noodles with Pork
Yield: Makes 4 Servings
Cuisine: China
Ingredients: Napa cabbage, ½ head, finely shredded; Fresh Chinese egg noodles, 1 lb (500 g); Canola or peanut oil, 5 tablespoons (2½ fl oz/75 ml); Garlic, 2 cloves, minced; Soy sauce, ¼ cup (2 fl oz/60 ml); Worcestershire sauce, 3 tablespoons; Rice vinegar, 2 tablespoons; Freshly ground white pepper; Sugar, 1 teaspoon; Boneless pork loin, ½ lb (250 g), cut across the grain into thin strips; Red bell peppers (capsicums), 2, seeded and thinly sliced crosswise; Yellow onion, 1, thinly sliced

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Fresh Chinese egg noodles, 1 lb (500 g)
Canola or peanut oil, 5

Method

Parboil the noodles

Bring a large pot of water to a boil. Separate the noodles, drop into the boiling water, and boil for 2 minutes. Drain and rinse with cold running water. Place in a bowl, add 1 tablespoon of the oil, and toss to coat evenly.
Make the sauce

In a small bowl, stir together ⅓

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Shanghai Noodles with Pork

Ingredients

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