Shanghai Noodles with Pork

Name: Shanghai Noodles with Pork
Yield: Makes 4 Servings
Cuisine: China
Ingredients: Rice vinegar, 2 tablespoons; Worcestershire sauce, 3 tablespoons; Sugar, 1 teaspoon; Freshly ground white pepper; 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; Soy sauce, ¼ cup (2 fl oz/60 ml); Napa cabbage, ½ head, finely shredded; Garlic, 2 cloves, minced; Canola or peanut oil, 5 tablespoons (2½ fl oz/75 ml); Fresh Chinese egg noodles, 1 lb (500 g)

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

Asia
China
Shanghai
Dinner
Pasta

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