Shanghai Fried Noodles

As I've mentioned before Mom and I have been looking for recipes using egg noodles. Click here for the link to the post about us making egg noodles: http://batsbizarre.blogspot.com/2013/08/egg-noodles.html

 One of our favorites is my version of Shanghai Fried Noodles. The homemade noodles really make it pop. Mom and I like spicy food, but if you don't simply omit one of the hot sauces and/or the chili  peppers. This is a very customizable recipe, the first two times I made it I used some of the Japanese Eggplants from the garden, but we didn't have any last night so I used broccoli instead. I used the last of the kale, but any leafy vegetable (or snow peas) can work. I used half a chicken breast the first time, the recipe I worked from called for pork, and later on I used left over barbequed pork, so really any protein will work. But if you're using pre-cooked meat you should add it after the vegetables. Without any further ado here is my recipe for Shanghai Fried Noodles.   


                                                        Shanghai Fried Noodles                          serves 2

4 oz. pork cut into strips                                            Sauce:                       
1 teaspoon cornstarch                                              3 Tb. soy sauce
Water, enough to cover the noodles                       1  Tb. sugar
2 cups egg noodles                                                 1 teas.  rice wine or sherry
2 Tb. oil                                                                  1 teas. cornstarch
4 oz. kale                                                                3 Tb.   water
half an large onion                                                 1/2 teas. sesame oil
3  garlic cloves                                                      1 teas. oyster sauce
2 dried red chilies                                                  1 teas. chili bean paste
dash of sesame seeds                                             1 teas. Sichuan sauce
1 medium carrot                                                    dash of sesame seeds
1 medium eggplant                                                Salt and pepper to taste

  Mix your sauce ingredients together in a bowl.  In a large pot bring about 2 cups of water to a boil add noodles and let boil for five minutes. Let sit. Cover pork strips with cornstarch and set aside. Chop your vegetables. Put garlic, onions, chilies, a dash of sesame seeds, and 2 Tb. oil in a pan. Cook on medium heat until garlic turns brown. Add your chicken strips and stir-fry for about two minutes or until cooked. Add the vegetables except for the kale and cook for three minutes. Add kale, noodles and sauce. Cook until the sauce thickens.

Here is a printer friendly version: https://docs.google.com/document/d/1ekuyZiSZ1S7ONYk144bNcdt8ce0HUBAg2CJArHrl_Hs/edit?usp=sharing


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