Do you ever try Shanghai food?.I recalled years ago,the first time I ever try Shanghai food was at Joe's Shanghai in NYC.This restaurant have few branches in NYC.I fell in love with Shanghai fried noodles,the first time I taste it.My hubby love their Shanghai Fried Noodles too,he said it's the best fried noodles he ever eat!!This restaurant is Zagat rated ,you can google and see the review.I also find they have other famous and excellent delicatessen like Little Dragon Dumpling (小笼馒)..Anyway,I bought some fresh ingredients home and going to make my own Shanghai Fried Noodles Ingredients:
1 lb fresh shanghai noodles
500 gm tenderloin pork(sliced)
1/2 lb mustard green leaves(wash and drain)
20 clean and deviened shrimp
5-6 cloves minced garlic
2 tbsp sugar
2 tbsp soy sauce
2 tbsp thick soy sauce
2 tbsp oyster sauce
1 tbsp Chinese wine
2 tbsp sesame oil
1 tbsp chicken bullion powder
1 tbsp pepper powder
1:Cook the noodles in boiling, salted water until al dente – about 8 minutes. Use a sieve or collard to rinse under cold running water, drain well ,drizzling with some cooking oil,make sure it's not sticking together and set aside.
2:Prepare wok at high heat and add cooking oil,minced garlic and sliced shallot,fry for 1 minutes or until it's turn golden brown.Then add in tenderloin and shrimp,stirring continuously for about 2 minutes.Then scoop out on a plate ,set a side.
3:Add in cooked shanghai noodles,all the seasoning,fry for 5 minutes and mix well all the seasoning over the noodles.Then add in green mustard leaves ,cooked shrimp and tenderloin pork,stirring continuously for another 3 minutes before serve warm or hot.I like this noodles,coz it's not oiled in the package sitting on supermarket shelve for weeks.This noodles is suitable for noodles soup if you want something plain and blend.If you can't find Shanghai fresh noodles in any supermarket shelve,maybe you can replace with udon noodles but the texture is slightly different.Pr maybe you can make this noodles by yourself...you just need flour,baking powder and water!!
Don't mistake this dish as Hokkien_Mee 福建面!!.I know Emeril Lagasse of Food Network add hoisin sauce,corn starch and vinegar wine to this dish...I find it's too much and the flavour is too overpowering the noodles..Why corn starch??.Isn't the fresh noodles made from flour and it's quite sticky?. Anyway,it's your personal choice ...I submitted my Shanghai Fried Noodles to Ruth for this week Presto Pasta Night Roundup !!See you:)Note:
Adjust the saltiness and flavour to your own taste..Don't add too much seasoning,noodles tend to absorb liquid .