Took me two weeks trying to get the taste and method, I finally got the ingredients right. Happy with my creation and experimenting so I am ready to publish my Shanghainese fried noodles: trial and error creation – adding more of this or that to make it balance.

The main feature udon noodles, thinly strip pork, Chinese cabbage, garlic, ginger, thinly sliced black fungus, Chinese broccoli and carrots for added colour.

My sauce is dark brown, sweet and sour to balance the full flavour from marinated pork and stir fry with other ingredients as in my picture and that will make you drool!!!!!! I decided to add my three leftovers pork dumplings, just warm up in microwave and serve with the noodles. Had a glass of white wine to accompany the meal. Let’s cook.

Ingredients

Marinate pork

500 g lean pork sliced into ¼” strips
1 1/2 Tsp cornflour
2 1/2 Tsp light soy sauce
3 Tsp dark soy sauce
4 Tsp Shao Xing Chinese wine
1 1/2 Tsp  sugar
1 1/2 Tbs oyster sauce

Noodles and vegetables

4 Tbs olive oil, divided
1 small packet dried fungus, soak to soften
1 1/2 pkt Udon noodles
4 Tsp dark soy sauce
3 1/2 Tsp soy sauce
1 1/2 Tbs matured black vinegar, extra for individual taste
2 Tsp sugar
1 Tbs garlic minced
1/2 Tbs ginger minced
1/2 Chinese cabbage ,thinly sliced
2-3 small carrot, thinly sliced
1 bunch of Chinese broccoli
Salt
Pepper

Method

Mix pork and marinade ingredients and set aside overnight. The next day prepare other ingredients.

Heat a Tbs oil in a wok over high heat. Add pork stir fry until browned. Turn down heat, remove the pork from the wok and set aside. Add 2 Tbs oil to the wok and fry garlic and ginger for about 30 seconds on medium heat.

Next add 1 Tbs oil, fry carrots, cabbages, fungus, and Chinese broccoli; cook until soften for about 5-7 minutes. Meantime soak Udon in hot boiling water for about 3 minutes and add them to the wok.

Now add both soy sauces, vinegar and sugar let it simmer about 2 minutes. Stir together until the noodles get an even, dark colour and cooked through about 5 minutes. Season with salt and pepper to taste. Serve hot with reheated dumplings.

Note: If you cannot find Udon, substitute with yellow noodles. You may add more green leafy vegetables such as bok choy or choy sum. If you’re not seeing the colour you want, add a little more of dark soy sauce.

You may add a few more drops vinegar right before eating; totally up to you. Or fried shallots and garlic. To make it vegetarian meal, omit pork and put in more vegetables and mushrooms of your choice.

https://helenscchin.com/2020/12/07/shanghainese-pork-vegetables-noodles-serve-with-dumplings/

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