Shanghai Fried Noodles (Cu Chao Mian)

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 20 minutes

配料

6 ounces boneless pork (pork shoulder, butt or loin, sliced into thin strips)

3/4 teaspoon cornstarch

½ teaspoon light soy sauce

1/8 teaspoon dark soy sauce

1 teaspoon shaoxing wine (or dry cooking sherry)

1/8 teaspoon sugar

3 tablespoons neutral oil (such as vegetable, canola, or avocado oil, divided)

8 shiitake mushrooms (fresh or dried, thinly sliced)

1 pound Japanese-style udon noodles

2 1/2 teaspoons light soy sauce

2 1/2 teaspoons dark soy sauce

¼ teaspoon sugar

1 bunch choy sum or baby bok choy

步骤

Mix together the pork and marinade ingredients (the cornstarch, light and dark soy sauce, wine, and sugar). Set aside while you prepare the other ingredients.

When ready to cook, heat a wok over high heat until just starting to smoke. Add 1 tablespoon of oil around the perimeter of the wok. Add the pork, and stir-fry until browned. Reduce the heat to medium, remove the pork from the wok and set aside. Add the remaining oil to the wok and stir-fry the mushrooms for 2 minutes. Break up the noodles gently with your hands, and add them to the wok with the mushrooms.

Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.

Add the leafy greens (choy sum and baby bok choy both work well), along with the pork. Mix in with the noodles until the greens are wilted. Serve immediately.

营养

• 卡路里: 579 kcal
• 总脂肪: 13 g
• 饱和脂肪: 1 g
• 胆固醇: 28 mg
• 钠: 958 mg
• 总碳水化合物: 88 g
• 膳食纤维: 5 g
• 总糖: 2 g
• 蛋白质: 25 g