Shanghai Stir-Fried Chunky Noodles Recipe | James Beard Foundation
Shanghai Stir-Fried Chunky Noodles "This Shanghainese dish is made with thick, bouncy noodles like fresh Japanese udon, which are given a dark caramel tint by
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Ingredients
- 4 ounces lean pork
- 1/2 teaspoon light soy sauce
- 1/2 tablespoon Shaoxing wine
- 2 teaspoons potato starch
- 1 tablespoon beaten egg or 1 tablespoon cold water
- 15 ounces fresh Shanghai noodles or Japanese udon
- 2 1/2 tablespoons cooking oil
- 9 ounces baby green bok choy or 2 large handfuls of baby spinach
- 1 1/2 teaspoons dark soy sauce
- 1 tablespoon light soy sauce
- Salt and ground white pepper
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