Post by Lily on Jul 24, 2016 0:07:14 GMT -5
Here's another Chinese noodle dish. Our INLA group at Catster had a cookbook thread, and this is a dish was there. My humans make it at home sometimes. It looks more complicated than it is.
(Notice how I'm talking about Catster as if it were gone already? I feel so sad!)
Shanghai Pan-fried Noodles
½- lb. angel hair pasta
1 tbsp. sesame seed oil
½-lb. cooked shrimp (or you can use raw shrimp, peeled, but you’ll have to cook it a little longer)
2 tbsp. light soy sauce
2 tbsp. corn starch
1 scallion, cut into 1-inch pieces
9 tbsp. peanut oil (we use Planters)
1 tsp. sugar
1 head of Chinese or celery cabbage, shredded
1 tbsp. dark soy sauce
1 tbsp. of cornstarch dissolved in 2 tbsp. of water
1 bunch washed spinach leaves (or you can use frozen spinach leaves)
½-tsp. salt
Red wine vinegar to taste
1. Drop noodles into boiling water. Cook about 4 minutes. Drain. Mix with sesame seed oil. Set aside.
2. Mix shrimp with 2 tbsp. of light soy sauce and 2 tbsp. of corn starch. In pan or wok, stir fry scallion and shrimp in 2 tbsp. of oil at 400 degrees until shrimp is cooked fully. Add 1 tbsp. light soy sauce and sugar. Remove. Keep shrimp warm.
3. In clean pan or wok, stir fry cabbage at 400 degrees in 2 tbsp. of peanut oil for 2 minutes. Remove. Wipe out pan or wok.
4. Reheat 3 tbsp. of peanut oil in wok to 400 degrees. Add noodles. DO NOT STIR. Let noodles brown on bottom to form a cake (about 5 minutes). Turn noodle cake over. Brown other side in same manner (probably 4 minutes). Remove to warm platter.
5. Heat 1 tbsp. peanut oil in wok to 400 degrees. Add shrimp and cabbage. Add dark soy sauce. Stir fry until thoroughly heated. Thicken with dissolved cornstarch. Pour over noodles. Wipe out pan or wok.
6. Heat 1 tbsp. of peanut oil to 400 degrees. Wilt spinach (if using frozen spinach, you can defrost it in the microwave first). Add salt. Stir fry quickly for 10 seconds.
7. Arrange spinach around mound of covered noodles. Serve with red wine vinegar, to taste.
(adapted from Madame Wong’s Long-Life Chinese Cookbook, by S. T. Ting Wong and Sylvia Schulman)
(Notice how I'm talking about Catster as if it were gone already? I feel so sad!)
Shanghai Pan-fried Noodles
½- lb. angel hair pasta
1 tbsp. sesame seed oil
½-lb. cooked shrimp (or you can use raw shrimp, peeled, but you’ll have to cook it a little longer)
2 tbsp. light soy sauce
2 tbsp. corn starch
1 scallion, cut into 1-inch pieces
9 tbsp. peanut oil (we use Planters)
1 tsp. sugar
1 head of Chinese or celery cabbage, shredded
1 tbsp. dark soy sauce
1 tbsp. of cornstarch dissolved in 2 tbsp. of water
1 bunch washed spinach leaves (or you can use frozen spinach leaves)
½-tsp. salt
Red wine vinegar to taste
1. Drop noodles into boiling water. Cook about 4 minutes. Drain. Mix with sesame seed oil. Set aside.
2. Mix shrimp with 2 tbsp. of light soy sauce and 2 tbsp. of corn starch. In pan or wok, stir fry scallion and shrimp in 2 tbsp. of oil at 400 degrees until shrimp is cooked fully. Add 1 tbsp. light soy sauce and sugar. Remove. Keep shrimp warm.
3. In clean pan or wok, stir fry cabbage at 400 degrees in 2 tbsp. of peanut oil for 2 minutes. Remove. Wipe out pan or wok.
4. Reheat 3 tbsp. of peanut oil in wok to 400 degrees. Add noodles. DO NOT STIR. Let noodles brown on bottom to form a cake (about 5 minutes). Turn noodle cake over. Brown other side in same manner (probably 4 minutes). Remove to warm platter.
5. Heat 1 tbsp. peanut oil in wok to 400 degrees. Add shrimp and cabbage. Add dark soy sauce. Stir fry until thoroughly heated. Thicken with dissolved cornstarch. Pour over noodles. Wipe out pan or wok.
6. Heat 1 tbsp. of peanut oil to 400 degrees. Wilt spinach (if using frozen spinach, you can defrost it in the microwave first). Add salt. Stir fry quickly for 10 seconds.
7. Arrange spinach around mound of covered noodles. Serve with red wine vinegar, to taste.
(adapted from Madame Wong’s Long-Life Chinese Cookbook, by S. T. Ting Wong and Sylvia Schulman)