Shanghai
                Noodles

Shanghai Sesame Pork & Noodles

This is very good and so simple it's amazing.  It is one of the easiest dinners I know how to make.   If you can't find Chinese style egg noodles you can use the noodles from 4 packs of ramen noodles without the seasoning packets.  Make sure you have the sauce ready and the water close to a boil before you start cooking the pork as this dish comes together very quickly.  Lastly, the art above is not really representative of this dish.  The finished product isn't soupy but I didn't have a better picture to use.

Pork & Noodles
1 lb
ground pork
lb
dried Chinese style egg noodles
tsp
salt
tsp
black pepper


Sauce
2 tbl
water
3 tbl
soy sauce
1 tbl
sesame oil
1 tbl
oyster sauce
1 tbl
sherry
1 tsp
sugar
4 tsp
corn starch
3 cloves
garlic squeezed through a garlic press


Condiments
4 to 6 green onions, green parts only, sliced on the bias
sesame seeds


Mix all of the sauce ingredients together in a small bowl and set aside.  Put a large pot of water on the stove over high heat so it will come up to a boil.  As the water heats, sprinkle the salt and pepper over the pork and brown it over medium heat it in a large nonstick pan, breaking it up as it cooks.  Drain the pork to get rid of most of the grease then return it to the frying pan and pour the sauce over it.  Cook over medium heat for 3 minutes stirring well.  The sauce will thicken.  When the pork is almost done cooking, drop the egg noodles into the boiling water and cook them for 2 minutes.  (This dish looks prettier if you just drop the noodles in but it is VERY hard to mix the pork in later.  If you break the noodles into 1" to 1" pieces before you cook them the dish isn't as pretty but it is actually better.)  Drain the noodles, put them in a serving bowl, pour the pork and sauce over everything, and mix well.

Serve garnished with the green onions and sesame seeds


Home