Gingery Shanghai noodles and pork

Name: Gingery Shanghai noodles and pork
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 500 g lean ground pork; 1-4 to 5 cm nub ginger, peeled and cut into matchsticks; 2-400 g bags fresh Shanghai-style noodles; 2 tbsp oyster sauce; 2 tbsp light soy sauce; 1/2 tsp toasted sesame oil; 1/2 tsp sugar; 2 tbsp Chinese cooking wine; 2 cloves garlic, minced; 1 cup bean sprouts, thoroughly washed; 4 green onions, chopped into 2 to 3 cm pieces

Robert Gonzal @robert

Vancouver BC

Another day, another recipe born from a craving. This time it was chow fun, that super-delicious beef and savoury flat noodle dish available at just about every big city dim sum restaurant and mall food court. Unfortunately, the store I stopped at didn't have the right noodles, and when I got home I realized I didn't have any beef either. After a long day at work, the last thing I wanted to do was go out again on the great noodle hunt, and so I decided to make do with what I had. That meant using Shanghai noodles and ground pork. Did it work? Oh boy, did it ever! It wasn't chow fun, buy it definitely had hints of it thanks to the zingy green onion, snappy sprouts, and gingery notes in the sauce. This recipe was improvised as a sort of consolation prize for not having the right ingredients, but instead turned out to be a real winner.

Robert Gonzal @robert

Saved

Ingredients

20 minutes

6 servings

500 glean ground pork
1-4to 5 cm nub ginger, peeled and cut into matchsticks
2-400 gbags fresh Shanghai-style noodles
2 tbspoyster sauce
2 tbsplight soy sauce
1/2 tsptoasted sesame oil
1/2 tspsugar
2 tbspChinese cooking wine
2 clovesgarlic, minced
1 cupbean sprouts, thoroughly washed
4green onions, chopped into 2 to 3 cm pieces

Saved

Steps

20 minutes

1

Add a splash of veg oil to a wok on high heat. Add the pork, and use a wooden spoon or other utensil to break it up into small crumbles. Season with a bit (not too much) salt and several grinds of black pepper. If the pork gives off any liquid or excess oil, spoon it out. You want the wok to be mostly dry so you can really brown and crisp the meat. This'll take a good 10 minutes or longer. Once done, remove the pork to a bowl.
2

Refresh the oil in the wok and add the ginger. Let it infuse into the oil for about 1 minute, then add the noodles. Fry for about 5 minutes, tossing often. While you wait, proceed to Step 3 to make the sauce.
3

In a small bowl, combine the oyster sauce, soy, sesame oil, and sugar. Add several grinds of black pepper as well as 1 tbsp veg oil and stir until fully blended. Return to your noodles.
4

Toss the rice wine into the noodles and continue frying 1 minute. Return the pork to the wok. Throw in the garlic, sprouts, and green onion. Pour in the sauce you made in Step 3. Toss well, then fry a final 3 or 4 minutes. Serve sizzling hot.