Shanghai Fried Noodles

The Method for Shanghai Fried Noodles

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1. Boil the noodles for 2 minutes, drain and toss with 1 teaspoon of the oil.

   Mark done Start 2 min timer

2. Mix the light soy, dark soy, oyster sauce, wine and sugar.

   Mark done

3. Heat the remaining oil in a wok over a high heat. Stir-fry the pork for 2 minutes. Add the shiitake and cabbage and stir-fry for 3 minutes.

   Mark done Start 2 min timer

4. Add the noodles and the sauce and toss for 3 minutes until the noodles are evenly brown and glossy. Add the spring onions.

   Mark done Start 3 min timer

What Can Go Wrong

1. Do not overcook the noodles first.
2. Keep the wok very hot.
3. Use tongs or chopsticks to toss.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

On the Table Alongside

Stir-fried greens · Hot and sour soup · Chilli oil · Pickled cucumber

Storing Leftovers

Keeps in the fridge for 1 day. Reheat in a pan with a splash of water.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.