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Shang Dong Stir-Fry Noodles

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Ingredients

  • FOR THE SOUP BASE:
  • 1/2 pound boneless pork cut thin strips
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 3 cups chicken stock (or canned chicken broth)
  • 3 tablespoons soy sauce
  • 1 tablespoon black vinegar (or balsamic vinegar)
  • 2 teaspoons sesame oil
  • 1/8 teaspoon freshly-ground white pepper
  • FOR THE DISH:
  • 2 dried wood ear mushrooms
  • 8 dried lily buds
  • 1 teaspoon dried shrimp
  • 16 ounces fresh wide Chinese egg noodles
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 small napa cabbage cored, and cut crosswise into 1/2" strips
  • 1/4 cup sliced bamboo shoots
  • 4 oyster mushrooms
  • 4 green onions trimmed, and cut into 2" lengths
  • 2 tablespoons cornstarch dissolved in
  • 1/4 cup water
  • 4 eggs

Details

Servings 4

Preparation

Step 1

Stir the cornstarch, soy sauce and sesame oil together in a medium bowl. Toss the pork gently in the marinade until coated. Let stand for 10 minutes.

For the Soup Base: Stir the stock, soy sauce, black vinegar, sesame oil and pepper together in a bowl until blended.

For the Dish: Pour enough warm water over the wood ears, lily buds and dried shrimp in separate bowls to cover them completely. Soak until softened, about 20 minutes. Drain. Cut the wood ears into thin strips. Trim the hard ends from the lily buds and tie each bud to form a knot in the center.

Bring a large pot of water to a boil. Cook the noodles according to the package directions. Drain, rinse with cold water, and drain again. Divide the noodles among 4 large soup bowls.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and shrimp and cook, stirring until fragrant, about 10 seconds. Add the pork and stir-fry until lightly browned, about 2 minutes. Add the wood ears, lily buds, cabbage, bamboo shoots, oyster mushrooms and green onions. Stir-fry until the vegetables are softened, about 2 minutes.

Pour the soup base into the wok and bring to a boil. Stir the dissolved cornstarch into the wok and stir until the soup is lightly thickened. Turn the heat to low. Carefully crack the eggs into the soup and cook until the whites are set but yolks are still creamy, about 2 minutes.

To serve, remove the eggs with a slotted spoon, setting one atop each bowl of noodles. Ladle the broth into the bowls, dividing the ingredients evenly.

This recipe yields 4 servings.

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