Shanghai Pork Noodles Recipe
A Rice Vermicelli Recipe with Dried Shrimp & Pork
Noodles are a mainstay in Asia and this dish with pork is clearly a Chinese classic.
If you have a hankering for other noodle recipes, try out Party Potluck Noodles and the Thai Steak with Somen.
SHANGHAI PORK NOODLES
- 1 lb dried rice vermicelli or rice stick noodles
- 4 dried shitake mushrooms
- 3 tbsp dried shrimp
- ¼ cup peanut oil
- 1 finely chopped garlic clove
- 1 inch fresh ginger, peeled and grated
- 2 oz. pork fillet, cut like matchsticks
- 1 carrot cut into matchsticks
- 1 large handful of snow peas, cut like sticks
- 3 tbsp soy sauce
- salt and freshly ground black pepper
- 1 green onion, finely chopped
METHOD
- Put noodles in a large bowl, add boiling water to cover and let soak 15 minutes. Drain and rinse under cold running water, and drain again.
- Place the mushrooms in a bowl and add about ½ cup of boiling water. Soak 10 minutes and drain but keep the soaking water. Remove and discard the stems and slice thinly.
- Put the dried shrimp in a bowl, add ½ cup boiling water and soak for 10 minutes. Drain but keep the soaking water.
- Heat oil in a wok and swirl around. Add the garlic, ginger, pork, mushrooms, shrimps, carrot, bamboo shoots and snow peas and stir-fry for five minutes or until all are cooked.
- Add noodles and the reserved soaking water from the mushrooms and shrimp. Season with soy sauce, salt and pepper. Let the noodles soak up the juices.
- Serve and top with scallions.
Serves 4.
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