Chao Min Shanghai Style


Fried noodles Shanghai style

Chao Min Shanghai Style from Dora Gutteres

We have not yet tested this recipe. It is recorded here to allow experimentation and verification.

½ lb | 225g pork, cut in thin strips
other meats: cha siu, chicken, Chinese sausages, dried shrimps, etc (optional)
ham, cut in thin strip (optional)
2 thin slices ginger
1 doz medium-sized dried Chinese mushrooms
About ¼ cup sung yue (Chinese cooking oil)
3 small bamboo shoots, cut in thin strips
2 spring onions cut in large pieces
1 lb | 450g wong nga che (Mostarda Nanking), cut lengthwise in thin strips so that it will not break too easily when cooked.
2 tsp ló chiu
2 lb raw noodles

Soak the mushrooms in a little hot water, discard the stems and cut in strips. Save the liquid.

Dried shrimps must be soaked in boiling water before use. Boil about ¾ pot of water with ½ tsp salt, put in the noodles . Boil till ¾ cooked, bring out and rinse in 2 or 3 changes of cold water. Drain thoroughly and lay on a large dish and when quite cold, mix about ¼ cup sung yue carefully so as not to break. Set aside.

Put about 1 tbsp lard in a frying pan and, when quite hot, add ginger and spring onions, then the pork and fry for 2 minutes, after which add immediately the ló chiu (if ló chiu is put in later the taste of the wine will be too prominent).

After a minute, add mushrooms, bamboo shoots and all the prepared ingredients, stir for a few minutes, then add a little soy sauce, the mushroom water and about ¼ cup of water.

Fry the wong gna che separately in a little lard and, when half done, add to the meat mixture. Simmer till tender, add salt to taste and some ajinomoto (MSG) if desired. By this time the gravy should be reduced to 1-2 tbsp. Put aside and keep warm.

In a bowl mix ½ cup soy sauce, a pinch of salt and ½ tsp ajinomoto.

Heat 3-4 tbsp of lard to a large frying pan (preferably a Chinese wok). When it is boiling hot, pour in the soy sauce mixture, fry for a few seconds, then add the noodles, mixing constantly so that the noodles will take the colour and taste of the soy sauce. Stir for a few minutes, being careful not to burn, mix in the meat preparation well with chopsticks to avoid breaking the noodles. When well mixed end boiling hot, lay on a large dish and serve.

If desired, half of the meat mixture can be put over the noodles instead of mixing through. This noodle should be very dry.

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