Shanghai-style noodles (related to the Japanese udon noodle), an oval-shaped Chinese wheat noodle, are available in most Asian markets. They may be substituted with dried 12-inch round dried Chinese noodles or dried fettuccine. From
Big Bowl Noodles and Rice by Bruce Cost.
Ingredients:
3/4 lb. Napa cabbage or Chinese mustard greens, cut into thin slices
1/2 cup julienned bamboo shoots
1 tsp. salt
1/2 lb. pork loin, cut into julienned strips
3 Tbs. dark soy sauce, divided
2 tsp. sugar
8 oz. fresh Shanghai noodles
5 Tbs. plus 1 tsp. peanut oil, divided
1/2 tsp. sesame oil
Preparation:
In a large bowl, toss cabbage, bamboo shoots and salt and allow to sit for at least 1 hour. In a medium bowl, mix pork with 2 teaspoons of dark soy sauce and set aside. In a small bowl, mix remaining dark soy sauce with sugar.
In a large pot, bring water to boil and cook noodles about 5 minutes or until done. Drain, run under cold water to stop the cooking, drain again and toss with 1 teaspoon of peanut oil. Set aside. Squeeze liquid from cabbage and bamboo shoots with your hands and set aside, discarding liquid.
Heat a wok or skillet over high heat. When hot, add 3 tablespoons peanut oil. Add pork, stirring quickly just to separate shreds and coat them with oil. Add cabbage and bamboo shoots and cook, tossing until well coated with oil and piping hot, about 1-1/2 minutes. Remove mixture to a large bowl.
Wipe pan and heat again to hot. Add remaining 2 tablespoons peanut oil. When hot, add noodles and toss until coated with oil and hot. Add soy-sugar mixture and toss noodles until well coated and evenly colored. Re-add cabbage and pork and cook, stirring entire dish until piping hot. Serve sprinkled with sesame oil.
Yield: Makes 2 servings as accompaniment
Nutrition information per serving: Calories: 903, Carbohydrates: 90 g, Protein: 46 g, Fat: 44 g, including sat. fat 8 g, Cholesterol: 72 mg, Sodium: 3250 mg:, Calcium: 236 mg, Dietary fiber16 g.
Diabetic exchanges per serving: 6 bread/ starch exch., 4 lean-meat exch., and 6 fat exch.
Additional Recipes:
Peanut Sauce for Cool Noodles
Big Bowl Fall-Winter Chicken
Thai Chicken Noodles with Garlic and Peanuts
