Shanghai Style Stir-Fried Noodles
×Category: International Ingredients | Type: Chinese | Servings: 2 servings | By: The Mikey
Protein 20g • Carbs 85g • Fat 25g • 650 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
A traditional Chinese dish featuring homemade noodles stir-fried with ham, shiitake mushrooms, and bok choy, flavored with a variety of sauces and Chef John’s special aroma oil.
Ingredients
- All Purpose Flour: 10 Oz.
- Salt: 1/2 TSP
- Water: 1 Cup
- Homemade Fresh Noodles (you find these noodles in asain supermarkets): 10 Oz.
- Ham: 3 Oz.
- Shiitake Mushroom: 1 Oz.
- Bok Choy: 3 Oz.
- Chef John’s Aroma Oil (Optional, or substitute with sesame oil): 2 TBSP
- Shaoxing Wine: 1 TBSP
- Dark Soy Sauce: 1 TBSP
- Oyster Sauce: 1/2 TBSP
- Sweet Black Rice Vinegar: 1 TSP
- Sugar: 1/2 TSP
- White Pepper: 1/4 TSP
Instructions
- Thinly slice the ham, shiitake, and bok choy into strips.
- On a working surface, mix the flour, salt, and water to form a dough. Knead until the dough becomes smooth.
- Cover the dough in a glass bowl or plastic wrap and rest for 2 hours.
- Knead the dough again until the surface is smooth.
- Flour dust the countertop, use a rolling pin to roll it out to a thin sheet. Dust the sheet with flour, and z-fold the sheet.
- Cut it as the desired width of noodles.
- Steam the noodles for 10 minutes first.
- Quickly blanch them through boiling water for 1~2 minutes, and rinse with cold water to make the noodles chewier.
- In a wok/skillet over high heat, add one tablespoon of oil, ham, shiitake mushroom, bok choy, and chef John’s aroma oil or sesame oil. Quickly stir fry a few minutes.
- In the same wok, add cooked noodles, dark soy sauce, oyster sauce, sweet black rice vinegar, sugar, white pepper, and chef John’s aroma oil or sesame oil.
- Quickly stir several times to mix well. Remove from heat.
- Serve immediately.
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