Recipe inspired by my favourite Shanghai Restaurant - Top Shanghai:
中文食譜: 按此
Serves 2
Ingredients:
A.) Marinade Pork
1/2 cup minced pork
1/4 tsp salt
1/2 tsp oyster Sauce
1/2 tsp sugar
1/2 tsp dark soy sauce
1/2 tsp soy sauce
1/4 tsp white pepper
B.) Sauce
2 shallot (diced)
3 cloves of garlic (minced)
1 chili pepper (sliced) - optional
2 tbs Chinese/ white wine
4 tbsp peanut butter
4 tbsp sesame paste
1 Tbs soy sauce
2 tbs black vinegar
5 tbs sugar
a few tbs hot water (to thin out the sauce)
1 tbs sesame oil
C.) 2 packages noodles - cooked and drained.
D.) Garnishing (optional)
1/4 cup cucumbers (sliced)
A dash of sesame
Procedure:
1. Mix all of Ingredient A together and set aside
2. Heat roughly 1 tbs of oil in a skillet pan under medium heat. Add diced shallot and minced garlic. Cook until shallot is translucent.
3. Add minced pork and stir until all the lumps and chunks are loosened up.
4. When all the moistures have evaporated and the pork bits look slightly golden brown, add wine and cook until wine is completely evaporated.
5. Reduce heat to low-medium heat. Add soy sauce, sugar, peanut butter, black vinegar, sesame paste and mix well.
6. Add hot water to thin out the sauce if it's too thick to your liking. (See consistency in the image below)
7. Add red chili (if you want a good kick. You may remove the seed to reduce the spiciness if you want something milder, or omit this step.)
8. Keep stirring and add cooked noodles. With quick hands, mix well.
9. Drizzle with sesame oil and mix well.
10. Garnish with shredded cucumbers and sesame
11. Serve.
Tips:
It's okay to undercook your noodles initially because you will toss the noodles back into the pan with the sauce. You can finish cooking the noodles at that stage
You do not want to overcook your noodles while you are incorporating the noodles with the sauce. I like my noodles to be chewier so I always work with quick hands. Remember that the noodles will continue to cook after you remove from the heat!
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