Shanghai Fried Noodles With Lamb Or Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb fresh chinese noodles (medium)
• 1/2 cup cold water
• 1 tablespoon sesame oil
• 1/2 lb lamb tenderloin or 1/2 lb chicken breast
• 2 tablespoons light soy sauce
• 1 teaspoon rice wine or 1 teaspoon dry sherry
• 1 tablespoon cornstarch
• 1 scallion, cut into 1 inch pieces
• 1 garlic clove, sliced
• 1/2 tablespoon ginger, minced
• 9 tablespoons peanut oil
• 1 teaspoon sugar
• 1 head chinese cabbage, shredded
• 1 tablespoon dark soy sauce
• 1 1/2 teaspoons cornstarch, dissolved in
• 1 tablespoon water
• 1 bunch spinach leaves, washed
• 1/2 teaspoon pepper
• 1/2 teaspoon salt

Recipe

• 1 drop noodles into boiling water, and cook about 4 minutes.
• 2 add cold water, and bring to boil for 1 minute.
• 3 rinse with cold running water, drain, mix with sesame seed oil, and set aside.
• 4 cut meat crosswise and julienne.
• 5 mix with 1 tablespoon light soy sauce, the wine, and the cornstarch.
• 6 stir-fry scallion, garlic, ginger and meat in 2 tablespoons heated oil at 400f until meat changes color (about 2 minutes).
• 7 add other tablespoon light soy sauce and sugar, remove, and keep warm.
• 8 in clean wok, stir-fry cabbage in 2 tablespoons heated oil at 400f for 2 minutes, remove, and wipe out wok.
• 9 heat 3 tablespoons oil in wok, and add noodles (do not stir).
• 10 let noodles brown on bottom (about 5 minutes), then turn noodle cake over.
• 11 brown other side in same manner, and remove to warm platter.
• 12 heat 1 tablespoon oil in wok, and add lamb, cabbage, and dark soy sauce.
• 13 stir-fry until thoroughly heated.
• 14 thicken with dissolved cornstarch.
• 15 pour over noodles, and wipe out wok.
• 16 heat 1 tablespoon oil in wok until smoking hot (400f).
• 17 wilt spinach, add salt and pepper, and stir-fry quickly for 10 seconds.
• 18 arrange spinach around mound of covered noodles.