Shanghai Noodles

daringgourmet.com

Susan Hall

⅓ cup dark soy sauce (see Note)

¼ cup oyster sauce

vegans: use hoisin sauce

recipe for homemade hoisin sauce

2 tablespoons sugar

1 ½ tablespoons fresh ginger , finely minced

1 lb pork tenderloin , sliced thinly (vegetarian/vegan: use tofu following directions from Kung Pao Chicken recipe at www.daringgourmet.com/2013/01/08/30/)

1 lb thick round Chinese egg noodles (can substitute Japanese udon noodles) , cooked according to package instructions (fresh noodles are even better, in which case cut the sauce in half because the fresh noodles weigh more) (vegans: use wheat noodles)

2 tablespoons high heat cooking oil

4 cloves garlic , sliced thinly

6 green onions , cut into 1-inch pieces and then julienned lengthwise (keep green and white parts separate)

½ head Napa cabbage , thinly sliced (white and pale green parts kept separate)

1 ½ tablespoons cornstarch dissolved in 1 cup chicken stock

1 ½ tablespoons sesame oil

Ground white pepper to taste

Directions at daringgourmet.com

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