Shanghai Noodles Recipe - The Daring Gourmet
INGREDIENTS
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½ cup dark soy sauce
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¼ cup oyster sauce (inexpensive and can be purchased in any Asian store) (vegan: use hoisin sauce)
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2 tablespoons sugar
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1½ tablespoons fresh ginger, finely minced
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1 lb pork tenderloin, sliced thinly (vegetarian/vegan: use tofu following directions from Kung Pao Chicken recipe at http://www.daringgourmet.com/2013/01/08/30/)
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1 lb thick round egg 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)
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2 tablespoons vegetable or peanut oil
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4 cloves garlic, sliced thinly
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6 green onions, cut into 1-inch pieces and then julienned lengthwise (keep green and white parts separate)
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½ head Napa cabbage, thinly sliced (white and pale green parts kept separate)
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1½ tablespoons cornstarch dissolved in 1 cup chicken stock
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1½ tablespoons sesame oil
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Ground white pepper to taste
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