Roast Pork Shanghai Noodles (燒肉上海麵, Sui1 Juk6 Soeng6 Hoi2 Min6)

This recipe was updated on 23 Jun 2015. Some instructions and ingredient quantities were changed.

Roast pork is always a treat to eat. This recipe uses already cooked roast pork that can be bought at your local Chinese delicatessen, and pairs it with thick and chewy Shanghai noodles. The crispy skin is separated from the pork before cooking so it won’t become soggy, and then added at the end. A soy based sauce is all that’s needed to complete this quick cooking dish.

Enjoy!

Ingredients

1 lb.	500 g.	Roast pork (燒肉, sui1 juk6), cut into 1-inch (2.5 cm.) pieces with crispy skin separated
1	1	Green bell pepper (青椒, ceng1 ziu1), cut into 1-inch (2.5 cm.) pieces
1	1	Medium onion (洋蔥, joeng4 cung1), halved and cut into 1-inch (2.5 cm.) pieces
8 oz.	227 g.	One package fried tofu (魚豆腐, jyu4 dau6 fu6)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 lb.	454 g.	One package Shanghai noodles (上海麵, soeng6 hoi2 min6)
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Dark soy sauce (老抽, lou5 cau1)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. Roast pork is purchased at a local Chinese delicatessen already cooked. The butcher usually will cut the roast pork into pieces for you, but if not, cut the roast pork into 1-inch (2.5 cm.) pieces. Separate the crispy skin from the roast pork and place the skin into a pre-heated toaster oven or oven set to 350⁰F (180⁰C). This will warm and keep the skin crispy. If the skin is cooked with the rest of the ingredients, it will not remain crisp.
2. Wash and cut the green bell pepper into 1- (2.5 cm.) x 1-inch (2.5 cm.) pieces. First cut off the ends of the bell pepper, leaving an open cylinder. Remove the seeds and central core of the bell pepper and make one cut lengthwise to open the cylinder. Flatten the open bell pepper cylinder and cut 1-inch (2.5 cm.) wide by 1-inch (2.5 cm.) pieces.
3. Remove the outer tough skin of the onion and cut in half. Cut each onion half into 1-inch (2.5 cm.) pieces.
4. Open the fried tofu package and discard any liquid.
5. Crush the ginger and garlic in a garlic press and put into a small bowl.
6. Prepare and mix the sauce in a small bowl: add the dark soy sauce, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil.

Cooking Instructions

1. Cook the noodles according to the instructions on the package and until the noodles are al dente. Drain the noodles and set aside. If using thawed, ready-made, or fresh noodles, “fluff” the noodles to separate them (i.e. you don’t want put a single mass of noodles into the wok).
2. Heat a wok or pan over high heat and before adding oil. Add the roast pork pieces to the wok and quickly stir fry to warm up the already cooked pork. Set the pork aside in a bowl.
3. Reheat the wok over high heat before adding oil and then the fried tofu. Stir fry the fried tofu and then transfer to the bowl with the pork.
4. Reheat the wok over high heat before adding oil and then the onion pieces. Stir fry the onion and then transfer to the bowl with the pork.
5. Reheat the wok over high heat before adding oil and then the bell pepper. Stir fry the bell pepper to brown them. Add the bowl with the ginger and garlic, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic become fragrant, and then transfer the contents of the wok to the bowl with the pork.
6. Reheat the wok over high heat before adding more oil and then the noodles. The wok should be very hot before adding the oil and then the noodles. Noodles cooked in a restaurant wok (over much higher heat than that available in your kitchen) are served slightly burned, which gives the noodles an extra added flavor.  To try to emulate slightly burned noodles, try to put the noodles in one layer in the hot wok and add some liquid (water, stock, or Shaoxing wine; but not too much liquid otherwise you’ll steam the noodles) to facilitate the heat transfer from the wok to the noodles, and leave the noodles alone. You want the noodles to get burned before adding more oil to the noodles and turning them over, repeating the process.
7. Add the contents of the bowl with the pork back into the wok, and stir fry all the ingredients together. Add the sauce ingredients to the wok, mix all the ingredients together, put the cooked ingredients into a serving dish, and then top with the crispy pork skin.