Shanghai-Style Fried Noodles with Pork and Cabbage
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Ingredients
- 350 g pork loin steaks, thinly sliced
- 350 g medium egg noodles
- 300 g cabbage, roughly chopped
- 3 spring onions
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp caster sugar
- 3 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 580 kcal
- Protein
- 30.9 g
- Carbohydrate
- 66.7 g
- of which sugars
- 6.3 g
- Fat
- 20.3 g
- of which saturates
- 5.1 g
- Fibre
- 4.9 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the medium egg noodles in a large pan of boiling water according to the pack instructions, then drain.
- 2
Heat half the groundnut oil in a wok until hot and stir-fry the pork for 3 minutes, until browned and cooked through with no pink remaining, then lift out.
- 3
Add the remaining oil to the wok and stir-fry the cabbage for 3 minutes, until just softened and starting to colour at the edges.
- 4
Add the noodles, dark soy sauce, light soy sauce and caster sugar, tossing constantly so the noodles colour evenly.
- 5
Return the pork to the wok with the spring onions, cut into lengths, and toss everything together for 2 minutes until hot through.
- 6
Serve immediately.
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