Shanghai Fried Noodles With Pork or Chicken

PROS

This dish is easy to make and packed with flavor.
It’s a great way to use up leftover pork or chicken and you can adjust the spice level to your liking.

It’s versatile and can be customized with your favorite vegetables or protein.

It’s a satisfying meal that will leave you feeling full and happy.

CONS

This dish is high in calories due to the use of oil.
It’s not the best option for those looking to lose weight or eat a low-fat diet.

It’s also high in sodium due to the use of soy sauce, so it may not be suitable for those with high blood pressure.

HEALTH & BENEFITS

This dish contains protein from the pork or chicken, as well as fiber and nutrients from the vegetables.
The spinach provides a good source of iron and vitamin C, while the cabbage is high in vitamin K and antioxidants.
The use of ginger and garlic may also provide some health benefits, such as reducing inflammation and improving digestion.

	1/2 lb fresh Chinese noodles ( medium )
	1/2 cup cold water
	1 tablespoon sesame oil
	1/2 lb pork 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 white pepper
	1/2 teaspoon salt

1.	Cook noodles in boiling water for 2-3 minutes, then drain and rinse with cold water. Set aside.
2.	Mix the cold water and sesame oil in a bowl and set aside.
3.	Cut pork or chicken into thin strips and mix with light soy sauce, rice wine or dry sherry, and cornstarch. Set aside.
4.	Heat 3 tablespoons of peanut oil in a wok over high heat. Add the scallion, garlic, ginger, and sugar. Stir-fry for 10 seconds.
5.	Add the pork or chicken and stir-fry for 2-3 minutes or until cooked. Remove from wok and set aside.
6.	Heat the remaining 6 tablespoons of peanut oil in the wok over high heat. Add the shredded cabbage and stir-fry for 1-2 minutes.
7.	Add the cooked noodles, dark soy sauce, and cornstarch slurry. Stir-fry until the noodles are coated with sauce.
8.	Add the spinach, white pepper, salt, and the pork or chicken strips. Stir and mix well.
9.	Add the sesame oil and water mixture and stir-fry for an additional 30 seconds.
10.	Serve hot.

Shanghai Fried Noodles With Pork or Chicken

Shanghai Fried Noodles with Pork or Chicken

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HEALTH & BENEFITS

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